Arrabbiata Pasta Bake

• 500g macaroni pasta
• Chantal Organics Extra Virgin Olive Oil
• 2 cloves garlic, crushed
• 1 leek, sliced
• 330g mushrooms, sliced
• 3 Tbsp Chantal Organics Tomato Paste
• 1 jar (660g) Chantal Organics Arrabbiata Pasta Sauce
• 1 cup grated tasty cheese

Garnish

• Fresh basil leaves

1. Preheat the oven to 200°C fan bake.
2. Cook the pasta according to the packet instructions. Reserve 1 cup of pasta water and drain.
3. Heat a large casserole dish to medium high heat. Drizzle with extra virgin olive oil and sauté the garlic, leek and mushrooms for 5-10 minutes or until tender.
4. Season with salt and pepper. Stir through the tomato paste and Arrabiata sauce and bring to a simmer.
5. Once simmering, add the macaroni pasta and pasta water and mix until well combined.
6. Sprinkle over the tasty cheese and place in the oven to cook for 10-15 minutes or until golden brown.
7. Garnish with fresh basil leaves.

Make this pasta bake vegan with dairy free cheese and gluten free with your favourite gluten free pasta.

Chantal Organics