Creamy Vegan Pasta Cake
Ingredients
- 500g cooked and drained whole wheat Fusilli
- 1 Tablespoon first cold pressed extra virgin 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 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons dried oregano
- 1/2 teaspoon pepper
- 200ml soy or oat cream
- A pinch of sea salt to taste
- 4 tablespoons vegan butter
- 5 tablespoons flour
- 400ml oat milk
- 2 tablespoons nutritional yeast
- A pinch of nutmeg
Preparation
Heat a tablespoon of first cold pressed extra virgin olive oil in a pan over medium-high heat.
Add the cubed carrots and fry them for about 4 minutes.
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 tablespoons tomato paste, dried thyme, dried rosemary, dried oregano, pepper and 1 teaspoon salt.
Cook the sauce for about 5 minutes, then add the soy or 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 sea salt if needed.
Add the fusilli to a baking dish and slightly press them down.
Meanwhile, melt 4 tablespoons of vegan butter in a saucepan over medium-high heat.
Add 5 tablespoons of flour and whisk everything together.
Let it cook for half a minute, then whisk in 400ml of oat milk, 2 tablespoons nutritional yeast, a pinch of nutmeg and 1/2 teaspoon 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.
Add the sauce on top of the fusilli until the pasta is covered evenly.
Bake it in the oven at 200°C until the top is nicely browned for about 20-25 minutes.
Let it cool down for 10 minutes before serving.