Baked spaghetti pie with peppers and courgette

Name: Baked spaghetti pie with peppers and courgette | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1tsp rapeseed oil; 1 red onion, finely chopped; 1 courgette, sliced; 100g Scratch Cook frozen Sliced Mixed Peppers; 2 x 400g tins chopped tomatoes; 180g pack mild baby spinach; 250g Asda Spaghetti; 100g Violife Original Flavour Block cheese alternative, thinly sliced; 10g flat-leaf parsley, finely chopped, to serve

A vegan take on a family pasta bake, this winning Mediterranean-style dish is packed with veg

By Asda Good Living,4th March 2019

(31 votes)

Cook: 40 Mins

Serves: 4

Price: 87p per serving

Nutritional Information

Each 480g serving contains

Energy
1589kj
379kcal

19%

Fat
8.6g

Med
12%

Saturates
5.8g

Med
29%

Sugars
11.5g

Med
13%

Salt
0.62g

Med
10%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
331kj/79kcal

Ingredients

1tsp rapeseed oil

1 red onion, finely chopped

1 courgette, sliced

100g Scratch Cook frozen Sliced Mixed Peppers

2 x 400g tins chopped tomatoes

180g pack mild baby spinach

250g Asda Spaghetti

100g Violife Original Flavour Block cheese alternative, thinly sliced

10g flat-leaf parsley, finely chopped, to serve

Method

Heat the oil in a pan over a high setting. Add the onion, courgette and peppers and cook for 2 mins until softened. Add the tomatoes, bring to the boil, then simmer for 10 mins. Add the spinach and allow to wilt into the sauce. Season with black pepper.

Meanwhile, cook the spaghetti in a pan of boiling water for 10 mins.

Preheat the grill on high. Drain the pasta and return to the pan, then mix into the tomato and courgette sauce. Pour the mixture into an ovenproof dish and top with the cheese alternative.

Grill for 10 mins until golden and bubbling. Sprinkle with the parsley and black pepper to serve.