Name: Vegan Pasta Bake
Total time: 60
Yield: 6-8
Ingredients: 1 medium cauliflower; 1 large courgette; 100g spinach; 1 medium broccoli; 1 jar SEGGIANO Raw Basil Pesto; 1 bag SEGGIANO Green Pea GF Fusilli; 150g vegan cream cheese; 100g grated vegan cheddar; 100g panko breadcrumbs (or gluten free alternative)

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Method

Step 1 - Preheat the oven

Preheat the oven to 190c

Step 2 - Prepare the vegetables

Cut the cauliflower and broccoli into small florets, grate the courgette and shred the spinach.

Step 3 - Cook the vegetables

Cook the cauliflower in a large pan of boiling water for 2 minutes. Add the broccoli and cook for a further 2 minutes. Add the pasta and cook for another 2 minutes. Drain thoroughly and leave to steam dry.

Step 4 - Combine with remaining vegetables

Gently combine the courgette, spinach, cream cheese and Seggiano Pesto with the pasta and transfer to an ovenproof dish.

Step 5 - Add breadcrumbs

Mix the breadcrumbs with 2 tbsp of olive oil (we used the excess oil on top of the jar of the pesto), the grated cheese and a pinch of salt. Sprinkle the breadcrumb mix on top of the pasta and bake on 190c for 30 minutes.

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