EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Hi everyone!
And who says vegan baked pasta is less tasty than the classic one? Try this recipe, suitable for all seasons, for a delicious but also healthy lunch.
A tip: use seasonal vegetables depending on the period in which you prepare this pasta!
Let’s start:
BAKED VEG PASTA WITH VEGETABLES
Ingredients for 4 people: 300 g penne (short kind is the best) – 0.5 l vegan béchamel sauce – 1 carrot – 1 zucchini – 1 bell pepper – 1 potato – 1 broccoli – salt and pepper q.b. – extra virgin olive oil – a few tablespoons of breadcrumbs
Preparation:
Cook the pasta in plenty of salted water for the time indicated on the package. Add in the pasta pot also peeled potatoes cut into half a centimeter slices.
Meanwhile, dedicate yourself to the preparation of the vegetables. Peel the carrot and remove the ends. Remove the ends of the zucchini too. With a large kitchen knife cut all the vegetables into half a centimeter cubes. Wash the peppers, remove the stalk, seeds and white filaments inside and cut it like other vegetables. Take away the tops of the broccoli with a small knife.
Heat 3 tablespoons of oil in a large pan and add the vegetables. Cook, stirring occasionally for 15 minutes, then season to taste with salt and pepper. If they dry too much in cooking you can add a few tablespoons of water.
When the pasta is ready, drain and pass under the jet of cold water, so as to remove excess starch and stop cooking. Transfer it in a rather large bowl and season with vegetables and béchamel sauce.
Stir well and transfer into a pan suitable for baking in the oven. Sprinkle with breadcrumbs and cook at 200 º C for 20 minutes or until a crust is formed.
Serve baked pasta steaming hot!
On the market there are many possibilities of vegan bechamel sauces, but if you want to make it at home here is the vegan béchamel recipe: besciamella vegana
Enjoy your meal!
original recipe:
