Pasta Bake

Pasta bake recipe

Who doesn’t love a long weekend?

Having Hubby here for that extra day is just brilliant. He gets quality time with Sidekick, I get a bit of time to do things. Parenting is easier when he’s around.

I have no clue how single parents manage. I know we all would cope but I have a whole new level of respect for them.

This last Bank Holiday weekend before Christmas (eekkkk) was actually full of sunshine! We played in the garden, splashed in the paddling pool and made happy memories.

I also made a dairy free, vegan friendly pasta sauce.

The pasta dish itself wasn’t vegan because we added tuna (sustainable and line caught) due to the fact that Sidekick needed protein, but remove the tuna and it’s vegan all the way (provided your pasta isn’t made with egg).

This is all that was left by the time we’d finished and I remembered to take a photo. Sidekick wolfed it, she seriously enjoyed it.

Tuna and vegetable pasta bake
yummy food

I call this dish, Raid the Fridge Pasta Bake. Meaning you can use any vegetables you’ve got on hand.

So cook your vegetable selection for a couple of minutes, I did courgette, pepper, carrot and mushrooms. Set aside in a big bowl with the tuna (if you’re using it) and the cooked pasta. Give it a stir so all mixed up.

Now for the sauce you need the following:

  • Heaped tablespoon of flour (I’m using gluten free)
  • Tablespoon of margarine (I’m dairy free, if you’re not use butter)
  • Milk (unsweetened almond)
  • Fresh herbs (chives, oregano, tarragon, whatever takes your fancy)
  • 1 tsp nutritional yeast (you can add more if you want a cheesier taste)

Then do this:

  1. Melt your margarine/butter in a saucepan
  2. Add the flour and stir until combined. Makes a dough ball type thing
  3. Now slowly begin to add milk. How much you add will depend on how much sauce you need and how runny you want it.
  4. You need to stir continuously and keep the heat low.
  5. Add the milk slowly and watch how the dough ball dissolves into the liquid
  6. Keep adding the milk and stirring.
  7. Add the herbs and nutritional yeast and you guessed it stir
  8. The best way to think about this is slow and steady. When you’ve got the amount you want and the consistency you want take the sauce of the heat and pour over your prepared veg and pasta
  9. Pop into a baking dish and cook for 20mins at 180c. To give a bit if crunch I sprinkled some rice crumbs on the top.

So there we have it a dairy free white herb sauce. The tiny bit that was left was good cold as well!

 

 

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