Vegetarian baked fajita pasta
Recipe for a fajita-spiced pasta bake with vegetables and cheese.
Servings 4 people
Calories 724kcal
Ingredients
- 200 g mushrooms, sliced
- 1 red onion, cut into strips
- 3 cloves garlic, finely chopped
- 2 peppers, cut into strips
- 1/2-1 fresh chilli
- 1 tin kidney beans
- 3 tbsp fajita seasoning - click here (or a sachet)
- 2 tbsp tomato purée
- 400 g pasta
- 1 tin chopped tomatoes (polpa) or passata
- 100 ml cream or cooking cream
- 100 g cheddar, grated
- 50 g mozzarella, grated
- Salt and freshly ground pepper
- Oil
- Crème fraîche to serve (optional)
Instructions
- Heat a splash of oil in a frying pan and fry the mushrooms until golden.
- Add the onion, garlic and chilli and fry until the onion is soft and translucent, then stir in the peppers and the beans.Meanwhile, cook the pasta until just short of al dente.
- Sprinkle in the seasoning, stir in the tomato purée, then pour in the chopped tomatoes or passata and the cream.
- Let it simmer for a couple of minutes and season to taste with salt and freshly ground pepper.
- Toss the pasta with the sauce, adding a little of the pasta cooking water if the mixture seems too thick.
- Spread half the pasta mixture in an ovenproof dish and scatter half the cheese over it. Add the remaining pasta mixture and finish with the rest of the cheese on top.
- Bake in a preheated oven at 200°C, conventional oven (top and bottom heat), for about 18-20 minutes.
- Serve with cold crème fraîche on top, if you like.
Nutrition
Calories: 724kcal | Carbohydrates: 102g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 457mg | Potassium: 1143mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1314IU | Vitamin C: 71mg | Calcium: 342mg | Iron: 5mg