Wholewheat Tagliatelle Bake with Smoked Vegan Cheese

Ingredients

For the main dish

• 300g courgettes sliced
• 1 red pepper deseeded and cut into thick slices
• 1 yellow pepper deseeded and cut into thick slices
• 1 medium red onion peeled and cut into 8 wedges
• 1 tbsp olive oil
• 2 x 400g can haricot beans rinsed and drained
• 500ml passata
• 2 cloves garlic crushed
• 2 tsp dried mixed herbs
• 200g wholewheat tagliatelle
• 40g fresh wholemeal breadcrumbs
• 80g smoked vegan cheese grated
• 60g walnuts roughly chopped

To serve

• 200g mixed salad leaves

Method

1. Place the courgettes, peppers and onion wedges into a large bowl and drizzle over the oil. Toss together until the vegetables are lightly coated in oil.
2. Heat a griddle pan and chargrill the vegetables until they are softened and have chargrill lines. This will need to be done in batches.
3. Place half of the haricot beans into a bowl and mash until smooth with a potato masher.
4. Pour the passata into a saucepan with the crushed and whole haricot beans, garlic and mixed herbs. Gently heat the sauce and simmer with a lid on for 10 minutes.
5. Cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the pan to loosen the tomato sauce if it looks a little thick.
6. Drain the pasta and stir into sauce along with the chargrilled vegetables. Transfer to an ovenproof dish.
7. Preheat a grill to medium. In a small bowl mix together the breadcrumbs, grated cheese and walnuts and sprinkle the crumble over the pasta. Place under the grill for 4-5 minutes until the crumble is golden and the sauce is bubbling.
8. Serve in bowls with mixed salad leaves.