Baked Creamed Pasta
After tasting this my wife asked if she could remarry me, so maybe it could be a good recipe for reviving love and not only taste buds.
This is basically pasta with lots of veggies in an oat cream sauce baked with melted vegan cheese on top. The top will harden but don't expect it all to stick together. I would say it's an healthy version of Mac n Cheese as some part in the sauce give it a very cheesy feel and flavor. As it is the healthy version I used wholegrain pasta. Please pay attention you don't over cook it! Better even to take it out when it is slightly hard as it will cook more in the oven and nobody(at least mostbody) don't like too soft pasta.
Let's get to work:
500 gram pasta
1 bell pepper
250 gram champignon
1 big sweet potato (about 600 gram)
1 package(5 units) vegan marguez
500 ml vegan cream(I used Oatly)
3 tbsp nutrional yeast
1 tsp dijon mustard
3/4 tsp smoked paprika
1 tsp old bay spice
1 tsp pepper
dash of cumin
Salt optional(old bay is celery salt with paprika and spices)
some olive oil(recommended)
Start by heating a big pot on medium heat with oil(I used coconut oil).
Add the onion and bell pepper diced and start dicing the mushrooms while they cook. In the mean time cook the pasta al dente and place on the side (after it dries you can mix the pasta with olive oil for taste and to prevent it from sticking).
Add the mushrooms and dice the sweet potato, carrort, zucchini and Marguez and add them as well.
Now let it cook for about 15 minutes until the sweet potato begin to soften,
Add the cream, nutrional yeast, mustard and spices.
When the sweet potato is soft, about 20 minutes, add the pasta and mix it all well together. Preheat the oven to 220 Deg.
Place the pasta in an oven tray covered with perchament paper. Cover well with vegan cheese, add some more Old Bay spice on top and bake for 20 minutes.
**For Berliners I bought both vegan marguez and vegan cheese in the BioCompany and they were both really good.