Vegetable & Pasta Bake
Author: Deb
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
- SAUCE:
- 1 ¼ cups water
- 1 cup soymilk
- 2 tablespoons nutritional yeast
- 3 tablespoons cornstarch or potato starch
- 2 tablespoon lemon juice
- 1 tsp salt
- ½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp turmeric
- 2 tablespoons tahini
- 1 tablespoon miso
- 1 small jarred roasted red capsicum
- 1 tsp maple syrup
- VEGETABLES & PASTA
- 250g broccoli florets
- 250g cauliflower florets
- ½ cup frozen peas
- ½ cup frozen sweetcorn
- 1 large red onion
- 275g wholewheat pasta e.g. fusilli / penne etc
- TOPPING
- 2 cups fresh wholemeal breadcrumbs
- 8-12 walnut halves - depending on size
- 2 tablespoons nutritional yeast
- 1 teaspoon oregano
- Blended all together thoroughly in a food processor.
- Put a very large pot of water on to boil for the pasta. You will be combining everything in the pot later so make sure it's big enough.
- Put all the sauce ingredients into a blender, (or a jug and use a stick blender) and blend on high for 10 seconds or until completely smooth.
- Pour into a saucepan and heat gently, stirring frequently with a whisk until the sauce is thick and smooth. Remove from the heat.
- Add the pasta to the water if it's boiling.
- Prepare your vegetables and add to the water for the last 5 minutes of cooking time.
- Make your breadcrumb topping.
- Once the pasta and vegetables are cooked, drain, return to the pan and pour over the sauce. Mix thoroughly.
- Pour into a large lasagne dish, top with your breadcrumb mixture.
- Place in the oven at 180 for 30 minutes or until top crisp and sauce is bubbling.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/05/30/vegetable-pasta-bake/
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