I had a bean salad that needed urgent eating but when the weather is like this the last thing I want to be eating is salad. I needed something warm and comfortable, something that would require cheese and heating up the oven. Here in Glasgow the weather is always grey and miserable so I have been craving for a pasta bake for a while.
200g of pasta
3-4dl mixture of different beans – I used edamame beans, broad beans, borlotti beans, black beans, sugar snap peas and green beans.
0.5dl of red peppers
0.5dl sweet corn
4 cloves of chopped/grated garlic (less if you don’t want to stink, more if you really appreciate garlic)
3 teaspoons of dried chives
3 teaspoons of basil
vegetable spread or oil
5 dl of unsweetened soya milk
0.5dl of NOOCH which is a pawsome name for nutritional yeast
3 tablespoons of plain flour
3 teaspoons of salt
Pepper to taste
100g of grated vegan cheese – I used Redwoods melting edam style cheezly
So what do you do then?
1. Bring the pasta to boil.
2. Preheat the oven to 200-220 degrees.
3. Grease a deep baking dish with vegetable spread or oil.
4. Place all the ingredients of the milk mix into a bowl and mix furiously. Even better, pour it all into a bottle and shake.
5. Drain the cooked pasta and rinse through cold water to avoid it from sticking together. Then mix it together with all the bake base ingredients (except for the vegetable spread or oil which you already used to grease the baking dish).
6. Place bake base into the greased baking dish and pour the milk mix on top.
8. Bake the bake in the oven for about 30-40 minutes, until nicely brown at the top.
9. Ketchup loving folks may want to serve this with ketchup.