Creamy Vegan Pasta Bake

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