Cheesy leek & tomato vegan pasta bake.

crispy on the outside and rich and gooey on the inside, this pasta is a firm favourite in our house. It’s vegan, packed full of flavour and fuss-free to make.

Prep | 5 mins

Cook | under 20 mins

Plant-based | vegan | dairy-free | 30 minute meal


250g fusilli pasta

30g vegan parmesan cheese, grated


1tbsp olive oil

1 Leek, washed, peeled and finely sliced

3 large salad tomatoes, thinly sliced

1x 400g tin of chopped tomatoes

1x 400g tin of cannellini beans, drained

1 bay leaf

1tbsp oregano

1tbsp white wine vinegar

100ml pasta water

30g vegan parmesan cheese, grated


Heat the oil in a large frying pan then add the leek and sauté for 5 minutes. Add the remaining sauce ingredients and cook over a med-high heat for a further 10 minutes. Cook the pasta at the same time and when its ready, drain and stir into the sauce. Remove the bay leaf then preheat your grill to high. Top with the vegan parm and grill for a few minutes until bubbling.

Published by misterrands


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