Creamy Tomato Pasta Bake

GF, DF and RSF - serves 4

Ingredients:

• 400 g buckwheat/spelt pasta

• 1 broccoli, florets cut

• 1 red capsicum sliced

• 60g or 2 big handfuls of spinach

• 2 garlic cloves finely diced

• 1 small onion diced

• 1 tsp thyme

• 1 tsp oregano

• 1 tsp smoked paprika

• 1 can of coconut milk 240 ml

• 1 1/2 cups passata sauce

• 2 tbsp nutritional yeast

• 1 tbsp balsamic vinegar

• Salt and pepper

Method:

1. Pre heat oven to 180 degrees C.

2. In a medium saucepan, cook the pasta to packet instructions.

3. While this cooks, fry off your onion, garlic, thyme, oregano and paprika in a heated pan for 3 minutes.

4. Add in your veggies except the spinach and cook for a further 5 minutes.

5. Now add in the passata, coconut milk, nutritional yeast, balsamic vinegar and a pinch of salt and pepper.

6. Bring to a simmer and cook for 5 minutes.

7. Once pasta is cooked, add into the vegetable mixture and stir.

8. Pour the mixture into a baking dish, cover with foil and bake for 20 minutes.

9. Remove and enjoy!