Spicy Tomato & Courgette Protein Pasta Bake
Now that we are smack bang in the middle of the coolest months, dinner time calls for a more winter focused menu, and there is nothing quite like a wholesome pasta bake to warm you up from the inside.
There's not one, but two awesome ingredients that we've smuggled into this dish, and the kids will be none the wiser! The first awesome ingredient is our Protein Pasta, our revolutionary pasta makes it so easy to get some extra protein where there isn't usually that much. The second is Courgette. Ever tried to feed the little ones courgette? Didn't go so well huh? Well by grating it up and mixing it through the rest of the ingredients, it goes totally un-noticed! - Parenting WIN!
This recipe is great because you can totally add any of your favourite ingredients to customise it to your liking. Hold back on the chilli flakes for the little ones
Our revolutionary Protein Pasta is made with 10% Cricket Flour. All you have to do is plop it in a pot of boiling water with some salt, and voilà - high protein pasta, with all the benefits Cricket Flour, ready on your plate. All you have to do is pair it with your favourite recipes, and we have even taken the hard work out of that by giving you our precious, tasty recipes that we have been cooking for years!
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Serves: Ready in: Difficulty: |
3 45mins Easy |
INGREDIENTS
1 tsp olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
250g Tomorrow Foods Protein Pasta
1 can crushed tomatoes
1 courgette, grated and squeezed to remove extra water
1 sprig fresh rosemary, chopped
1 tsp Italian herbs, dried
1/2 tsp smoked paprika
1 pinch chilli flakes (optional)
salt and pepper to season
1 cup cheese (we use dairy-free)
1/2 cup panko bread crumbs
METHOD
1. Cook Protein Pasta as per package directions. Drain, reserving some pasta water and set aside. Pre-heat oven to 200°C
2. Heat olive oil on medium heat, cook onions and garlic until softened and almost transparent. Add the chopped rosemary, dried herbs, paprika and chilli flakes and cook for 1 minute until fragrant. Add the crushed tomatoes and courgette simmer for 5-6 minutes and season to taste.
3. Combine the cooked pasta and tomato. Transfer into a baking dish and sprinkle with cheese and bread crumbs and bake in the oven at 200°C for 20-30 minutes or until the cheese top is melted and golden.
Any questions? Please ask below so other readers who might have the same question can see our response!
| NUTRITION INFORMATION | |
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Recipe serves: |
3 people |
| Average quantity: | per serve |
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Calories |
596 2490KJ 30g 19.5g 9.1g 73.1g 10.2g 5.8g 376mg |