Mince Pasta Bake

  • Curry, Dinner
  • Beginner
This Top Chow Mince Pasta Bake is the ultimate plant-based comfort bake. Layers of pasta tossed in a creamy mushroom and pepper sauce and our Pea Protein Mince spiced with tandoori, masala and fresh dhania. All topped with mash and plant based cheese. Baked until golden and bubbling, it's the kind of dish that brings the whole family to the table.

Serves: 6–8

Prep Time: 30 minutes

Cooking Time: 50 minutes

Ingredients

Mash

  • 7 large potatoes
  • ½ cup plant-based milk
  • Salt, to taste
  • Coarse black pepper, to taste

Pasta

  • 500g pasta (macaroni or similar)
  • 1 Tbsp oil
  • Salt, to taste

Mince

  • 1 box Fry’s Pea Protein Mince
  • 2 Tbsp oil
  • 2 Tbsp plant butter or margarine
  • 2 onions, finely chopped
  • 1 cinnamon stick
  • 2 tsp crushed ginger and garlic
  • 1 bay leaf, cut into small pieces
  • 1 tsp hot and spicy chilli powder
  • 1 tsp seafood and veg masala
  • 1 tsp 3-spice mix masala
  • 1 tsp tandoori spice
  • ¼ tsp turmeric
  • 1 large tomato, grated
  • 1 vegetable stock pot (or 2 tsp stock powder)
  • Salt, to taste
  • Fresh dhania (coriander), chopped

Mushroom Sauce

  • 1 Tbsp oil
  • 1 Tbsp plant butter
  • 2 medium white onions, chopped
  • 2 punnets button mushrooms, chopped
  • 3 peppers (red, yellow and green), chopped
  • 2 green chillies, finely chopped
  • 1 tsp paprika
  • 1 tsp barbecue spice
  • 1 tsp garlic and herb spice
  • 1 tsp dried mixed herbs
  • 1 tsp ginger and garlic spice
  • Salt, to taste
  • 200g tin tomato and onion mix
  • 1 cup coconut cream (or fresh cream)
  • 2 Tbsp cornflour
  • 1 cup plant-based milk (if needed)

To Assemble

  • 1 cup grated vegan cheese
  • Dried origanum
  • Dried parsley
  • Dried thyme

Method

  1. Preheat the oven to 180°C.
  2. Cook the pasta in salted boiling water with the oil until al dente. Drain and set aside.
  3. Boil the potatoes in well-salted water until tender. Drain, then mash with the plant-based milk. Season with salt and coarse black pepper, adding a little more milk if needed to achieve a smooth consistency.
  4. For the mince, heat the oil and plant butter in a heavy-based pan over medium heat. Add the onions, cinnamon stick, crushed ginger and garlic, and bay leaf. Cook until the onions are golden.
  5. Add the chilli powder, seafood and veg masala, 3-spice mix masala, tandoori spice and turmeric. Stir well to toast the spices.
  6. Add the grated tomato and cook for 5–6 minutes.
  7. Stir in the Fry’s Pea Protein Mince and vegetable stock. Add a splash of water to create a light gravy, season with salt and simmer for 15 minutes. Finish with the chopped fresh dhania.
  8. For the mushroom sauce, heat the oil and plant butter in another pan. Fry the onions until softened, then add the mushrooms, peppers and green chillies.
  9. Stir in the paprika, barbecue spice, garlic and herb spice, dried mixed herbs, ginger and garlic spice and salt. Cook for about 1 minute.
  10. Add the tomato and onion mix and simmer for 5 minutes.
  11. Pour in the coconut cream and cook for 2–3 minutes. Stir in the cornflour to thicken the sauce, adding a little plant-based milk if the sauce becomes too thick.
  12. Combine the cooked pasta with the mushroom sauce and spread into a greased casserole dish.
  13. Spoon the Fry’s Pea Protein Mince evenly over the pasta layer.
  14. Spread the mashed potatoes over the mince, then top with the grated vegan cheese.
  15. Sprinkle with the dried origanum, thyme and parsley.
  16. Bake for 15 minutes, or until the cheese has melted and the top is golden. Serve immediately.

What is Fry’s Pea Protein Mince?

Fry’s Pea Protein Mince is a plant-based mince made from pea protein. It has a meaty texture that works well in curries, pasta sauces and baked casseroles like this Top Chow recipe.

Can I make a plant-based pasta bake?

Yes, swap meat for Fry’s Pea Protein Mince, use plant butter, coconut cream and vegan cheese, and you have a fully plant-based pasta bake.

OTHER RECIPES YOU MIGHT ENJOY

Roasted Butternut 7 Colours Salad

Falafel Pita with Tahini & Turmeric Dressing

Crisp Split Pea Carrot Salad with Cucumber & Mint Yoghurt Dip

Tamarind Curry

Strips in Date and Pumpkin Chutney

Spicy Masala Dosa with Mint & Coconut Chutney