Cook Time:
40 minutes
Easy, delicious and nutritious vegetarian pasta.
You can always make your own homemade Napolitana sauce but I prefer to buy mine in bulk from our local Italian shop. It saves time, plus it’s delicious. If you can’t get hold of Burrata you can just use mozzarella balls, Paremsan or any other melting cheese you prefer.
Servings:
4 servings
Ingredients
Method
Preheat the oven to 180°C.
Bring the Napolitana sauce to a boil in a medium size pot. Once boiling point is reached, add tomatoes, peas and herbs. Simmer for about 10 minutes then stir in nutritional yeast.
While sauce is simmering, cook pasta as directed on packet (in salted boiling water with olive oil) until al Dente.
Once pasta is done, stir pasta into the sauce and mix well. Taste and season with salt and black pepper.
Transfer to an ovenproof dish and place burrata in the middle. Pour over extra olive oil and cover with foil.
Bake in the oven for about 20 minutes until burrata is soft and lightly starts to melt. Cut through the burrata until the creamy inside starts to flow over pasta. Mix burrata into the pasta and serve. Sprinkle with roasted almonds and seeds.