Lemon Chilli Tray Bake Pasta

Lemon Chilli Tray Bake Pasta

This is a great way to use leeks. I was asked to combine protein with pasta in a veggie way and this is a nice recipe for that using the beans. To be honest, this is delicious without the pasta. It can be on the table relatively quickly and there’s a good kick from the chilli. I used a sheep’s ricotta which was SO good but any will do. You could add in some asparagus here too!

Looking for more pasta recipes? Check out my others here.

Vegetarian

Serves 2

Ingredients:

1 leek, chopped into 4cm chunks, sliced lengthways

2 long red chillis, sliced lengthways

5 garlic cloves, skins on

5 tbsp olive oil

2 tbsp capers

100g ricotta

160g cooked cannellini beans

Zest 1 lemon and juice 1/2

2 tbsp freshly chopped parsley

140g pasta (the smaller the variety, the better)

Salt and pepper

Add leek, chilli and garlic cloves into a baking tray. Add olive oil, salt and pepper and place under a hot grill for 15 mins. Remove garlic cloves and continue to cook for another 10 mins until everything is golden.

Put your pasta on to cook!

Squeeze garlic out of skins and chop up!

Set a large saucepan to a medium to high heat, add the roast veggies, garlic, capers, lemon zest , lemon juice, parsley, cannellini beans and pasta. Add 2 spoons pasta cooking water. Toss together for 1 min.

Divide between two plates and top with more seasoning, ricotta + olive oil. Eat straight away!

Watch me make the recipe here.