BAKED PENNE WITH ROASTED VEGGIES!

In tomato sauce.

This is one of my all-time Italo/American comfort food and I decided to share with you my healthier version of it. Hope you guys enjoy it!

Enough chitchat! Here is the recipe!

BAKED PENNE WITH ROASTED VEGGIES!

• FOR THE WHITE SAUCE:

• 500 ml (17oz) unsweetened plant-based milk

• 3 tablespoons all-purpose flour

• 1 tablespoon nutritional yeast (optional but tastes better with it)

• 1 teaspoon salt

• nutmeg

• 1/3 teaspoon black pepper

• 1 tablespoon vegan butter

•

• FOR THE ROASTED VEGGIES:

• 1 cup of mushrooms

• 1/2 cup red bell peppers

• 1/3 cup green peppers

• 1/3 cup yellow peppers

• 1/2 cup eggplants

• 1/2 cup onions

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon Italian herbs

• 1 tablespoon balsamic vinegar

• 3 cups of tomato sauce or passata

• Penne pasta or ziti pasta cooked halfway through; if the package says to cook for 10 minutes, cook for 5 minutes and so on

• Vegan cheese

• Vegan parmesan cheese

• Parsley for garnishing

• A drizzle of olive oil for grazing the baking tray

Instructions

FOR THE WHITE SAUCE

Mix a half cup of the plant-based milk with the flour, stir until the flour dissolve completely

In a saucepan, add all the ingredients except the flour milk slurry, mix until heats up

Once it heats up, turn down the heat to medium-low and add the milk-flour slurryy, slowly and mix vigorously, cook for 4 minutes. set aside

FOR THE ROASTED VEGGIES:

Place all the vegetables in a baking tray, add the rest of the ingredients, mix everything though

Put in a preheated 365F oven for 20 minutes

10.

FOR THE PENNE MIXTURE:

11.

Add the penne, the roasted veggies, and the tomato sauce, mix carefully not to break the penne

12.

Add half of the mixture to an oiled baking tray, then add half of the white sauce. Repeat.

13.

Once you've covered the top of the penne and veggies with the remainder of the white sauce, add the vegan cheese, the vegan parmesan cheese and place it in a preheated oven (365F) for 35 minutes.

14.

Remove from the oven, garnish with parsley and wait at least 5 minutes before serving.

15.

Cannot be frozen.

pasta
American
Dinner
Savoury
Autumn

Other recipes:

4 Ingredients vegan fish Florentine Gluten-free

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BAKED PENNE WITH ROASTED VEGGIES!

In tomato sauce.

Enough chitchat! Here is the recipe!

BAKED PENNE WITH ROASTED VEGGIES!

Instructions

Other recipes:

FERMENTED CREAM CHEESE

4 Ingredients vegan fish Florentine Gluten-free

A HEARTY ‘RIBS’ STEW

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