INFO:
Makes: 6 Servings
Preparation: 10 mins
Cooking: 45 mins
Storage: The baked pasta keep for 2 days in the fridge
INGREDIENTS (US):
For the tomato sauce:
1.8oz onions, diced
2 garlic cloves, minced
1lb, 8oz tomato passata
1⁄4 cup water
1⁄4 tsp salt
3 black olives, diced
1 pinch dried oregano
1⁄4 tsp chilli flakes
1⁄4 tsp baking soda
For the béchamel sauce:
17.6oz soy milk (2 cups)
1oz cornstarch (1⁄4 cup)
2 pinches black pepper
2 pinches nutmeg
1⁄4 tsp salt
0.7oz vegan butter (1 1⁄2 tbsp)
To build the final dish:
1.1lb, 2oz pasta, uncooked
tomato sauce
béchamel sauce
meltable vegan cheese
INGREDIENTS (metric):
For the tomato sauce:
50g onions, diced
2 garlic cloves, minced
680g tomato passata
60g water
1.5g salt (1⁄4 tsp)
3 black olives, diced
1 pinch dried oregano
1g chilli flakes (1⁄4 tsp)
1g baking soda (1⁄4 tsp)
For the béchamel sauce:
500g soy milk
30g cornstarch
2 pinches black pepper
2 pinches nutmeg
2g salt (1⁄4 tsp)
20g vegan butter
To build the final dish:
500g pasta, uncooked
tomato sauce
béchamel sauce
meltable vegan cheese
TIPS:
- For this recipe, any meltable vegan cheese works well. We used VioLife Pizza Cheese.
- The baking soda is required to lower the acidity of the tomato sauce. If the tomato sauce you have is not too acidic, skip this ingredient.
- You can use any kind of pasta you want for this dish. However, do note that small shapes work best, as they are easier to spread into a flat and even layer.
Негізгі бет Oven Baked Pasta
Пікірлер: 754