If, like me, tired days often have you craving a pasta bake, but you don’t have the energy to go to the shops, this recipe is for you. It uses almonds to create a creamy pasta sauce without needing any actual cream. The only dairy comes from the mozzarella on top, but you could swap it out for any cheese you have in the fridge.
Serves 2
1 onion
½ tsp chilli flakes
400g chopped tomatoes
40g flaked almonds or blanched almonds
2 large jarred roasted peppers
1 tsp sweet smoked paprika
200g conchiglie
120g mozzarella, or any other cheese
Handful of fresh basil leaves (optional)
Peel and finely dice your onion.
Heat a saute pan over a medium heat with 2 tbsp olive oil. Tip in your onion, and cook for 15-20 minutes until softened and just starting to caramelise.
Add the chilli flakes and chopped tomatoes, then simmer for 15 minutes.
Heat your oven to 200°C fan.
Toast your almonds in a dry frying pan for 2 minutes until golden.
Pour the tomato mixture into a blender, along with your flaked almonds, jarred pepper and smoked paprika. Drizzle in 4 tbsp olive oil and 2 tbsp water, then whizz up to a smooth sauce.
Cook your pasta until al dente in salted water.
Pour your sauce back into the pan to warm, then lift your cooked pasta straight into the sauce with a slotted spoon. Add a little pasta water to bring it together as a smooth sauce, then season to taste with salt and pepper.
Pour your pasta into a baking dish, then top with basil leaves and tear your mozzarella over the top.
Bake for 20 minutes until bubbly, then serve.