BREAKDOWN:

 

Serves 4 

665 calories

63g carbohydrates

12g protein

40g fat

 

 

INGREDIENTS:

 

2 tbsp. of olive oil

1 red onion, diced

400g / 1 can of chopped tomatoes

3 cloves of garlic, minced

1 tbsp. of sugar

60ml of boiling water

1 tsp. of chilli flakes

1 tbsp. of basil 

250g of penne pasta

4-5 spring onions

1 red pepper, diced

30g of spinach

30g of vegan coconut mozzarella (optional)

 

FOR THE CHEESE SAUCE:

 

1 tbsp. of flour

120ml of coconut milk

2 tbsp. of vegan margarine

15g of nutritional yeast 

 

METHOD:

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1. In a hot pan with the oil, fry and brown the onion for 5-8 minutes. 

2. Add the tinned tomatoes, garlic, sugar, boiling water, chilli flakes and basil and cover with a lid, reducing to simmer for 10-12 minutes or until the sauce has slightly thickened.

3. Cook the pasta in a pan of boiling water and salt for 8 mins or until al dente.

4. Next, prepare the cheese sauce by adding the flour, coconut milk, vegan margarine and nutritional yeast to a saucepan on low heat, whisking for 2-3 minutes until combined. 

5. Chop the spring onions before combining with the pasta, tomato sauce, pepper and spinach and placing in a square oven proof dish. 

6. Drizzle the vegan cheese sauce on top and sprinkle with the optional vegan mozzarella before placing in the oven to bake at 180 degrees / gas mark 4 for 15-20 minutes.

7. bon appétit!