Vegan Spicy Sausage Penne Bake

Name: Vegan Spicy Sausage Penne Bake with Pizza Tomatoes
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Penne; 1 Pieces of White onion; 2 Pieces of Garlic cloves; 1 Tbsp of Olive oil; 1 Tsp of Salt; 50 Grams of Tomato paste; 5 Grams of Brown sugar; 400 Grams of Chopped tomatoes; 100 ML of Water; 1 Pieces of Vegetable stock cube; 1 Pieces of Tomatoes; 1 Tsp of Black pepper; 50 Grams of Vegan mozzarella; 2 Grams of Dried oregano; 2 Tbsp of Olive oil

with Pizza Tomatoes

Enjoy this variation of the theme 'pasta and tomatoes'!

Cals 633 · Prot 26 · Carbs 115 · Fat 8

Vegan

30 min

Enjoy this variation of the theme 'pasta and tomatoes'!

Cals 633 · Prot 26 · Carbs 115 · Fat 8

Vegan

Ingredients

Penne 10*11*

250 Grams

White onion

1 Piece

Garlic cloves

2 Pieces

Olive oil

1 Tbsp

Salt

0.5 Tsp

Tomato paste

50 Grams

Brown sugar

5 Grams

Chopped tomatoes

400 Grams

Water

100 ML

Vegetable stock cube 15*

1 Piece

Tomatoes

1 Piece

Black pepper

0.5 Tsp

Vegan mozzarella

50 Grams

Dried oregano

2 Grams

Olive oil

2 Tbsp

Allergens

*10 Wheat, *11 Gluten, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2673 / 633
Fats (g)	8.4
of which saturated (g)	6.2
Carbohydrates (g)	115
of which sugars (g)	21.9
Fibers (g)	9
Proteins (g)	25.8
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil penne

Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Once boiling, add the penne pasta and cook for 10 min or until 'al dente' (see pro tip). Drain.

2 Start sauce

Meanwhile, peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of olive oil. Fry the onion with a pinch of salt for 5 min. Add the garlic, tomato paste and sugar, and fry for 2 min further. Add the chopped tomatoes, measured water and stock cube. Bring to a simmer and reduce the heat to low. Simmer, uncovered, for 10 min.

3 Slice

Using sharp scissors, snip the chorizo out of its plastic skins. Slice the vegan chorizo (see pro tip) and tomatoes.

4 Bake

Toss the drained pasta in the tomato sauce. Add the chorizo and black pepper. Mix well. Transfer the lot to a baking dish. Sprinkle with the mozzarella. Arrange the tomatoes over the top and sprinkle with the oregano. Drizzle generously with olive oil. Bake for 20-25 min or until browned on top.