Spinach, Sun-Dried Tomato and Olive Pasta Bake
Recipe type: Mains, Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4- 5 Serves
  • 1 Packet (500g) Gluten Free Penne
  • 10-15 Large Green Olives
  • 1 Small Packet Oil-Free Sun Dried Tomatoes
  • 200g Cherry Tomatoes
  • 1 Bottle Passata
  • 1 Red Capsicum (Bell Pepper)
  • 2 Large Handfuls of Spinach
  • 1 Small Onion
  • 2 Cloves Garlic
  • 2-3 Tbs Nutritional Yeast
  • ½C Chopped Parsley
  • ⅓C Basil Leaves
  • 1-2 Tsp Dried Chilli Flakes
  • Salt and Pepper to taste
  • ¼ Vegetable stock or 1Tbs Olive Oil
  1. Cook pasta according to packet instructions
  2. While pasta is cooking, prepare the sauce. Chop onion, garlic, olives and capsicum into small pieces.
  3. In a saucepan, sauté garlic and onion until translucent in either vegetable stock to keep it fat free, or some olive oil. Add capsicum and cook for 1-2 minutes then add olives.
  4. Pour the passata into the saucepan with the veggies, add the parsley and basil. Allow to simmer for 20-25 minutes.
  5. Drain the pasta. When the sauce is done, remove from heat and add 2 tbs of nutritional yeast and mix in. Transfer pasta to a large baking dish and pour the sauce on top and mix in well.
  6. Cut up cherry tomatoes and mix in the pasta. Sprinkle some more nutritional yeast throughout and add the chilli flakes and some more herbs. Season with salt and pepper if desired.
  7. Cover with foil and bake for 10 minutes, remove from oven, add spinach leaves and toss though. Place foil back on and cook for 20-25 minutes (or until completely cooked)
  8. Remove from oven, allow to cool, serve and enjoy!
Recipe by The Vibrant Vegan at http://www.thevibrantvegan.net/spinach-sun-dried-tomato-and-olive-pasta-bake/