Summer Pasta Bake

Serves 4-6

Ingredients

• A packet of gf rigatoni
• A packet of cherry tomatoes
• 2 cobs of corn
• A large handful of kale, chopped
• A small handful of parsely, chopped
• 2 tbsp sunflower seeds
• 3 tbsp vegan Parmesan

For the sauce:

• 2 whole red peppers
• 4 cloves garlic
• Juice of 1/2 lemon
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp maple syrup or coconut sugar
• 80g ground almonds
• Salt and pepper

For the vegan parmesan:

• 100g ground almonds
• 150g sunflower seeds
• 30g nutritional yeast
• 1 tsp mustard powder
• Salt and cracked black pepper

Method

1. Preheat the oven to 180 celsius.
2. Put the two red peppers (whole) and the garlic cloves in their skins on a baking tray and drizzle with oil. Roast for 35-40 mins until cooked.
3. Meanwhile, cook the pasta according to packet instructions.
4. When the red peppers and garlic are ready, make your sauce. Tear apart the red peppers (when they have cooled a little!) and removing the stalks, seeds and any charred skin. Remove the skins from the garlic. Add all the ingredients into a processer and blitz until smooth.
5. Add your pasta into a baking tray and pour over the sauce. Mix well. Then top with the cherry tomatoes, sweetcorn that has been grated raw from your corn on the cobs, the kale and most of the parsley, reserving a little. Then sprinkle over the sunflower seeds and vegan parmeson and finish with a little drizzle of olive oil and some good seasoning of salt and pepper.
6. Bake for 30-40 mins until golden and crispy on the top, sprinkle some extra fresh parsely on the top and serve! We think it goes nicely with some crunchy slaw or salad.

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