Spicy Tomato One Pot Pasta Bake
Ingredients
Spicy Tomato One Pot Pasta Bake by @christinasots
6 Garlic Cloves
250g Rigatoni
½ tbsp harissa (optional)
2 tsp Smoked Paprika
1 stock cube
3 tbsp Biona Tomato Purée
240g Drained Biona Chickpeas
400g Biona Chopped, Plum or cherry Tomatoes
100g Spinach
3-4 tbsp hummus
3 tbsp mixed Seeds
1 tsp smoked paprika
50g basil or parsley
500ml Water
Method
- Mince the garlic. Add a good drizzle of olive oil, the garlic, tomato paste and harissa, if using, to a large that you have a lid for.
- Cook for 2 mins, stirring constantly, until fragrant. Add the tinned tomatoes and a pinch of salt and pepper. Pour in the water, crumble in the stock cube and add the pasta. Stir well to combine and bring to a rolling simmer.
- Drain the chickpeas and add these to the pot, as well as the spinach.
- Simmer for 15 mins with the lid on, stirring often to ensure the pasta doesn’t stick to the bottom of the pan. Check that your pasta is cooked and add a little more time and water if needed.
- Meanwhile, add 2 tbsp of olive oil to a pan on low heat and then add the mixed seeds. Toast for a couple of minutes, until golden. Stir through the smoked paprika and season with salt and pepper.
- To serve, add a big spoon of hummus and drizzle over the seedy mix. Tear over some basil leaves to finish.
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