Meera Sodha’s vegan recipe for baked pasta with sweet potato and miso | The New Vegan

With some minor prep, this simple summer lasagne almost makes itself – just layer it up and slide it into the oven

When June arrives, I want to be out of the kitchen as much as possible. That’s not to say I don’t cook, but I want to spend the least possible time in the kitchen, so I can make the most of the long evenings outside with my family and friends. All routes point towards dishes that require little to no prep, which to my mind means either salads or bung-it-in-the-oven dishes, such as this pasta bake. It takes 15 minutes to put together, and uses good, flavourful, pre-prepared ingredients such as miso, sun-dried tomato paste and passata. As a bonus, it feeds a crowd, too.

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