Oven Baked Pasta | The Vegan Corner
This is the second of our festive recipes, which is for a rather impressive baked pasta. In this episode we’ll show you how easy it is to make this popular Italian delicacy from scratch. If you like great-tasting food, stay tuned for more upcoming recipes.
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INGREDIENTS (US):
For the tomato sauce:
1.5lb tomato passata
¼ cup water
1 half white onion, finely diced (1.8oz)
2 cloves garlic, finely diced
¼ tsp salt
3 black olives, finely diced
1 pinch dried origano
¼ tsp chili flakes (optional)
¼ tsp baking soda (optional)
For the béchamel sauce:
¼ cup cornstarch
2 pinches ground nutmeg (or mace)
2 pinches ground black pepper
¼ tsp salt
2¼ cup non-dairy milk, cold (read notes)
1½ tbsp vegan butter (optional)
For a 9×13-inch oven dish:
1.1lb pasta (read notes)
tomato sauce
béchamel sauce
meltable vegan cheese (optional)
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INGREDIENTS (International):
For the tomato sauce:
680g tomato passata
60g water
50g onions, finely diced
2 cloves garlic, finely diced
¼ tsp salt (1.5g)
3 black olives, finely diced
1 pinch dried origano
1g chili flakes (¼ tsp – optional)
1g baking soda (¼ tsp- optional)
For the béchamel sauce:
30g cornstarch
2 pinches ground nutmeg (or mace)
2 pinches ground black pepper
¼ tsp salt (1.5g)
500g non-dairy milk, cold (read notes)
20g vegan butter (optional)
For a 33×23 cm oven dish:
500g pasta (read notes)
tomato sauce
béchamel sauce
meltable vegan cheese (optional)
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SUBSTITUTIONS and TIPS:
– Feel free to use any non-dairy milk you want for this preparation, as they all work well. We used Soy milk in this instance but almond milk and oat milk work just as well.
– Baking soda is an alkaline ingredient and it is used to lower the acidity of the tomato sauce. If the tomato sauce you use is not too acidic, you can skip this ingredient altogether.
– For this recipe we used a pasta called “chifferi rigati No. 33” from De Cecco. You can obviously use any type of pasta you want for this dish, including whole wheat and gluten-free pasta. However, do note that small shapes are better than larger ones, as they are easy to spread into a layer. Elbow macaroni happen to be one of the best shapes for this preparation.
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RECIPE LINKS:
Italian herb mix: https://goo.gl/IgxKhh
Mozzarella cheese: https://goo.gl/VgahOR
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TIMES, YIELD and INFO:
Makes: 6 servings
Preparation time: 10 minutes
Cooking time: 45 minutes
Cooking temperature: 200°C – 390°F
Storage times: Preparations like this one don’t keep well, as cooked pasta tends to become mushy overtime.
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NUTRITIONAL INFO:
Serving Size: 300g (1 serving)
Calories: 400kcal
Total Carbohydrate: 77g
Starch: 51g
Sugars: 7.6g
Dietary Fiber: 5.4g
Total Fat: 4.8g
Saturated Fat: 1.1g
Unsaturated Fat: 3.7g
Protein: 13.2g
Sodium: 546mg
Water: 200g
CALORIC RATIO:
77% Carbs
11% Fats
12% Protein
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