Vegan Zoodle and Pea Bake
Perfect as a side or main, this vegan zoodle and pasta bake is the best dish to make to get a bunch of nutrients and little calories.
Servings: 2 people
Calories: 235kcal
Equipment
- Spiralizer
- 20cm/8in round hinged mold
Ingredients
- 500 g Courgettes 3 medium
- 50 g Frozen Peas
- 250 g Tomato Passata
- 1 tablespoon Extra Virgin Olive Oil omit for oil free version
- 1 Garlic Clove or ⅛ teaspoon garlic powder
- ½ teaspoon Salt
- Pepper
- 2 tablespoon Breadcrumbs or GF alternative
- 1.5 tablespoon Vegan Grated Cheese
Instructions
- Wash the zucchini and cut it into spaghetti with a spiralizer or vegetable sharpener.
- Heat the olive oil in a pan with crushed garlic clove, then add the noodles and sauté stirring constantly for 5-7 minutes. If you are using the grated garlic add it with the zoodles.
- Once the zoodles are slightly soft but still crunchy add the peas and the tomato passata. Season with salt and pepper, cook for a couple of minutes more after the sauce starts bubbling, then turn off the heat.
- Transfer the zoodle and pea mixture to a 8-inch/20 cm round tin, sprinkle with bread crumbs, then top with vegan grated cheese and finish with an extra drizzle of vegetable oil.
- Bake in a 200°C (390°F) preheated oven for 40-45 minutes or in the air fryer at 215°C (420°F) for 15-20 (or until the top is crispy to your liking).
- Serve warm or at room temperature with a slice of toasted sourdough bread.
Notes
The Vegan Zoodle and Pea Bake can be kept in the fridge up to a week in an airtight container.
It is also suitable for home freezing (up to 2-3 months).