This delicious Veggie Pasta Bake would be no one without the Bechamel from my baby girl Sam, from So Beautifully Real (formally @sobeautifullyraw).
It is the perfect warming dish for a cold night, or if you’re in need for a large meal prep carb idea! It is not the “cleanest” meal option but sometimes one must choose flavour over an extra couple minutes on the stair master. It my mind any extra “added flavour” to a meal is added fluff to my muscles, and strong body!
This dish might as well have been a mac, and cheese because it was so damn creamy, and rich but obviously much more healthy, and nourishing for you than traditional mac recipes.
The kicker in this recipe for me was the lemon juice. It cuts the creaminess so it is more light, and less gooey on your tongue. So make sure to add a bit of an acid if you are not too fond of extremely rich foods!
As photographed above you can easily add this dish into cute individual serving bowls or mugs to add some jazz, and cuteness.
Before I leave you with this recipe I thought I should break it down to you!
This Veggie Pasta Bake is:
Moderately Rich, Creamy + Thick
Once again thank you Sam for your beautiful recipes, and creations. You inspire me everyday and I am genuinely addicted to this sauce of yours!
I hope you all enjoy this simple dish! Please leave a comment below if you do try this recipe!
If you’re looking for more amazing pasta recipes, feel free to give this a try:
1 cup of coconut cheese, or your favourite plant based cheese
2 tbsp EVOO
1 cup of chopped asparagus
2 yellow tomatoes, cubed
1/2 a cup of zucchini, but I would suggest adding more now that I know!
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp oregano
1 tsp dried basil
1 tsp garlic powder
juice of half a one lemon
Cheesy Bechamel – COMPLETELY AND ENTIRELY FROM SAM’s WEBSITE!
1 tbsp vegan butter
1 tbsp all-purpose flour
1 1/4 c plant based milk (more if needed)
2 tbsp nutritional yeast flakes
1 tsp onion powder
1/2 tsp garlic powder
A few extra tbsp of plant based milk
salt & pepper
Preheat oven to 375F.
Add water to a large pot, once boiled add your pasta. Cook as instructed.
Grate your cheese, chop, and wash your veg.
Into a large frying pan add your EVOO, and veg. Cook down for 5 minutes then add your seasoning.
FROM SAMS WEBSITE! Prepare the béchamel by melting the vegan butter over a medium-high heat. Once melted, add the flour and whisk to form a roux. Let this simmer for 30-60 seconds until it bubbles (don’t let it burn) then slowly begin to add 1/2 of the plant based milk. Whisk continuously until the mixture thickens, then slowly add the remaining milk and whisking until no lumps remain and it is silky smooth. Adjust the liquid to suit your desired consistency. Once all the milk is combined and the sauce is smooth and creamy remove from the heat and add the nutritional yeast, onion/garlic powder and salt and whisk until the nutritional yeast is fully dissolved. The Nutritional Yeast would have thickened the sauce slightly, so add and extra tablespoon or two of milk to thin back out if needed.
Once your pasta is cooked strain, and add to the pan with the veg and seasoning.
Now to add more texture add your coconut cheese, lemon juice, and Sam’s Bechamel.
Stir to get everything nicely coated.
Transfer pasta mixture to a deep bake dish and bake for 20 minutes or till crispy on the outside, and hot and creamy on the inside.
Optional, add fresh herbs, bread crumbs or peas to the mix! Yum!