Gluten Free Pasta Bake
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 lb gluten free chickpea fusilli pasta ((500g))
- 1 cup of dairy free cheese (more if needed)
- 1 14.5oz large can of chopped plum tomato ((400ml))
- ยฝ cup of passata (add ยฝ cup more if needed)
- 2 celery stalks (chopped)
- 1 onion (chopped)
- 1 cup of mix bell peppers (chopped)
- 3 garlic cloves (chopped)
- 3 bay leaves
- 2 tsp oregano
- 2 tsp thyme
- 2 tsp basil
- 1 tsp black pepper
- 1 tsp himalayan pink salt
- 2 tbsp olive or coconut oil
Method
- Preheat oven to 180c/356F/Gas mark 4
- Add the oil to a large frying pan or skillet, over medium heat.
- Proceed to saute the onion and garlic until soft and translucent
- Add the celery and mixed bell peppers and cook for 2-3 minutes
- Once the veggies are soft, pour the passata and chopped tomatoes into the pan and fold the vegetables into the tomato sauce.
- Let the tomatoes sauce heat through for 2 minutes before adding the bay leaves and herbs then stir all of the ingredients together.
- Reduce the heat to low and allow to simmer for approximately 10 minutes (15-20 if you want more depth in flavour). Add more passata if the sauce starts to recede if cooking for longer.
- Once cooked, remove from the stove and set aside to cool down then discard the bay leaves.
- Pour the mixture into a high speed blender and puree into a smooth sauce.
- Bring a saucepan with water and fusilli to the boil, make sure to stir and/or move a slotted spoon in a back and forth motion. Once the pot has boiled reduce the heat and cook the pasta to slightly firm (al dente) Around 3-4 minutes, start testing the pasta at 30 -1 minute intervals until it is firm but not crunchy.
- Drain off the water (use a colander if needed)
- Pour the sauce onto the fusilli and fold really combine both the sauce and fusilli together.
- Top the pasta with cheese, spreading evenly, use more cheese if needed
- Bake in the oven for 10-15 minutes until cheese is slightly golden.