Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 375grams spiral pasta
- 100grams Made With Plants Meat-free Deli Style Pepperoni
- 1tablespoons extra virgin olive oil
- 1 red capsicum, roughly chopped
- 1 red onion, halved, thinly sliced
- 2 cloves garlic, crushed
- 500grams bottle tomato, onion & roasted garlic pasta sauce
- 1 cup Made With Plants Dairy Free Shredded Mozzarella
- 2tablespoons sliced black olives
- 1/4 bunch basil, leaves picked
Description
Topped with meat-free pepperoni, olives, mozzarella and onion and baked to crispy perfection, this vegan pizza-style pasta bake will impress everyone.
Instruction tip
Cooking tip:After cooking, discard any mussels that do not open as they are unsafe to eat.
Method
Step 1 of 3
Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente. Drain.
Step 2 of 3
Meanwhile, preheat oven to 200°C/180°C fan-forced. Roughly chop half of the pepperoni. Heat oil in a large ovenproof frying pan over medium-high heat. Cook capsicum and of the onion for 4 minutes or until tender. Add garlic and chopped pepperoni. Cook, stirring for 3 minutes or until fragrant. Add pasta sauce and bring to a simmer. Remove from heat.
Step 3 of 3
Add cooked pasta, 1/4 cup mozzarella and half of the olives to pan. Stir to combine. Top with remaining mozzarella, onion, pepperoni and olives. Bake for 15 minutes or until golden. Stand for 5 minutes. Top with basil. Serve.
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