Creamy Vegan Pasta Bake

Pasta please! We thought we’d let the lovely Natasa from @nutritionalnatasa intro this dreamy dish that she’s whipped up.

‘Who doesn’t love coming back home from a long day to a freshly cooked pasta bake, with that perfectly crunch at the top and a creamy, hearty interior? Well, this recipe’s not only just that, but it’s a great one to make in a batch that will last you for the rest of the week. ‘

Grab your bag of Mr Organic Penne Rigate and lets get cooking!

50 mins

6 people

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INGREDIENTS

500g of Mr Organic Penne Rigate

1 vegetable stock pot

2 tbsp all purpose flour

1/4 cup nutritional yeast

1 tsp dijon mustard

250ml oat milk (depending on how thick/creamy you like your pasta)

300g of frozen country veg (peas, carrots sweetcorn, broccoli, cauliflower)

300g diced mushrooms

1 bell pepper

1/4 cup Brazil nuts

3 heaped tbsp flax seeds

1 tsp garlic powder

METHOD

1. Heat up the pasta in a pan for 10 mins until its just under done and then drain immediately. Whilst your pasta is cooking, turn on your oven on 180c for when you’re ready to place your pasta bake into it.

2. Add your 3 vegan sausages into the oven until nearly cooked, once ready, add them to your finished sauce.

3. Start making your sauce by adding your vegetable stock and a splash of oat milk to the base of a pan and wait for it to heat up and melt, then add your flour and quickly stir it in until it forms a thick and smooth consistency. Then add in your sliced mushrooms and let it simmer for around 5 mins. Once your mushrooms have cooked, add in the rest of the ingredients, leaving the mustard and nutritional yeast until last…

4. For the breadcrumbs, combine all the ingredients together in a food processor and blend until combined, but not for too long as we still want that crumbly texture.

5. Combine your drained pasta with your sauce, mix well and then pour into a baking tray, topping it off with your breadcrumbs. This is where you top off with vegan shredded cheese if you want extra cheesy-ness.

6. Bake for 20 minutes, or until golden on top! Leave the pasta to cool for around 5-10 minutes before serving!