Chilli California Walnut Pasta Bake

Course lunch, Main Course
Cuisine American, Mexican
Keyword chilli, pasta, plant-based, walnut mince
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 749kcal


  • 100 g California Walnuts plus 25g
  • 300 g mushrooms
  • 1 tbsp oil
  • 2 cloves garlic crushed
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 400 g can chopped tomatoes
  • 2 tbsp tomato puree
  • 400 g can red kidney beans drained and rinsed
  • 400 g can black beans drained and rinsed
  • 2 tbsp chopped coriander
  • 250 g pasta shapes
  • 50 g vegan hard cheese finely grated
  • 6 tbsp fresh breadcrumbs


  • Preheat the oven to 200oC, gas mark 6.
  • Place 100g walnuts in a food processor and mix to give a coarse crumb. Repeat with the mushrooms and mix into the walnuts.
  • Heat the oil in a large saucepan and fry the walnut mixture and garlic for 5 minutes. Add the spices and cook for 1 minute.
  • Stir in the tomatoes, tomato puree and both beans and cook gently for 10 minutes, stirring occasionally. Season and stir in the coriander.
  • Meanwhile, cook the pasta shapes in boiling water for 11-12 minutes, drain and stir in the chilli mince, transfer to a baking dish. In a small bowl, mix together the cheese, breadcrumbs and remaining 25g chopped walnuts and sprinkle over the dish.
  • Bake for 15-20 minutes until golden.


Serving: 406g | Calories: 749kcal | Carbohydrates: 78g | Protein: 30g | Fat: 32g | Saturated Fat: 3.1g | Fibre: 19g | Sugar: 12g


0.95g salt per serving
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