Veggie Sausage Pasta Ratatouille Bake

Veggie Sausage Pasta Ratatouille Bake

using the almighty Shroomdogs and Explore Cuisine Pasta

Veggie Sausage Pasta Ratatouille Bake
Veggie Sausage Pasta Ratatouille Bake

So pasta bake is good right? But I can confirm adding sausages to it, makes it even more delicious. And especially sausages of the Shroomdog variety. I think they’re my favourite vegan variety around at the moment. I love the caramelised onion flavour, and they resemble pork sausages very well, which makes them so versatile to substitute in many dishes.

Veggie Sausage Pasta Ratatouille Bake
Veggie Sausage Pasta Ratatouille Bake

And the pasta is heavenly. Explore Cuisine have a fabulous range of pastas, which are gluten free and naturally high in protein from what they are made out of. Chickpeas, mung beans, you name it, they have a pasta for it. The range is a massive hit for my family, and my mum is a coeliac. Many gluten free pasta equivalents have a soggy consistency and generally taste rubbish, but these guys have nailed these products, and if you cook them as instructed, you will be thrilled with the results.

Packed with vegetables, and an easy fresh homemade sauce, this dish is super nutritious and perfect to cook a big batch and reheat throughout the week. I can confirm I ate cold leftovers the day after for lunch, and ate warm leftovers the night after for dinner. Yes I had 48 hours of this divine ratatouille bake and I’m not even mad about it.

Veggie Sausage Pasta Ratatouille Bake
Veggie Sausage Pasta Ratatouille Bake

Serves 3
takes approx. 30 minutes

Ingredients
6 Sainsbury’s Shroomdogs

2 red onions (chopped into chunks)

1 red pepper (sliced)

1 yellow pepper (sliced)

2 courgettes (sliced)

2 garlic cloves (crushed)

2 cans of tinned tomatoes

1 tablespoon of balsamic vinegar

1 teaspoon of herbs de provence

1 box of explore pasta organic red lentil penne

handful of fresh basil

1 white onion (diced)

Pinch of chilli flakes

oil of choice

Method

1. Preheat oven to 180°C/350°F.

2. Add your red onion chunks, courgette and red and yellow pepper slices to a baking tray.

3. Drizzle with oil of choice and place in oven for 20 minutes.

4. Meanwhile boil a kettle and pour the boiling water over your penne pasta. Leave to sit.

5. Next, in a pan over a medium heat, add a teaspoon of oil followed by your shroomdogs. Turn over after a few minutes.

6. To make the tomato sauce, add a teaspoon of oil to another larger saucepan, before adding your diced white onion and garlic. 

7. Once the onion has browned, add the balsamic vinegar, herbs de provence and chilli flakes. Combine, before adding the tinned tomatoes.

8. Once the 20 minutes is up in the oven, add the roasted vegetables to the pasta sauce.

9. Drain the pasta, and add to the sauce too, making sure you combine everything thoroughly.

10. Empty into large oven proof dish, and push the sausages into the top.

11. Bake for approx. 15 minutes before serving with fresh basil. 

Enjoy! – share and tag your creations with me on Instagram @whatluceeats

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