Gochujang Pasta Bake

Ingredients

• cherry tomatoes600 g
• garlic cloves6 ea
• gochujang paste55 g
• olive oil45 ml
• rigatoni400 g
• silken tofu150 g
• spring onions — finely sliced30 g
• black sesame seeds10 g
• canned chickpeas — drained400 g
• nutritional yeast5 g

Method

1. Roast the sauce Preheat the oven to 210°C. Tip the cherry tomatoes and garlic cloves into the baking dish. Mix the gochujang and olive oil together in a small bowl, then pour over the tomatoes. Stir to combine until the tomatoes are fully coated. Roast for 20-25 minutes until the tomatoes are blistered and jammy and the garlic is completely soft.
2. Make the chickpea topping Add chickpeas, nutritional yeast and a pinch of salt to a food processor. Pulse until you’ve got coarse, breadcrumb-like crumbs. Spread the mixture evenly over a baking tray and drizzle with olive oil. Bake for 20-25 mins, stirring halfway, until crispy and golden.
3. Cook the pasta Simmer the rigatoni in a large pan of heavily salted boiling water according to packet instructions
4. Make the sauce Break the silken tofu into pieces, then add to the baking dish. Use a stick blender directly in the tray to blitz everything until completely smooth. Taste and season with salt and black pepper
5. Bring it together Add the drained pasta directly to the dish. Toss well to coat. Grill for 10 minutes until slightly charred
6. Serve Scatter over the spring onions and sesame seeds