Pasta Bake with Eggplant and Zucchini – Vegan + Gluten-free

Ingredients

80 g Sauce Mix for “Chicken Breast” in “Creamy-Cheese” Sauce
1 eggplant – diced
1 zucchini – diced
1 red capsicum - diced
2 cloves of garlic – crushed
Coconut oil
400ml coconut milk
200ml water
20g fresh lemon juice
5g salt
200g cheese – vegan substitute
Packet of pasta – preferred
Salad Mix

Method

Step 1
Cook the pasta according to packet instructions. Drain.

Step 2
Preheat the oven to 200C.

Step 3
Heat the coconut oil in a large frying pan over medium heat and add the garlic, eggplant,
zucchini and cook until soft.

Step 4
Add the capsicum to the pan and cook until soft.

Step 5
Meanwhile, in a large bowl combine the coconut milk, water, lemon juice, Sauce Mix for
“Chicken Breast” in “Creamy-Cheese” Sauce, and salt.

Step 6
Pour the sauce mixture over the pan and bring it up to boil.
If its too thick, add more water or coconut milk.

Step 7
In an oven proof dish combine the cooked pasta and vegetable mixture and add the
shredded cheese on top.

Step 8
Bake for 15 minutes or until golden brown.

Step 9
Serve with your favourite salad mix.

YUM ~ ENJOY!