Taylor from BreadnButter shares his take on firm family favourite with a crispy twist
I’m going to give you my take on veggie pasta bake. The reason I chose this dish is because I’ve been eating it since I was younger. It takes me back to that good place and brings back all my memories. Putting a twist on this dish is adding crisps, because it add lots of texture.
Ingredients 1 pepper, finely diced A handful of mushrooms, sliced 1 tin sweetcorn 2 cloves garlic, crushed 1 pack pasta bake 1 pint milk 1 bag of ready salted crisps, crushed 80g cheese, grated Good pinch of salt and pepper 300g pasta
Method Start by cooking the pasta in a large pot of salted boiling water; drain once pasta is cooked
Cut up peppers and slice the mushrooms and then in a saucepan fry them with the garlic in a little oil and then place the vegetables in an oven proof dish
Next, mix the pasta bake sachet and milk in a saucepan and cook until the dried mixture and milk have mixed together
Then add the pasta to the sauce and stir for 2 minutes so that the pasta soaks up a little of the sauce
Add the pasta and sauce to the mushrooms and peppers, add the sweetcorn and salt and pepper and mix well
Lastly, sprinkle over the crushed crisps and grated cheese
Place in oven at 180C and bake for 30 minutes until the bake is piping hot
Top tips You can add any vegetables you would like to the sauce – just ensure they are pre cooked before hand so that they are tender
Taylor’s vegetarian pasta bake: when it comes to texture and taste, it’s in the bag!
In response to the pandemic, BreadnButter has established an emergency food hub for Barnet and Edmonton, producing and distributing free Meal Kits. With help from Exposure, BreadnButter has launched an accompanying YouTube channel – run by local youth – showing how to make the meals.
For more details of the project contact enquiries @ breadnbutter.org.uk.