Pasta Bake

Pasta Bake

This is a simple recipe with a deliciously interesting result. It’ll take a while to make, but like lasagne or other things of its nature it can be stored and heated up with ease.

Ingredients:

-        Your favourite pasta shapes (wheels for me!)

-        1 onion                                                                           - 3 cloves of garlic

-        A courgette         `                                                          - a Red & Yellow pepper

-        3 Tomatoes                                                                    - some Sundried tomato

-        A tin of tomatoes                                                            - 3Tbs of tomato puree

-        A tin of Kidney beans                                                     - Lots & Lots of Spinach (it’ll shrink)

-        Some mushrooms                                                           - Herbs & Spices (epically paprika)

-        Or Whatever else you’d normally put into a tomatoey yam yam…..

-        1/2 a cup of Soy butter (we used the ‘Pure’ brand  – 99c in Dunne’s)

-        2-3 cups of Soy milk                                                      - about a cup of plain flour

1.      Pre-heat oven to 180˚C& boil the pasta shapes in water

2.      Firstly fry up the onions, courgettes, peppers and mushrooms

3.      Then add the chopped garlic, the various tomato incarnations & Kidney beans

4.      Add ALL the Spinach!

5.      Making the sauce on top:

a.      Heat up butter in a lightly heated saucepan

b.      Once melted, add the flower slowly and mix it into the butter

c.      Pour in the soy milk in and stir till all mixed up

6.      Mix the tomatoey stuff with the pasta shapes etc.. then place in a big ol’ cooking dish

7.      Pour the sauce all over the stuff & lightly top with paprika (looks pretty)

8.      Put in oven for 30-40mins & serve with joy!