Creamy Artichoke & Spinach Pasta Bake

INGREDIENTS:

4 x cups macaroni pasta

1 x leek washed and sliced thinly

1 x small jar marinated artichokes chopped finely

1 x onion diced

2 x Tbs garlic oil (recipe available in the Prep recipes or just use olive oil)

1 x zucchini sliced in 5mm slices

1 x bag baby spinach leaves

1 x jar cashew cheese (Terra or any other delicious brand of vegan cheese)

1/2 cup nutritional yeast

2 x Tbs Knorr Intense Flavours (garlic or any other flavour)

1/2 cup Hemp Connect Hemp Seeds

1 x handful finely diced parsley

1 x handful finely diced coriander (or other herb)

1 x cup bread crumbs

 

METHOD:

  1. Put a pot of salted water on the boil and cook the pasta al dente (a minute less then the packet instructions).
  2. Pre heat oven to 180°C
  3. Sauté the onion, leeks and artichoke in a pan with the garlic oil until browned and soft. Add the zucchini and cook for a further 4 minutes.
  4. Add the vegan cheese, nutritional yeast and Knorr sauce and mix thoroughly. Add the baby spinach leaves and stir until wilted right down.
  5. Add the cooked pasta & diced herbs, stir thoroughly then pour into a greased baking tray.
  6. Top with breadcrumbs and hemp seeds then cover with tin foil and pop in the oven for 10 minutes.
  7. Remove foil and bake for a further 4-5 minutes until the top is crispy and browned nicely.
  8. Serve with a fresh green salad, corn on the cob and a glass of red.