Pasta Bake Casserole

A great family dinner and perfect dish to bring over for dinner party. Made with a combination of rich tomato sauce and a creamy vegan white sauce. Feel free to add your choice of protein if you´d like. Enjoy!

INGREDIENTS

• 1 red onion
• 4 garlic cloves
• 1 red pepper
• 2 tins (800g) chopped tomatoes
• 175ml/3/4 cup water
• 5 sun dried tomatoes
• 2 tbsp. tomato puree
• 1 tbsp. balsamic vinegar
• 1 tsp sugar
• 1 tbsp. mixed dried herbs
• Pinch chilli flakes

For sauce

• 5 tbsp. vegan butter
• 2 tbsp. flour
• 3/4 cup unsweetened almond milk made with the NutraMilk
• 1/2 tsp Dijon mustard

The rest

• 350g/12.5 oz penne pasta (Gluten free option)

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• Pre heat oven to 180C/350F.
• Finely chop the onion and place in a saucepan on medium heat with some oil. Leave to fry for a few minutes.
• Mince the garlic and finely chop the red pepper and add to the pan. Cook for about 10 minutes until the onion and pepper are soft through.
• Add the chopped tomatoes, water, finely chopped sun-dried tomatoes, tomato puree, balsamic vinegar, sugar, mixed herbs and pinch chili flakes (optional). Bring to a gentle simmer and leave to cook for 15-20 minutes. It should have thickened and deepened in color, add a little more water if you need to whilst cooking.

• Make the white sauce. Add vegan butter to a small saucepan on low heat. Once melted add the flour and mix until it forms a roux/paste.

• Gradually add the milk and whisk continuously until smooth. Set aside.
• Cook pasta until al dente. Drain and place in an oven proof dish.
• Taste and season the tomato sauce and pour over the pasta. Stir well.

• Pour the white sauce over the top so it is evenly distributed. Place in the oven for 20-25 minutes.
• Serve and top with some fresh basil!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Cupful of Kale.