Hey there!
Ok, I am already struggling to come up with a decent story about today’s recipe. There’s really not that much to it. It basically went like that: I was sitting in the bus back home from the library and suddenly I felt like pasta. I didn’t want tomato pasta though, I wanted a creamy pasta bake. So I got home and started cooking and the following is what I created. Creamy vegan pasta bake with peas and cherry tomatoes.
What a boring story. I know, but people sometimes there’s not that much to a recipe. Sometimes I don’t sit there for hours and hours reminiscing about the delicious meals I ate in my childhood or on one of my travels. Sometimes a recipe is literally ceated within minutes depending on what I feel like and what I’ve got available at home. And guys, those recipes are actually most times the best ones. Those spontaneous creations you just come up with on the spot. Luckily I wrote down the measurements for this one, however, it happens all to often that I create something frigging delicious yet after cooking it I completely forgot what on earth I added to make this taste so amazingly delicious.
Though that is one of the things I love about cooking. There are no limits, there are no rules, you can do whatever and things usually turn out great. That’s why I always say, please recreate my recipe but don’t shy away from adding something else if you feel like it. If there’s something telling you a dish would taste so much better with a tad of chilli flakes, a sprinkle of saffron or a dash of coconut milk, just do it! It’s you who’s eating it, not me and trust me I don’t care if you change up my recipe, no I encourage you to do so. I encourage you to be creative. The kitchen is there to be creative, my kitchen is my creative space, it’s where I experiment, it’s where I come up with the most amazing creations and people you shouldn’t be scared of doing so yourself. Sure a recipe is a great guide and sometimes it is great to follow it step by step but sometimes, if something’s telling you to do it differently, just do it!
Anyways, I’ll stop writing now, I was going to keep this post on the shorter side, worked out great, as you see…
- 500g cauliflower, cut into chunks
- 500g mushrooms, sliced
- 1 large onion, finely chopped
- 6tbs nutritional yeast
- 2tbs cashew butter
- 2tsp mustard
- 200ml soy milk
- 200ml water
- 300g pasta
- 400g cherry tomatoes
- 180g peas
- 1tsp turmeric
- salt
- pepper
- 6tbs breadcrumbs
- olive oil
- Steam your cauliflower. When your cauliflower is ready add it to your blender. To the steamed cauli flower add the nutritional yeast, 2tsp of salt, cashew butter, mustard, turmeric, pepper and the soy milk. Blend until smooth and put aside for later.
- Now boil some water and chuck in your pasta. Boil for about half of the suggested time as it will continue cooking when you bake your pasta. When your pasta is ready drain it and put it aside for later.
- Preheat your oven to 180°C
- While your pasta is cooking, heat up some oilve oil in a pan and add the onion and the mushrooms. Fry over medium high heat until you mushrooms are browned and have shrunk in size. Stir in the peas, add the pasta, cherry tomatoes and pour in half of your cauliflower sauce. Mix until well combined.
- Transfer your pasta mixture into a casserole dish and top with the remaining sauce. Lastly sprinkle the breadcrumbs over top and bake your pasta bake for 20 minutes in the preheated oven.
Voila, how easy was this? This is how you make a vegan, rather healthy and extremely delicious pasta bake. Yummmmooo!
Bisous
Wo chaufsch du nutritional yeast ide schwiz?:)
Im Bio lade zb. müller reformhaus , egli, al natura. sötts eigetli überall ha:)
Ah han im alnatura mal gfrögt aber det hendses nanig gha, demfall jetzt scho:) danke!
ou vilich gits es det wüki nöd, aber i de andere bio läde gits es bestimmt:)