Baked penne with roasted veggies in tomato sauce

Vegan baked penne with roasted vegetables⎜tomato and white 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!
• 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

  • 1.
    FOR THE WHITE SAUCE
  • 2.
    Mix a half cup of the plant-based milk with the flour, stir until the flour dissolve completely
  • 3.
    In a saucepan, add all the ingredients except the flour milk slurry, mix until heats up
  • 4.
    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
  • 5.
  • 6.
    FOR THE ROASTED VEGGIES:
  • 7.
    Place all the vegetables in a baking tray, add the rest of the ingredients, mix everything though
  • 8.
    Put in a preheated 365F oven for 20 minutes
  • 9.
  • 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.
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