Sun-Dried Tomato & Roasted Pepper Pasta Recipe for Quick Weeknights

Sundried Tomato and Roasted Pepper Pasta Bake

Ingredients

• Frylight spray oil (or a splash of olive oil)
• 2 small onions, finely chopped
• 3 tbsp sun‑dried tomato puree (or extra tomato puree)
• 2 tbsp tomato puree
• 1 tbsp garlic puree or 5 cloves garlic, crushed
• 1–2 tsp chilli puree or 1–2 fresh chillies, finely chopped (adjust to taste)
• 2 tins chopped tomatoes
• 500 ml unsweetened almond milk (or regular milk if not vegan)
• 300 ml water (add more if needed while cooking)
• 500 g spaghetti (or any pasta shape)
• 3 handfuls frozen spinach (or fresh leaves)

Topping

• 3 roasted red peppers, halved (jarred is fine)
• 1 tbsp nutritional yeast (or grated cheese for non-vegan)
• 1 tbsp fine breadcrumbs (check vegan-friendly if needed)

Instructions

1. Preheat the oven to 200°C fan / 220°C conventional / 425°F.
2. In a large pan over medium heat, spray with Frylight or add a little oil and sauté the chopped onions for about 5 minutes until softened.
3. Add the sun‑dried tomato puree, garlic puree, chilli puree, tomato puree and tinned tomatoes. Stir and cook for 2–3 minutes to combine the flavours.
4. Add the spaghetti, almond milk and water, then bring the mixture to the boil.
5. Reduce to a simmer, add the frozen spinach and cook for 15–20 minutes, stirring frequently to prevent the pasta from sticking. Add a little extra water if the sauce becomes too thick before the pasta is cooked.
6. When the pasta is tender, transfer everything to an ovenproof dish. Arrange the roasted pepper halves on top, then sprinkle with nutritional yeast (or cheese) and breadcrumbs. Lightly spray the top with Frylight or drizzle a little oil.
7. Bake in the preheated oven for about 10 minutes, until the topping is golden and crispy. Serve straight from the oven.

Nutrition (per serving)

Vegan friendly

To keep the bake vegan, use almond (or other plant) milk, nutritional yeast and vegan breadcrumbs. Ensure your jarred roasted peppers and any store sauces are labelled vegan.

Vegetarian friendly

For a vegetarian version, swap the nutritional yeast for your favourite grated cheese and use regular milk if desired. Top with breadcrumbs and bake until golden.

The pasta soaks up a rich, slightly spicy sundried tomato sauce while the roasted red peppers add a sweet contrast. The finished dish benefits from the crunchy breadcrumb topping and either nutritional yeast for a cheesy flavour or real cheese if not vegan.

Serve with a fresh side salad. This recipe makes enough to feed about 8 people or to provide generous leftovers.

How to store?

Store leftovers covered in the fridge for up to 3 days. For longer storage, divide into individual portions and freeze for up to 8 months.

How to reheat?

If frozen, defrost overnight in the fridge. Reheat individual portions in the microwave until piping hot throughout, or warm gently in the oven until heated through. Cooking time will vary with portion size and appliance.

Originally published 11/10/2019 and updated with revised steps, new photos and tips on 10/03/2021.