Vegan Baked Pasta with White Sauce
Ingredients
Pasta sauce
- 1 red onion
- 4 garlic cloves
- 1 red pepper
- 2 tins (800g) chopped tomatoes
- 175ml/3/4 cup water
- 5 sun dried tomatoes, in oil
- 2 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- 1 tbsp mixed dried herbs
- Pinch chilli flakes
- 6 vegan sausages
White sauce
- 1.5 tbsp vegan butter
- 2 tbsp flour
- 175ml/3/4 cup unsweetened almond milk
- 1/2 tsp dijon mustard
- 50g vegan cheddar
Everything else
- 350g/12.5 oz penne pasta
- 25g/1/4 cup vegan cheddar, grated
- 25g/1/4 cup vegan mozzarella, grated
Preparation
Pre heat oven to 180C/350F
Chop the onion and place in a saucepan on medium heat with oil and leave to fry for a few minutes
Mince the garlic and finely chop the red pepper and add to the pan, then cook for 10 minutes until the onion and pepper are soft
Add the chopped tomatoes, water, finely chopped sun-dried tomatoes, tomato puree, balsamic vinegar, sugar, mixed herbs and pinch chilli flakes, then bring to a gentle simmer and leave to cook for 15-20 minutes, adding a little water if needed
In a separate pan, heat some oil, cut sausages into small chunks and fry until browned and crispy, then set aside
Make the white sauce by adding vegan butter to a small saucepan on low heat, once melted add the flour and mix until it forms a roux or paste
Add the milk and whisk continuously until smooth, then add the vegan cheddar and whisk again until melted and thickened
Cook pasta until al dente, drain and place in an oven proof dish
Taste and season the tomato sauce, pour it over the pasta with the cooked sausage and stir well
Pour the white sauce over the top so it is evenly distributed, sprinkle the vegan cheddar and mozzarella on top and place in the oven for 20-25 minutes
Serve and top with some fresh basil
