Name: Red Pepper Pasta Pie
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 3 tbsp of olive oil, plus extra for the tin; 1 onion, finely chopped; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 1 aubergine, finely chopped; 1 tsp of dried oregano; 0.5 tsp of chilli flakes; 250 g of fusilli; 2 (400g) tins chopped tomatoes; 1 vegetable stock cube; 2 tbsp of tomato purée; 70 g of mixed pitted olives; 2 (290g) jars roasted red peppers, drained and patted dry; 1 large of bag mixed leaf salad, to serve (optional); 200 g of grated vegan mozzarella alternative, grated

Red Pepper Pasta Pie

By OcadoLife

Published on 24 January 2023

This striking veg-packed Red Pepper Pasta Pie from chef, food stylist and writer Rosie Reynolds is not only an impressive centrepiece, it’s budget-friendly and vegan too. Soft slices of red pepper are used to make a delicious ‘pie crust’ that envelopes the pasta and veggies within, all cooked in an arrabbiata-style sauce with a subtle hit of chilli. Looking for more pasta recipes? Look no further.

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Time and servings

1 hr 10 minsTotal time

6Servings

15 minsPrep time

55 minsCooking time

Ingredients

3 tbsp of olive oil, plus extra for the tin
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
1 aubergine, finely chopped
1 tsp of dried oregano
0.5 tsp of chilli flakes
250 g of fusilli
2 (400g) tins chopped tomatoes
1 vegetable stock cube
2 tbsp of tomato purée
70 g of mixed pitted olives
2 (290g) jars roasted red peppers, drained and patted dry
1 large of bag mixed leaf salad, to serve (optional)
200 g of grated vegan mozzarella alternative, grated

Method

Step 1
Lightly oil a 23cm springform cake tin; line the base with baking paper.
Step 2
Heat 2 tbsp oil in a large frying pan over a medium-high heat. Add the onion, carrots and celery and fry for 10 mins, until just softening. Add the aubergine, oregano, chilli flakes and 1 tbsp oil and fry for 10 mins more.
Step 3
Tip in the dried pasta and tinned tomatoes. Drop the stock cube into one of the empty tins, carefully fill with boiling water, stir to dissolve, then add to the pan. Half-fill the second tin with boiling water, swirl to release any tomato remnants and add to the pan with the tomato purée and olives, then season. Bring to the boil and cook for 10 mins, stirring often, until thickened and rich.
Step 4
Meanwhile, open out the peppers with a sharp knife and use them to line the base and sides of the tin, placing the pointed ends towards the centre and making sure there are no gaps (trim any overlaps and use the offcuts to fill holes, if needed). Preheat the oven to 200°C/180°C fan/gas 6.
Step 5
Scatter a third of the vegan cheese over the peppers, then spoon over half of the saucy pasta; push it down gently. Follow with another layer of cheese, the remaining pasta, and a final layer of cheese. Bake for 20 mins.
Step 6
Cool the pasta pie for 5 mins to help it set, then run a knife around the edge of the tin and invert it onto a plate. Serve in wedges with a mixed leaf salad, if you like. Leftovers will keep, covered, in the fridge for 3 days.

Red Pepper Pasta Pie