As often as I can I like to have Meatless Monday in our home.
It’s actually kind of a relief for me on this day, because I don’t have to think about defrosting any meat, and I don’t have to BBQ. It’s less stress for me and I like that!
So today, I’m kickin’ off my week of
This great dish is one of my Meatless Monday go-to’s!
It’s easy to make, it tastes amazing, and the recipe is very forgiving.
You can add what ever you like to it, and use up what you might already have around the house.
I’ll have some tips on this after the main recipe!
Also, the BEST part about this dish? While it’s baking, it makes your home smell amazing!
(inspired by Chef at Home)
- This recipe is great pureed too! If you don’t like the chunkiness, just put the cooked mixture into a food processor and puree it before serving! Delish!
- Option: You can also add red pepper chunks to roast with the tomato mix. They add a really nice flavour!
- Option: This is a great recipe to sneak in extra nutrition! Try adding 1/2 cup pureed pumpkin, or yam, after the sauce has finished baking. I have had extra pumpkin puree around from all of my recent baking (my pumpkin spice loaf and pumpkin spice baked oatmeal), so I added the leftover unspiced pumpkin puree.
- Option: I love to add fresh goat cheese or parmesan cheese as a topping, to this pasta too! So so good!