Basil and roasted vegetable pasta bake

Ingredients

  • 200g pasta
  • Spicy tomato sauce
    • 2 garlic cloves, finely chopped
    • 1 fresh red chilli, finely chopped
    • ½ tbsp olive oil
    • 1 x 400g tin of plum tomatoes
    • 1 bay leaf
    • ½ tbsp honey
    • ½ tsp salt and pepper
  • Basil Pesto
    • 25g basil
    • 3 garlic cloves, finely chopped
    • 100g toasted pine nuts
    • 75ml olive oil
    • 2tsp lemon juice
    • ¾ tsp salt
  • Salt and freshly ground pepper
  • 500g mixed roasted vegetables (Aubergine, Courgette, Peppers)
  • Topping
    • 100g flaked Almonds
    • 50g small oats
    • 30ml olive oil

Method

  • Preheat oven to 180 degrees
  • If using dried pasta, cook according to instructions so that it is al dente.  Drain.
  • To make the spicy tomato sauce – peel and finely chop the garlic and chop the chilli.  Heat the oil in a pan and add the garlic and chilli and cook for a couple of minutes.  Add the tomatoes, honey, bay leaf and salt and pepper and bring to the boil, then reduce to a simmer for 10 minutes.
  • To make the pesto sauce – Toast the pine nuts.  Then, peel and roughly chop the garlic and strip off any woody parts of the basil. Put the toasted pine nuts, basil, garlic, lemon juice and olive oil into a blender and whizz until smooth but rustic.
  • Mix the tomato sauce with the pesto, seasoning if necessary. Then add the roasted vegetables and the drained pasta, ensuring that everything is combined and mixed well.
  • To make the topping mix the oats and nuts with the oil and a pinch of salt.  Spread evenly over the pasta and vegetable mix.
  • Bake in the oven for 25 minutes (20 mins home oven), turning half way through in the motorhome.

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