My Baked Pasta

1 comment

The temperature is not exactly optimal for this recipe today, but all in all the ingredients are light enough to be enjoyed with 30 degrees … ­čśë

250 gr of Paccheri pasta
300 gr of self-produced white sauce (with rice milk + white flour + oil + vegan stock cube + smoked aroma)
300 gr of tomato sauce
1 large ripe tomato
2 small onions
1 clove garlic, minced
nutritional yeast flakes
Vegusto aromatic cheese
dried oregano
fresh basil
1 vegetable stock cube
extra virgtin olive oil
smoky aroma (by Flavor Art, purchased online)

While pasta is cooking, prepare the sauce by frying the onion finely chopped in a little oil; then adding diced tomatoes, tomato sauce, garlic, a little  vegan stock cube, oregano, basil and chilli.
Meanwhile, prepare the white sauce with rice milk, flour, a teaspoon of oil, a bit of vegan sube stock and 2-3 drops of smoky aroma (essential!).
When the pasta is almost done (a couple of minutes before) drain and pour it into a baking dish, previously sprinkled with tomato sauce and bechamel. Mix well and sprinkle with grated vegan cheese and nutritional yeast.
Bake at 220 Celsius degrees for 20 minutes, or however until a beautiful golden crust has formd on the surface
Let it cool and serve.

Chef: ACE from veganBlog

  1. melissa 11 July 2011 at 20:11

    I love the whole dish… but the thing that most intrigues me is the smoky flavour… I had a look at the website and they’re amazing, now I “need” to try some of their aromas!

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