Vegan Pasta Bake

Ingredients

• 500 g whole grain tagliatelle
• Salt
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 30 g whole grain flour (2 tbsp)
• 250 ml soy drink (soy milk)
• 250 ml soy cream
• 200 g smoked tofu
• 1 lemon
• nutmeg
• Pepper
• 4 tbsp nutritional yeast
• 10 Cherry tomatoes

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water for 6 minutes until al dente, then drain and set aside.

2. 2.

   Peel and finely dice the onion and garlic. Heat oil in a large pot over high heat, add onion and garlic, and sauté until translucent. Stir in flour, then pour in soy drink and soy cream to deglaze. Cook, stirring, for 3 minutes over medium heat until thickened.

3. 3.

   Meanwhile, squeeze juice from the lemon. Grate the smoked tofu into the sauce and season with salt, 1 tbsp lemon juice, nutmeg, and pepper.

4. 4.

   Spread the cooked pasta in a baking dish and pour the sauce over it. Sprinkle nutritional yeast on top. Halve the cherry tomatoes and arrange them over the bake. Bake in a preheated oven at 180 °C (or 160 °C fan‑forced) for about 40 minutes until golden brown. Remove from the oven and serve in rectangular portions on plates.