Pasta bake is such a comforting, tasty meal which is so easy to make and provides you with enough meals for the rest of the week if you are just cooking for yourself. I like adding a twist to my pasta bake and not just making your standard pasta with sauce and cheese. This time I made a veggie version with Linda McCartney chorizo & red pepper sausages, roasted vegetables, tomato & Philadelphia sauce and plenty of cheddar cheese.

I used gluten free pasta, however feel free to use durum pasta 🙂

Ingredients

• 500g gluten free fusilli (or durum fusilli)
• 1 pack of six Linda McCartney chorizo & red pepper sausages
• 1 red onion
• 1 courgette
• A handful of chestnut mushrooms
• 1 400ml tin of chopped tomatoes
• 1 tablespoon Light Philadelphia/cream cheese
• 1 tablespoon smoked paprika
• 2 teaspoons chilli powder
• 1 tablespoon ground coriander
• 1 tablespoon olive oil
• A handful of grated cheddar cheese

Recipe

1. Cook the fusilli according to packet instructions, around 10 minutes.
2. Preheat the fan oven to 180 degrees Celsius for 5 minutes.
3. Chop the courgette, red onion and mushrooms and add to a mixing bowl. Add oil and mix well. Spread the veggies evenly on a baking tray and roast in oven for 15 -20 minutes.
4. Place the sausages on a separate baking tray and cook in the oven for 15 minutes, following packet instructions.
5. Once the pasta is cooked, drain and leave aside.
6. Make the sauce by heating the chopped tomatoes with the cream cheese in a pan. Add the spices and coriander, and heat till simmering.
7. Pour some of the sauce onto the pasta and mix well.
8. Place the pasta into a pasta dish. Add the sausages and veggies and top with the remaining sauce and grated cheddar cheese.
9. Bake in the 180 degrees Celsius oven for 10-15 minutes or until the cheese has melted and the top looks golden.
10. Share with friends or family, or keep the leftovers in the fridge for up to 5 days or in the freezer for 1-2 months.

Enjoy!

Sarah – x