Garlic sourdough bread pasta bake

Serves 6


For the garlic bread;

  • 50g softened butter or vegan butter alternative
  • 1/4 tsp salt
  • A handful of chopped basil
  • 2 garlic cloves, crushed
  • 4 slices Bertinet Bakery White Sliced Sourdough

For the pasta;

  • 250g chickpea pasta, cooked according to pack instructions
  • 1 tbsp oil
  • 1/2 onion, chopped
  • 2 garlic cloves, crushed
  • 1 can mixed beans, drained and rinsed
  • 1 tsp oregano
  • 1 tsp chilli flakes (optional)
  • 1 vegetable stock pot
  • 1 tbsp tomato paste
  • 1 tbsp balsamic
  • 2 heaped tbsp red pesto
  • 500g passata
  • Mozzarella (dairy or vegan)
  • 6 sun-dried tomatoes, chopped
  • Fresh basil


  1. Preheat your oven to 200C/180C fan.
  2. Start off by making the garlic toast – mix the softened butter with the garlic, basil and salt in a bowl. Spread over 4 slices of Bertinet Bakery white sliced sourdough. Slice 2 into 6 slices.
  3. Heat the oil in large pan, then sautee the onions for 5 minutes on a medium heat.
  4. Add the garlic, beans, oregano, vegetable stock pot, tomato puree, pesto, balsamic vinegar and passata. Bring to a quick boil, then reduce the heat, cover and cook for 10-15 minutes.
  5. Fold in the cooked pasta, then transfer into a large baking dish. Top with the garlic bread pieces, mozzarella, chopped sun-dried tomatoes and fresh basil.
  6. Bake for 25 minutes. Enjoy!


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