Vegan Pasta Bake with Leeks
Smoky leek and tomato pasta bake with grilled peppers and a crispy vegan cheese breadcrumb topping. Comfort in a dish!
Equipment
- 1 Ovenproof casserole dish
- 1 large saucepan
- 1 small bowl
Ingredients
- 1 large white onion peeled and finely chopped
- 3 cloves garlic minced
- 1 large leek white & light green parts, thinly sliced
- ½ cup grilled red peppers (about 80g) sliced
- 1 can chopped tomatoes ~400g / 14oz
- 1 tablespoon balsamic vinegar ~15ml
- 1 teaspoon smoked paprika
- 2 teaspoon Italian seasoning
- Salt & pepper to taste
- 14 oz bow tie pasta (roughly 400g)
- 1 ¼ cups vegetable stock (300 ml)
- 2 tablespoon olive oil plus extra for greasing
For the topping
- ½ cup golden breadcrumbs (40g)
- ⅓ cup vegan cheese (30g) finely grated
- 2 tablespoon fresh parsley chopped
- 1 teaspoon olive oil ~5ml
Instructions
- Preheat oven to 200°C / 400°F / gas mark 6 and grease the baking dish.
- Toss onion, garlic, Italian seasoning, salt, and pepper in olive oil. Bake 15 mins until softened.
- Boil pasta for 5 minutes, drain, and set aside.
- Add leeks, grilled peppers, chopped tomatoes, balsamic vinegar, smoked paprika, and pasta to the dish. Stir to coat. Pour in vegetable stock.
- Cover with foil and bake 45 mins.
- Mix breadcrumbs, vegan cheese, parsley, and olive oil. Sprinkle over casserole. Bake uncovered 10-12 mins until topping is golden.
- Let rest 10 mins before serving.
Notes
- Resting helps the sauce thicken.
- Prep ahead: assemble up to step 5, refrigerate, and bake later.
- Reheat in oven to restore the wonderful topping crunch!