Comforting and family friendly vegan pasta bake! With a vegan creamy sauce, our Vegan Italia Chipolatas, broccoli and leeks. Topped with a lemon, almond and parsley crumb, that’s baked to crispy perfection!
- 1 Pack Heck! Vegan Italia Chipolatas
- 1 tbsp Olive Oil
- 200g dried Penne pasta
- 1 bunch Spring Onions
- 110g leek greens
- 200g oyster mushrooms
- 250g broccoli florets
- 2 tbsp tamari
- 4 tbsp water
- 1 tsp salt
- 5 tbsp olive oil
- 3 tbsp white flour
- 1litre Almond Milk
- 1 tsp of salt
- 1 tsp black pepper
- 40g breadcrumbs
- 1 Lemon (Zest & Juice)
- 2 tbsp Flat Leaf Parsley
- 1 tbsp flaked almonds
- 1 tbsp oil
- Pinch of salt and pepper
Cook the pasta according to pack instructions, slightly al dente, drain and rinse in the sink under cold water to stop the pasta cooking and sticking together.
Chop the spring onions and leeks, finely chop the mushrooms and cut the broccoli into small bite-sized florets
While the pasta is cooking, cook the veg and start the bechamel.
- In a non stick pot heat the olive oil once hot, add the flour into the oil and whisk for 2 minutes stirring continuously until golden, add the almond milk slowly to the roux (the flour and oil mixture) whisking continuously. Then add the seasoning and remaining ingredients. Bring it to the boil and reduce to a simmer being careful that nothing sticks to the bottom, whisking often, once it has reached the desired thickness, remove the Bay leaf from the sauce, remove from the heat, taste and season if needed.
- Heat 1 tbsp of oil in a large non stick pan over a high heat, add the scallion and leek greens with a good pinch of salt , reduce to medium and cook for 3-4 minutes until the greens are nicely softened, add the mushrooms and cook for 5 minutes until the mushrooms are reduced, add the broccoli florets and water, bring to a simmer then reduce heat, cover tightly and steam until broccoli is just cooked 5-8 minutes.
- Whilst the veg is cooking, in another frying pan at a medium to high heat, add a drizzle of oil and the Vegan Italia sausages. Cook for 12 -14 minutes, turning occasionally. Once the chipolatas are cooked, chop each one into three chunks.
Mix the pasta, bechamel and cooked veg mixture, transfer to an oven proof dish, smoothing out the surface slightly. Top the pasta with the vegan Italia chunks
Mix all the topping ingredients together well and scatter over the pasta bake. Pop in the oven for 20 minutes or until the sauce is bubbling and the crumb top is golden brown.
|Nutritional Information||Per 100g||Per Portion|
|of which Saturates||0.9g||2.9g|
|of which Sugars||3.2g||11g|