The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pea & herb pasta bake
This easy pea-sy pasta is perfect for busy weeknights. Roasted onions, fennel and leeks kick things off, then stock, miso, garlic, vinegar and chilli flakes bring the flavour party. Add your pasta, sit back and relax while it all bubbles away. Finish with an inspired pairing of peas and basil, and you’re done!
Plants 5
SWK: Source of protein
SWK: High fibre
one pot
Serving size
Ingredients
- 1 onion
- 1 fennel
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 1 leek
- 1 handful of fresh basil
- 150g peas
- 0.5 tsp chilli flakes (use half)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 485
Protein: 21g
Carbs: 86g
Fat: 5.0g
Ingredients
- 2 onion
- 2 fennel
- 2 leek
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- ½ tsp chilli flakes
- 400g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 2 x of fresh basil
- 300g peas
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
Nutritional Information
Calories: 477
Protein: 21g
Carbs: 85g
Fat: 4.5g
Pea & herb pasta bake
This easy pea-sy pasta is perfect for busy weeknights. Roasted onions, fennel and leeks kick things off, then stock, miso, garlic, vinegar and chilli flakes bring the flavour party. Add your pasta, sit back and relax while it all bubbles away. Finish with an inspired pairing of peas and basil, and you’re done!
Cook time:
55 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Wheat, Celery, Soya
Cooking Instructions
Get prepping
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Peel the onions and cut each into 8 wedges. Trim the fennel bulbs and thinly slice. Trim the leeks and halve lengthways, then thinly slice into half-moons.
Roast away!
- Put the prepared veg into a large, deep baking dish. Spritz with cooking spray and roast for 20 mins, until softened and golden brown.
Turn up the flavour
- Meanwhile, dissolve the stock cube in 650ml boiled water (1100ml for 4 portions), then stir in the miso paste, garlic paste, vinegar and a pinch of chilli flakes (to taste).
Cook your pasta
- Once the veg is done, add the pasta to the baking dish, pour over the stock mixture and stir well. Cover with foil and bake for another 18-20 mins, until the pasta is soft and the liquid just coats the veg.
Finish & serve
- Thinly slice half the basil leaves.
- Stir the peas and sliced basil into the pasta and warm them through for 2 mins.
- To serve, top with the remaining basil leaves.