Vegan Pasta Casserole Recipes
PASTA VEGGIE CASSEROLE (CAN BE VEGAN)
This recipe for a basic no-fuss, comforting pasta bake was published in a local newspaper a few years back and had been pinned to my dad's drawer ever since for trying out. He never got around to it, so last week when visiting him, I simply made it and it turned out quite well. Ive made a few adaptions to suit our taste and hope youll like it, too. :)
Provided by Lalaloula
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
- In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
- Season the sauce with the spices adjusting amounts to your taste.
- Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200°C/375°F for 40 minutes or until nicely browned on top and bubbling.
- Enjoy! :).
Nutrition Facts : Calories 422.8, Fat 12.8, SaturatedFat 6.1, Cholesterol 23.3, Sodium 325.8, Carbohydrate 64, Fiber 5.5, Sugar 10.9, Protein 18.4
VEGAN PASTA CASSEROLE
Make and share this Vegan Pasta Casserole recipe from Food.com.
Provided by whitesand
Categories Vegan
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly toast flour and nutritional yeast flakes in a saucepan over low heat. Gradually add vegetable broth until sauce becomes thick. Slowly add water and stir until sauce becomes smooth and slightly thick. Add remaining ingredients with the exception of the pasta. Stir well. Put cooked pasta in casserole dish and stir in sauce. Cover and bake at 350 degrees for 15 minutes and then cook uncovered for another 15 minutes.
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- In a large skillet, heat the olive oil over medium-high heat. Add the garlic and saute for 30 seconds, then add the zucchini and the mushrooms. Saute, stirring often, until the vegetables are tender and most of their liquid has evaporated. Season to taste with salt and pepper.
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