1 large pinch of chilli flakes, plus extra for topping
2 tbsp balsamic vinegar
olive oil
salt + pepper
1 x 400g / 14.1oz tin of chopped tomatoes
320g / 11.3oz pasta (we use rigatoni)
1 handful of fresh basil, chopped (save a few leaves for topping)
vegan parmesan, for serving (optional)
Method
Preheat the oven to 200°C / 392°F. Add the cherry tomatoes, courgette, olives, chilli flakes and balsamic vinegar to a roasting tray. Drizzle over 1 tbsp of olive oil and sprinkle over generous pinches of salt and pepper. Roast for 10 minutes.
Next stir in the tinned tomatoes and return the tray to the oven for a further 15 minutes.
Meanwhile, cook the pasta as per the packet instructions, then drain. Add the cooked pasta and the chopped basil to the tray. Stir to combine, then serve and top with extra chilli flakes, vegan parmesan and a few basil leaves.
Notes
Nutritional information per serving: Calories 458kcal / Protein 13.5g / Fat 12.6g / Sat Fat 3.6g / Carbs 72.3g / Sugar 11.4g / Fibre 5.7g
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