One of the easiest ways to prepare dinner on lazy weeknights is to cook pasta. Adding vegetables to this dish makes it a healthier and more attractive option. So, if you are a pasta lover, try our delicious recipe for pasta casserole with peas and baby spinach and enjoy.
Pasta Casserole With Peas and Baby Spinach
Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes
Ingredients
- 500 g pasta penne
- 250 g tofu, cubed
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 150 g frozen baby peas
- 100 g baby spinach leaves
- ½ cup tomato passata
- 2 tbsp extra virgin olive oil
- 1 tsp Himalayan salt
- ½ tsp homemade dry seasoning
- ½ tsp black pepper, freshly ground
- ½ cup Parmesan cheese, ground, to serve
- ½ cup parsley leaves, chopped, to serve
Directions
Step 1
Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.
Step 2
Cook the pasta in a pot of filtered salted water according to the package directions. Drain well, reserving ½ cup of the cooking liquid. Set aside.
Step 3
Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion is translucent and fragrant. Then, add the baby peas, tomato passata, pasta, and reserved liquid and cook for 5 minutes. Add the spinach and seasonings and cook for 2 minutes or until the spinach is wilted.
Step 4
Divide the pasta casserole among the serving bowls. Sprinkle with the Parmesan and parsley leaves and serve.
Serving Suggestions
- Serve with pickles
- Serve with grilled slices of Halloumi cheese
Tips
- Use pasta of your choice
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.