Pasta perfection: fast, seasonal and high in protein
Do you fancy a quick, yet nutritious and delicious dinner? Our pasta with oven-baked vegetables and Lotao veggie mince is the answer! With seasonal vegetables that are probably already waiting in your fridge for their big moment, and our protein-rich veggie mince, you can conjure up a balanced meal in no time that will leave you full and satisfied.
Ingredients for 2-3 servings:
✓ 50 g Lotao Veggie Mince
✓ 2 shallots
✓ 1 garlic clove
✓ 4 large tomatoes
✓ 1 courgette
✓ 1/2 eggplant
✓ 2 tablespoons olive oil
✓ 1 tsp Italian herbs
✓ Salt and pepper
To serve:
✓ fresh basil
✓ Vegan cheese in a block, thinly sliced or yeast flakes as a parmesan substitute
Possible variations:
Tomatoes, zucchini and eggplant are not in season right now? You can try the recipe with many other vegetables that are available in season. There are no limits to your creativity.
You can make the recipe creamy by adding a packet of vegan cream and a ladle of pasta water to the roasted oven vegetables before serving.
Preparation:
⏰ 15 minutes preparation time + 20 minutes baking time in the oven
1. Pour 200ml of boiling water or vegetable stock over the veggie mince and allow to swell for about 2 minutes. Then drain briefly.
2. Cut shallots into fine rings, press garlic and cut vegetables into bite-sized pieces.
3. Place the shallots, garlic and vegetables with the veggie mince on a baking tray. Drizzle olive oil over it and season with salt, pepper and the dried herbs.
4. Mix everything well and spread it out flat on the baking tray. Bake at 180 degrees top and bottom heat for about 20 minutes. If the vegetables are not cooked by then, extend the baking time a little.
5. In the meantime, prepare the pasta according to the instructions on the packet.
6. Serve pasta with baked vegetables, basil and freshly grated vegan cheese. Enjoy!
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