This vegan pizzaiola pasta bake is a mouthwatering and ultra creamy primo piatto made with simpleingredients. Our Pizzaiola Pasta bake has three layers of delicious creaminess. A rich tomatosauce, a smooth homemade béchamelsauce, and a vegan cheese topping that gives a melted umamitaste and texture.
Heat the milk with a sprinkling of nutmeg. Set aside.
Melt the butter in a saucepan then add the flour and stir (this is the roux).
Cook the roux over medium heat for 1 minute, then 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 lumping 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
MEASUREMENTSWe recommend using the metric system for this recipe.