An Italian favorite, this pasta dish utilizes a few of my homemade Mediterranean inspired staples that make putting together a delicious comforting dinner a snap. Fast food with slow food flavor…The best!
1 ½ cups of my Savory Meatless Filling*
1 recipe of my Classic Tomato Sauce*
3 tablespoons of olive oil or vegan butter
2-3 tablespoons of flour (3 tablespoons makes a thicker sauce)
2 Cups of unsweetened non-dairy milk (room temp)
Salt and pepper to taste
Sprinkle of nutmeg
Heat the vegan “butter” or oil in a small pot over medium low heat, just until the “butter” begins to bubble. Whisk in the flour and stir until the flour is smooth and bubbly. Slowly add the milk while whisking, continuing to whisk until the sauce begins to thicken about 4-5 minutes. Lower the heat and cook for an additional 2 minutes. Season to taste with salt and fresh pepper and add a pinch of nutmeg. Set the sauce aside while you prepare the pasta.
½ pound penne pasta
1 teaspoon of salt
Add the salt to a medium pot of water and bring to a boil. Add the pasta and cook, stirring occasionally, until the penne is very firm al dente-about 8 minutes. Quickly drain the pasta, but don’t rinse. Add the penne to a casserole dish and being layering in your ingredients.
Preheat your oven to 350.
While the oven is heating fold 1 cup (or more to taste) of the creamy béchamel sauce into the penne pasta, being sure to coat all of the pasta. Next, fold in the savory meatless filling . Finally add two ladles (or more to taste) of classic tomato sauce. Gently fold everything together, cover and bake for about 20 minutes-just until the pasta is heated through. Serve this creamy delicious dish with a drizzle of olive oil, additional sauce (if desired) and a sprinkle of my Vegan Parm* recipe.