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Veggie Pasta Bake

Very tasty and healthy recipe!

Recipe that serves 4

250 g pasta of your choice

Veggies:
2 tbsp olive oil
1 leek
2 carrots
100 g mushrooms
1 small broccoli head
1 small zucchini
1 onion
2 cloves of garlic

Smoked Bechamel Sauce:
2 tbsp olive oil
3 tbsp flour (gluten-free or spelt flour)
1 liter plant-based milk
1/2-1 tsp salt
1 pinch of pepper
1 pinch nutmeg grated
2-3 tbsp yeast flakes
1 bay leaf
100 g smoked tofu

1 package vegan grated cheese

Preparation
Cook the pasta al dente, according to instructions. Wash and dice the veggies, slice the leek thinly. Heat the olive oil in a pan. Sauté the onion and garlic until translucent. Add the rest of the vegetables and continue to sauté for 5-10 minutes. If you like, sauté the mushrooms with the onion in a separate pan. Put the pasta into a casserole dish. Top with the vegetables. Preheat the oven to 180°C on convection setting. Put the olive oil in a small pot and add the flour. On a low heat setting, stir until thickened. Add the milk in small increments. Stir well after each time. Season with the spices and bay leaf. Simmer for 5 minutes. Remove the bay leaf. Put mixture into a blender. Add tofu and blend into a creamy smooth sauce. Pour the sauce on the casserole and top with the cheese. Bake for 20 minutes until golden brown.

"Life is a
combination of
magic and pasta!"