Protein supercharged veggie pasta bake

Protein supercharged veggie pasta bake

I love a pasta bake and for me the ultimate is a lasagne (probably a crime to refer to it as a pasta bake!), but there’s one part to my lasagne recipe that’s unusual but delicious so I decided to add it to my pasta bake to give it an extra protein boost.

Ingredients for 2 servings

400g chopped tomatoes, blended until smooth
160g dried pasta
1 garlic clove, chopped or crushed
5g fresh basil leaves, chopped
200g chickpeas, drained
4 whole egg
1 tsp dried chilli flakes
15g olive oil
 1 pinch sugar
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Pre-heat your oven to 190°C fan/400°F.
  • Put a pan of boiling water onto the heat and cook the dried pasta for the manufacturers recommended time.
  • By the time it’s cooked, your sauce will be ready!!
  • Take a medium frying pan and pop it on a medium heat.
  • Add the oil to warm and after a minute add the garlic.
  • Infuse the oil with the aromatics before adding the drained chickpeas.
  • After cooking these for a couple of minutes, add the tomatoes and pinch of sugar.
  • Bring the sauce to the boil and reduce the heat to a simmer for a few minutes.
  • Season the sauce to taste and remove the sauce from the heat when it is lovely and thick.
  • When the pasta is ready, take it off the heat, add a splash of cold water to stop the pasta over cooking, drain and add it to the sauce along with the chopped basil.
  • Add the pasta to an oven proof dish.
  • Make little wells in the pasta for the eggs and add the raw eggs – if you’re worried about getting shell into your pasta dish, crack the egg into a bowl first and pour it in.
  • Sprinkle the top of the bake with the dried chilli flakes and bake the dish until the egg is cooked to your liking (this should take a maximum of 10 minutes for a fully baked egg).
  • Arrange your pasta bake onto a plate and enjoy with a green leafy salad.

Notes

  • For this recipe, the dried pasta varieties I’ve used are Spaghetti, Rigatoni and Tagliatelle.
  • Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes.
  • Serve with a lovely green salad dressed with olive oil and balsamic vinegar!
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Nella Foulds
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