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Who says pasta has to be boiled in a pot of water to be enjoyed to the fullest? Simon takes some creative liberties with this one, to make a flavoursome, textural pasta bake that will have you looking at pasta in an entirely new light.

You will need

Serves 2

  • ~2 tablespoons olive oil
  • 1 cup broken up pieces of angel hair pasta, or fideo pasta
  • 1/4 brown onion, sliced
  • 3 garlic cloves, sliced
  • 4 ripe tomatoes, grated
  • 1 teaspoon chilli flakes
  • 1 cup vegetable stock
  • Salt & pepper


  • 1/3 block plant-based chèvre (or your favourite creamy vegan cheese)
  • Handful parsley leaves

To serve:

  • Toasted tortillas or flatbreads (optional)

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10 mins to prep

25 mins to cook

  1. Step 1

    Place the oil in a heavy-based saucepan and bring to a simmer. Place in the pasta and fry until golden. Strain and save the oil for later use!

  2. Step 2

    Return a tablespoon of olive oil to the pan, add the onions and garlic and fry on medium-low for a few minutes until translucent. Once the onions are soft, add the grated tomatoes (effectively a tomato mash!) and chilli flakes, season with salt, increase the temperature to medium, and cook down for 10 minutes.

  3. Step 3

    Add the vegetable stock and return the strained, fried pasta to the pan; stir to submerge the pasta in the stock; season with salt and pepper. Cover with the lid and simmer for 7–10 minutes or until the pasta is al dente.

  4. Step 4

    Remove from the heat, scatter over the parsley and dot with pieces of plant-based chèvre to serve.

Recipe: Simon Toohey

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