Baked Pasta infused in a Vegetable Tagine (Gluten Free & Dairy Free)

By December 5, 2016Community recipes

When it comes to pasta, the Hart & Soul team totally agree with the Italians “Life is a combination of magic and pasta” We know a lot of people out there don’t eat pasta as they think of carbs being the enemy. Pasta is actually the perfect foundation for a healthy, delicious and satisfying meal. As an ideal “delivery system” for other nutritious foods, pasta meals can easily become nutritional all-stars. Off course be sure to keep an eye on portion sizes (a one-cup serving of cooked pasta is roughly the size of your fist). Pasta is also an ideal partner for other nutritious foods that are essential to a healthy diet. It’s great to pair with fiber-filled vegetables and beans, heart healthy fish and oils, antioxidant-rich tomato sauce and protein-packed, poultry and lean meats. So many possibilities!

Elle from Cheeky Coconuts shared her delicious Baked Pasta recipe, featuring in our Vegetable Tagine Soup Pouch. A delightful infusion of Moroccan spices with sweet potato, chickpeas, tomato, capsicum & raisins making it a balanced meal. Sorry did we mention that this baby is Gluten Free and Dairy Free? Definitely a winner! 

 Ingredients (Serve 4) 

  • 400g cooked pasta spirals (use the Gluten Free ones)
  • 1 pouch of Hart & Soul Vegetable Tagine
  • 1/4 cup chickpea flour
  • 1/4 cup nutritional yeast flakes
  • 1 cup veggies of choice ( I like broccoli, corn and cabbage)

Instructions:

  • Preheat oven to 180 degrees Celsius
  • Cook your pastas as you normally do (we recommend you to cook them Al Dente for a better held at serving time)
  • Over low heat combine the Hart & Soul Vegetable Tagine Soup, chickpea flour & nutritional yeast mixture thickens until it gets smooth
  • Arrange Pasta and veggies in in a medium sided oven dish and store through soup mixture
  • Place in oven for 20-25 minute or until crisp and golden brown on top
  • Enjoy!
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