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Creamy Tomato Pasta Bake

Full Recipe

Creamy Tomato Pasta Bake (serves 2)

339 cal - 18g carbs - 4g protein - 7g sugar - 3g fibre - 29g fat


- 2 packs Eat Water Penne

- 1 tbsp olive oil

- 1 tsp chopped garlic

- 300g cherry tomatoes

- 1/2 cup peas

- 150ml vegan cream

- Italian herbs (oregano, , thyme)

- Vegan cheese to top

➡️ Method:

1. In an oven safe deep pan add olive oil, once hot add garlic, cherry tomatoes and peas, after 10 minutes add the herbs

2. Turn the heat down and add, season to taste, cover and cook for around 10 minutes

3. Crush the tomatoes a bit so they release their juice, cover again and cook for another 5


4. Add the pasta and mix . Top with some vegan cheese then add to a preheated, cool at 180c for 10-15. Serve and enjoy.

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