Creamy Pasta Bake

Creamy Pasta Bake

Ingredients:
500 g cooked and drained Fusilli
Olive oil
2 carrots, peeled and cubed
1 small-medium onion, cubed
3 cloves of garlic, minced
4 small tomatoes, cubed
1 zucchini, cubed
1 can, 400g, chopped tomatoes
1/2 can water
2 tbsp tomato paste
1 tsp dried thyme
1 tsp. dried rosemary
2 tsp. dried oregano
1/2 tsp. pepper
200ml soy/oat cream
Salt to taste
4 heaped tbsp. vegan butter
5 tbsp. flour
400ml oat milk
2 tbsp. nutritional yeast
A pinch of nutmeg

Directions:
- Heat a few tablespoons of olive oil in a pan over medium-high heat. Add the cubed carrots and fry them for about 4 minutes.
- Then, add the onion and cook everything for another minute before adding the cubed tomatoes and minced garlic
- After another minute of cooking add the cubed zucchini, can of chopped tomatoes, 1/2 can of water, 2 tbsp tomato paste, dried thyme, dried rosemary, dried oregano, pepper and 1 tsp. salt
- Cook the sauce for about 5 minutes, then add the soy/oat cream and cook everything for another 2 minutes
- Add the sauce to the cooked and drained fusilli and mix everything together. Season with more salt if needed
- Add the fusilli to a baking dish and slightly press them down
- Meanwhile, melt 4 tbsp. of vegan butter in a saucepan over medium-high heat. Add 5 tbsp. of flour and whisk everything together. Let it cook for half a minute, then whisk in 400ml of oat milk, 2 tbsp. Nutritional yeast, a pinch of nutmeg and 1/2 tsp. salt
- Bring the bechamel sauce to a boil while whisking
- Once the sauce is boiling, reduce heat to low and let it simmer for another minute
- Then, add the sauce on top of the fusilli until the pasta is covered evenly
- Bake it in the oven (200°C) until the top is nicely browned - for about 20-25 minutes
- Let it cool down for 10 minutes before serving and ENJOY!

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