Delicious gluten free pasta bake in a creole style sauce that’s free from gluten and vegan friendly
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
500g gluten free fusilli pasta (I used profusion organic chickpea fusilli)
1 cup of dairy free cheese
1 large tin of chopped plum tomato
1/2 cup of passata (tomato sauce)
2tbsp coconut oil
2 celery stalks, chopped
1 onion, chopped
1 cup of mix bell peppers, chopped
3 garlic cloves, chopped
3 bay leaves
2 tsp basil
1tsp black pepper
1 tsp himalayan pink salt
Preheat oven to 180c
Melt 2 tablespoons of coconut oil in a large frying pan or skillet, over medium heat.
Proceed to add the holy trinity – onions, celery and bell peppers with the garlic and sautee until softened for approximately 2-3 minutes.
Once the veggies are soft, pour the passata and chopped tomatoes into the pan and fold the vegetables into the tomato sauce.
Let the tomatoes sauce heat through for 2 minutes before adding the bay leaves and herbs then stir all of the ingredients together.
Reduce the heat to low and allow to simmer for approximately 20 minutes (30 if you want more depth in flavour).
Once cooked, remove from the stove and set aside to cool down then discard the bay leaves.
Pour the creole mixture into a high speed blender and puree into a smooth sauce.
Bring a saucepan with water and fusilli to the boil, make sure to stir and/or move a slotted spoon in a back and forth motion. Once the pot has boiled reduce the heat and cook the pasta to slightly firm (al dente) this should take 3-4 minutes.
Drain off the water then use a slotted spoon to transfer the pasta to 26cm roasting dish, distributing evenly.
Pour as much sauce as your desire onto the fusilli and fold really combine both the sauce and fusilli together. Store the remaining sauce either in a mason jar in the refrigerator or in a freezer friendly bowl to re-use.
Top the pasta with cheese, spreading evenly
Bake in the oven for 10-15 minutes until cheese is slightly golden.