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Artichoke Pasta Traybake
We always have a jar of sundried tomatoes hiding in the back of the firdge and this is a great way to use them up.
Ingredients
Ingredients
- tin of chopped tomatoes
- pasta, we use penne (or gluten-free pasta)
- pitted black olives, halved
- vegetable stock
- sundried tomatoes from a jar, roughly chopped
- artichokes from a jar or can, roughly chopped
- garlic cloves, peeled + chopped
- salt + pepper
- vegan mozarella, grated
- fresh basil, chopped
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Tip the tinned tomatoes into a deep 30 x 20cm (12 x 8”) roasting tin and gently squash with a masher to release their juices.
- 3
Add the pasta, olives, stock, sun dried tomatoes, artichokes, garlic and salt. Mix well, pushing the pasta down into the sauce.
- 4
Cover with foil and bake for 20-30 minutes (or until the pasta is cooked) stirring twice to make sure the pasta cooks evenly.
- 5
Once the pasta is cooked and tender, remove the foil, dot with the mozzarella and return to the oven for 5 minutes until the cheese is melted.
- 6
Serve with a sprinkling of basil.
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