A vegan pasta bake that is ridiculously easy to make from the Doctor’s Kitchen. This pasta bake’s full of nutritious veg and completely dairy-free.
Each serving provides 353 kcal, 17g protein, 42g carbohydrates (of which 10.5g sugars), 10.5g fat (of which 1g saturates), 10g fibre and 0.1g salt.
150g/5½oz whole wheat pasta, such as penne
150g/5½oz broccoli, cut into florets, stem trimmed and diced
150g/5½oz cauliflower, cut into florets, leaves reserved
3 large tomatoes, roughly chopped
25g/1oz dried wholemeal breadcrumbs
1 tbsp nutritional yeast flakes
1 tbsp extra virgin olive oil
For the sauce
40g/1½oz gram flour
500ml/18fl oz unsweetened almond milk
3 tbsp nutritional yeast flakes
¼ tsp ground nutmeg
salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to a boil. Cook for 6 minutes, then add the broccoli and cauliflower, return to the boil and cook for 3 minutes. Drain well in a colander.
For the sauce, in a large bowl or jug, mix the gram flour with a couple of tablespoons of the almond milk to form a smooth, thick paste with no lumps. Add a little more milk and keep stirring to make a thinner paste. Gradually add the rest of the almond milk.
Pour the milk-flour mixture into a saucepan placed over medium heat. Stir in the yeast and nutmeg and season well with salt and pepper. Bring to a simmer and cook, stirring continuously, for 4–5 minutes. Adjust the seasoning to taste.
Tip the pasta, broccoli and cauliflower into a shallow, ovenproof dish. Pour the sauce over, top with the chopped tomatoes and sprinkle with the breadcrumbs and nutritional yeast. Drizzle over the olive oil and bake for 25 minutes, or until the sauce is bubbling and the top is lightly browned.
Source: BBC FOODS