Gluten Free Vegetarian Pasta Bake


Gluten Free

Wholesome friendship

· Shared by

Gregory Pepper

My spur: story

I met the spur: team through their engagements, and commitment to address social challenges, either through their own work directly, or by enabling others to make a difference. The spur: team has been part of UNLEASH in all possible ways, and were recently one of the award-winning teams of our pre-acceleration program UNLEASH+, where Liv delivered one of the best pitches I've ever heard.

This recipe

I cooked if for my birthday a few weeks ago, which was the first time I had been able to invite a group of 10 friends to my apartment since I moved in last year.


· 1 red pepper, seeds removed, cut into bite-size chunks

· 1 yellow pepper, seeds removed, cut into bite-size chunks

· 1 aubergine, finely chopped1 courgette, finely chopped

· 1 red onion, sliced

· 3 tbsp olive oil

· 150g/5½oz cherry tomatoes, halved

· 400g tin chopped tomatoes

· 2 garlic cloves, crushed

· 3 tbsp roughly chopped basil

· 300g/10½oz gluten free pasta, such as gemelli or penne

· 150g/5½oz ball mozzarella, drained and finely chopped

· 2 tbsp pesto

· 2-3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative

· Salt and freshly ground black pepper

· Any nice herbs you have in your herb cupboard (fresh basil, mint, or origano are great)

· Lots of love


1 · Preheat the oven to 190C/170C Fan/Gas 5.

2 · Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil.

3 · Season with salt, pepper and any lovely herbs you have, cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.

4 · Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes.

5 · Meanwhile, cook the pasta in boiling salted water according to pack instructions.

6 · Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. If needed, you can add more tomato sauce and stir it in the baking dish.

7 · Drain the pasta and stir into the roasted vegetables.

8 · Stir through the mozzarella and pesto, top with Parmesan (lots of it, and also add some more cheeses you like) and return to the oven for another 15 minutes, until the cheese has melted and the top is golden.

Gregory Pepper

Recipe shared by

Gregory Pepper


Gregory Pepper is an entrepreneur, innovation strategist, and programme designer with over five years of experience creating innovation and sustainability programs for early-stage ventures, corporates, NGOs, and universities. Gregory is currently Program Lead at UNLEASH, where he conceptualizes, builds, and launches innovation programs for a global community of over 4,000 young talents passionate about achieving the Sustainable Development Goals (SDGs).

Recipe attributed to

A website I found somewhere, and lots of love

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