Sun dried tomato pesto pasta bake Vegan
You won't believe this is vegan. Bite into the crispy orecchiette coated with sun dried tomato pesto full of flavour.
Equipment
- 1 pot for boiling pasta
- 1 dish for baking
- 1 grater
- 1 pasta strainer
Ingredients
- 250 gr Belmorso Wholemeal Orecchiette or regular
- 3 cloves garlic
- 4 tbsp Sundried Tomato Pâté this has a pesto consistency
- half handful black olives adjust according to your preference
- fresh basil or dry
- 150 gr vegan cream cheese
- salt and pepper
- Belmorso Extra Virgin Olive Oil
- vegan parmesan cheese
- breadcrumbs
Instructions
- Boil water for pasta. Make sure to add plenty of water and salt.
- In the meantime, mince the garlic and chop your olives.
- Add the orecchiette to your boiling pot.
- Grate your vegan parmesan next, unless you are using a pre-grated one.
- Drain the pasta and save some cooking water.
- Transfer the drained orecchiette back to the pot and add the pesto. Add some of the water you set aside, if and as needed.
- Add the basil, garlic and olives you previously chopped.
- Transfer the pasta to your baking dish, previously oiled with a high quality Italian EVOO.
- Add dollops of vegan cream cheese, spread evenly throughout the dish.
- Top with breadcrumbs.
- Finish with the grated parmesan, sprinkle evenly across the entire casserole.
- Bake for 20 minutes.
- Take out of the oven and serve with a drizzle of Belmorso extra virgin olive oil and a crack of black pepper.
Notes
The above calories are for a large portion of this pasta. To lower the calories, simply take a smaller portion.