PESTO PASTA BAKE
150g rigatoni (or other tube-shaped pasta)
1 onion, chopped
160g marinated tofu
4-5tbsp vegetarian pesto
4-5tbsp crème fraiche
1 ball mozzarella
1tbsp olive oil
Cook the pasta in a pan of salted water.
Meanwhile, heat oil and start to fry the onion. When almost done, add the tofu and cook for a few minutes more.
When the pasta is ready, drain and return it to the same saucepan.
Mix in the tofu and onion.
Add the pesto and crème fraiche.
Stir well so that all the pasta is coated.
Transfer to an ovenproof dish.
Cut the mozzarella into slices and place them over the top.
Cover with foil. (You can now leave it until you are ready to cook.)
When ready, place in oven with the foil on and cook at Gas 7/ 220°C/ 425°F for about 15 minutes.
Then remove foil and cook for a further 10-12 minutes until cheese bubbles.
Serve with a salad or some garlic bread.
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