Name: Easy vegan tomato and mascarpone-style pasta bake
Total time: 3000 s
Yield: 4
Ingredients: 400 gram rigatoni; 200 gram Tenderstem broccoli; 2 shallot; 2 slice bread; 200 gram Piccolo vine tomato; 2 jar tomato and mascarpone pasta sauce; 1 tablespoon red wine vinegar; 25 gram basil leaf

Step 1

Preheat the oven to 180°C/160°C fan. Boil the pasta (400 g) in a large pot of salted water for 10 minutes. Add the broccoli (200 g) for the last 2 minutes, then drain.

Step 2

Put the shallots (2) into a 20 x 30cm roasting dish, drizzle with olive oil and roast for 20 minutes, or until just tender.

Step 3

Put the bread (2 slices) into a food processor and blitz into breadcrumbs.

Step 4

Add the pasta, Tenderstem® broccoli, tomatoes (200 g) , sauce (2 jars) , red wine vinegar (1 tbsp) and basil (25 g) to the roasting dish with the shallots. Season with salt and pepper, then mix everything together. Sprinkle the breadcrumbs evenly over the top.

Step 5

Bake for 20-30 minutes, or until the breadcrumbs are golden. Serve with a crisp green salad, if you like.

Easy vegan tomato and mascarpone-style pasta bake

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