- 250 grams uncooked fusilli pasta, or penne
- 100 grams meltable vegan cheese
- 10 leaves fresh basil
- 250 ml soy milk
- 25 grams vegetable butter
- 25 grams all purpose flour
- ½ tsp nutmeg, grated
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 500 grams canned peeled tomatoes
- 1 scant tbsp dried oregano
- 4 tsp sea salt
- ½ tsp black pepper
- Heat the milk with a sprinkling of nutmeg
- Melt the butter in a saucepan
- Add the flour slowly and mix with a whisk forming a roux
- Cook the roux over medium heat for 1 minute
- Add the hot milk and a pinch of salt, and continue stirring until the sauce becomes creamy and lump-free
- Remove from the heat and let cool, stirring occasionally to prevent it from drying up
- Thinly slice the garlic
- In a frying pan suitable for baking crush the peeled tomatoes with a fork
- Add the the finely sliced garlic, oil, pepper, salt and oregano and mix well
- Bring the tomato sauce to a boil, add the fusilli in the same tomato sauce and leave to cook for 10 minutes, stirring regularly and adding 1 cup of water. This type of cooking makes the pasta creamy thanks to the high concentration of starch that falls into the sauce
- After about 10 minutes turn off the heat and incorporate the béchamel with the pasta stirring gently. At this point adjust the salt
- Cover the pasta with meltable vegan cheese and bake in the oven for 5 minutes at 200˚C leaving the cheese to gratin well
- Before serving, let the pasta rest for 10 minutes, add a few basil leaves and a drizzle of good quality extra virgin olive oil
NUTRITION PER PORTION
STEP BY STEP VIDEO RECIPE
This baked Pasta Pizzaiola is a mouthwatering and ultra creamy primo piatto (first course) made with a few simple ingredients.
Creaminess is usually difficult to achieve in vegan cooking - especially if you're a new vegan and you don't really know where to start.
Our Pizzaiola Pasta bake has four layers of creaminess. There's a rich tomato sauce that embraces the pasta, a smooth homemade béchamel sauce, and the extra creaminess of the starch that comes out of the pasta while cooking it in one pot . Finally, we top the pasta with vegan cheese so we boost that melted umami taste and texture.
With this baked Pizzaiola recipe, we hope to satisfy even the most difficult of pasta critics and leave your dinner guests full but begging for another portion.
This baked Pasta Pizzaiola can be stored in the fridge with a piece of foil or an air-tight lid on top. It should be eaten within 2 days and always re-heated in the oven before serving.
And if you have any tips or questions, we would love to hear from you in our comment section below.
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