Layered tofu pasta bake

• rapeseed oil↗3 tbsp tbsp
• celery↗150g g

  finely chopped

• carrots↗320g g

  finely chopped

• garlic cloves↗3

  chopped

• thyme leaves↗2 tsp tsp
• smoked paprika↗1 tbsp tbsp
• can chopped tomatoes400g g
• tomato purée↗2 tbsp tbsp
• hot vegetable stock↗800ml ml

  made with 2 tsp vegetable bouillon powder

• wholemeal penne↗250g g
• basil↗30g g

  chopped, plus a handful of small leaves

• frozen spinach↗500g g
• x 250g packs silken tofu2
• lemon, juiced↗1
• nutritional yeast flakes↗4 tbsp tbsp
• pitted green olives↗12

  halved

Step-by-step instructions

1. 1

   Heat the oil in a large pan over a medium heat and fry the celery and carrots for 10 mins, stirring frequently until golden. Stir in the garlic, thyme and paprika, stir well, then tip in the tomatoes, tomato purée and stock, and bring to the boil. Tip in the penne, return to the boil, then reduce the heat and cook for 12 mins until the penne is tender. Stir in the chopped basil.

2. 2

   Tip the spinach into a heatproof bowl and microwave for 5 mins on high until defrosted. Meanwhile, mash the tofu with the lemon juice and nutritional yeast. Heat the oven to 200C/180C fan/gas 6.

3. 3

   Squeeze as much liquid as you can from the defrosted spinach, then arrange in the base of a large, shallow ovenproof dish. Spoon half the pasta mixture on top, then cover with the tofu mixture, followed by the rest of the pasta. Bake for 15-20 mins until bubbling at the edges, then scatter over the olives and remaining basil leaves. Serve half the pasta bake between two people. Cool and chill the rest to eat another day. To serve, reheat on plates in the microwave until piping hot. Will keep chilled for up to four days.Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.