The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
200g wholewheat pasta (Wheat)(Whole Durum Wheat Flour (100%))
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 handful of fresh basil
-
30g yellow pea crumb(yellow pea whole grain flour (100%))
-
400g passata(tomatoes, salt, citric acid)
- 2 garlic clove
- 2 pepper
- 125g mozzarella (Milk)
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 onion
- 240g Tenderstem broccoli
Allergens
Contains:
Wheat, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 509Kcal |
| 473kJ | 2131kJ | |
| Fat | 3.0g | 14g |
| of which saturates | 1.1g | 5.0g |
| Carbohydrates | 16g | 71g |
| of which sugars | 3.6g | 16g |
| Protein | 5.2g | 23g |
| Salt | 0.23g | 1.0g |
| Fibre | 2.9g | 13g |
1/3 daily fibre
5 plants
Low sat fat
Family-friendly
Sundried Tomato Pasta Bake with Wholewheat Penne, Mozzarella & Garlic Crumb
This pasta bake will go down a treat with the whole family! Wholewheat penne joins a creamy sundried tomato sauce and gooey mozzarella, plus pepper and broccoli for your veg. For little foodies, feel free to serve the pepper as crunchy crudités on the side. Sprinkle a garlic crumb on top, then bake until golden. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a large baking tray with baking paper
- Bring a large saucepan with salted water to the boil
- Pull out at large oven-safe pan, a sieve & a measuring jug
Do the prep & start the sauce
- Dice the peppers into 1cm chunks (make it kid friendly: leave the peppers raw and serve as crunchy crudités on the side)
- Finely dice the onions. Trim and halve the broccoli. Finely chop or crush the garlic
- Heat the large oven-safe pan with 1 tsp oil on medium-high heat. Once hot, add the onion and peppers. Cook for 3-4 mins, until softened
Build the flavour
- Add the sundried tomato paste and half the garlic to the onion pan. Cook for 1 min, then add the passata and 100ml water. Bring to a boil and simmer for 5 mins, until thickened
- Meanwhile, add one and a half packs of penne to the saucepan and simmer for 9-10 mins, until cooked, then drain
- Add the broccoli to the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper (if you prefer to boil, add the broccoli to the pasta saucepan in the final 4 mins of cooking)
Oven time
- Roughly chop the basil
- Once ready, stir the pasta into the sauce, along with the nutritional yeast and half the basil. Add a splash of water if it's too dry
- Tear the mozzarella over the pasta, then sprinkle over the pea crumb and remaining garlic and drizzle with 1 tsp oil
- Bake the pasta and veg tray for 10 mins, until the mozzarella is bubbling and the broccoli is tender
Plate up
- Serve the pasta bake into bowls, with the broccoli alongside. Sprinkle with the remaining basil
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