Air Fryer Vegetarian Pasta Bake Recipe
If you want to feed everyone in a hurry and without much fuss, but want far more flavour and nourishment than a jar of sauce can offer, then this air fryer vegetarian pasta bake is for you.
Servings: 4 people
Equipment
Ingredients
- 250 g fusilli pasta twists
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot finely chopped
- 1 celery stalk grated or finely chopped
- 600 g chopped tomatoes
- 320 g fresh cherry tomatoes
- 1 tbsp tomato puree
- 10 g fresh basil chopped
- 10 g parsley chopped
- 250 g mozzarella grated/shredded
- 100 g cheddar grated/shredded
- Salt and black pepper to taste
Instructions
- Remove the grill tray from your air fryer and add the olive oil, onion, garlic, carrot and celery and a pinch of salt and pepper to the basket. Set the air fryer to 180C/355F and cook for 15 minutes.
- Add the chopped tomatoes, cherry tomatoes, tomato puree, fresh basil, half the fresh parsley, and 100ml of water, stir and cook for a further 20 minutes.
- Meanwhile, cook your pasta in plenty of boiling, salted water for 8 minutes, then drain.
- Add the pasta to the air fryer basket and stir.
- Top with the cheeses and set the air fryer to cook for a final 10 minutes.
- Scatter with the fresh parsley just before serving.
- Make sure to serve using a wooden, silicone or rounded plastic utensil so that you don’t scratch your air fryer coating.
Nutrition
Calories: 614kcal | Carbohydrates: 63g | Protein: 30g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 74mg | Sodium: 797mg | Potassium: 792mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4050IU | Vitamin C: 38mg | Calcium: 582mg | Iron: 4mg
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