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Spicy vegan 'chicken' pasta bake recipe

22 ratings

Spicy tomato sauce, antipasti peppers and chicken-style pieces come together in this easy pasta bake recipe topped with free-from mozzarella and fresh basil. The shell-shaped pasta catches the sauce perfectly. Dive in! See method

Serves 4
20 mins to prepare and 25 mins to cook
516 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

300g conchiglie pasta
1 tbsp extra-virgin olive oil
1 red onion, thinly sliced
4 large garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
15g fresh basil, stalks finely chopped, leaves torn
200g Plant Chef meat-free chicken-style pieces
100g roasted red peppers from a jar, thinly sliced lengthways
400g tin chopped tomatoes
50g Tesco Free From coconut oil alternative to grated mozzarella

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2170kj
516kcal 26%
Fat
14g 20%
Saturates
5g 23%
Sugars
10g 11%
Salt
1.5g 24%

of the reference intake
Carbohydrate 67g Protein 26.4g Fibre 7.3g

Method

Cook the pasta to pack instructions. Drain.
While the pasta cooks, heat the olive oil in a saucepan over a medium heat. Add the onion, garlic, chilli and basil stalks and fry for 5 mins, stirring occasionally, until starting to soften. Add the chicken-style pieces and cook for a further 5 mins. Add the roasted red peppers, 50ml water, the chopped tomatoes and basil leaves, saving a few to garnish; bring to the boil and simmer for 5 mins, stirring occasionally.
Preheat the grill to high. Mix the pasta into the sauce, then pour into a medium-sized ovenproof dish. Sprinkle with the mozzarella-alternative and place under the grill for a few mins until golden and bubbling. Serve sprinkled with the reserved basil leaves and a grind of black pepper.

See more Pasta recipes