• prep: 20 min
• cook: 30 min
• total: 50 min

servings:

This Tomato Pasta Bake with Garlicky Crumb topping is a budget friendly, hearty & delicious meal that the whole family will love!

• 500g pasta, fusilli or rigatoni both work well. (use gluten-free pasta to make gluten-free)
• 1-tablespoon olive oil (to make oil-free, just use a few drops of water instead)
• 1 large onion
• 3 fat cloves of garlic
• 1 large can crushed tomatoes (28fl oz/796mls) You can sub this for passata or blend up a can of diced tomatoes until smooth if that is all you have)
• 1/2 teaspoon chili flakes
• 2 teaspoons mixed Italian dried herbs (feel free to sub for any dried herbs you like)
• 1/4 cup nutritional yeast (adds depth of flavour to the sauce - DO NOT sub for any other type of yeast )
• 1-tablespoon balsamic vinegar
• 1-teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 medium cut slices of slightly stale bread | You can use a bit more if you have lots to use up, or you can use a bit less | Use gluten-free bread to keep the recipe gluten-free
• 2 tablespoons olive oil (optional but recommended)
• 2 cloves garlic
• 2 tablespoons nutritional yeast

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