Baked chickpea pasta with tofu ragù

Ingredients

For 1 serving

• Chickpea pasta60 g
• Tofu160 g
• Tomato passata200 g
• Carrots40 g
• Onion30 g
• Basil4 g
• Almonds8 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: nuts, soy,

Method

1. Bring a pot of water to the boil for the pasta. Meanwhile peel the carrot and onion and chop them finely; drain and pat dry the tofu and crumble it or chop it with a knife like mince.
2. Heat the oil in a pan over medium heat and fry the carrots, onion and tofu for 6 minutes, stirring, until the onion is soft and the tofu lightly golden.
3. Add the tomato passata, season with salt and pepper and simmer over low heat for 15 minutes, until the ragù has thickened. Meanwhile turn the oven on to 200 °C (fan).
4. Salt the water and cook the chickpea pasta for half the time on the packet (it will finish in the oven); drain and mix it into the ragù with the torn basil.
5. Pour everything into a small baking dish and sprinkle with the finely chopped almonds.
6. Bake at 200 °C for 15 minutes, until the top is golden and the sauce bubbles at the edges; leave to rest for 5 minutes before serving.