Creamy Tomato Pesto Pasta Bake

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Difficulty: Easy
Serves 4

There’s nothing I love more than an accessible vegan product, so you know I jumped at the chance when my pals at Saclà asked me to whip up a recipe featuring their Free From Tomato Pesto!

This stuff has everything you want from a tomato pesto! It’s vegan (obvs), tangy, sweet and a little bit creamy, which makes it a versatile addition to your pantry staples. To make life even easier, you can pick it up at Woolworths, independent supermarkets and select deli stores.

I decided to put Saclà’s Free From Tomato Pesto to the test with a super simple, super tasty Creamy Tomato Pesto Pasta Bake – a mouthful to say and a mouthful to eat! The best thing about this recipe (other than the pesto, of course) is that it’s really easy to modify; why not use gluten free pasta to make it gluten free or even chuck in a bunch of veg you need to use up?

Ingredients

• 300g spiral pasta
• 1 jar Saclà Free From Tomato Pesto
• 1/4 cup vegan cream cheese
• 1 cup vegan grated cheese
• Salt, pepper and spring onion to serve

Method

1. Preheat your oven to 200°C.
2. Cook your pasta according to the packet directions and drain before returning it to the pot it was cooked in.
3. Add the Saclà Free From Tomato Pesto and vegan cream cheese, stirring through until the cream cheese has melted and everything is combined.
4. Pour into an appropriately sized baking dish and top with vegan grated cheese. Bake in the oven until the cheese has melted, this could take between 20 and 40 minutes depending on your desired result.
5. Once cooked, add salt, pepper and spring onion. Serve immediately!