Vegan Cheesy Tomato Basil Pasta Bake
Ingredients
- 2 tbsp olive oil⠀
- 2 cloves of garlic, thinly sliced⠀
- 1 tbsp chopped sun dried tomatoes⠀
- 3 tbsp flour all-purpose or gluten-free⠀
- 1 cup non-dairy milk such as unsweetened almond⠀
- 1 cup vegan shredded cheese⠀
- 1/2 tsp black pepper⠀
- 1/4 tsp salt⠀
- 1/4 tsp ground nutmeg⠀
- pinch of red pepper flakes⠀
- 4 cups cooked pasta of choice (8 oz. dry)⠀
- 1 cup roughly chopped fresh basil⠀
- 2 tbsp chopped sun dried tomatoes⠀
- 1/2 cup vegan shredded cheese⠀
Preparation
In a small saucepan, heat 2 tbsp oil until shimmering over medium heat
Add garlic, sun dried tomatoes, and a pinch of salt
Cook for 1-2 min
Until garlic is light golden brown
Whisk in the flour until a thick paste is achieved
Cook flour for an additional minute to get rid of raw flour taste
Slowly whisk in milk until thoroughly combined
Cook for 4-5 min
Until thickened then stir in the vegan shredded cheese
Cook until cheese is completely melted and sauce has reached desired consistency (about another minute)
Stir in salt, pepper, nutmeg, and red pepper flakes
Season more if needed
Cook and drain pasta according to pkg directions
Add back to the pot
Pour cheese sauce over the pasta and stir to combine
Stir in the fresh basil and additional sun dried tomatoes
Add pasta to a 8×8 baking dish
Sprinkle on more shredded cheese
Broil on high for 3-4 min
Until cheese is melted and top is slightly crispy
Serve pasta with a sprinkle of red pepper flakes, more fresh basil, and freshly ground black pepper
Enjoy