Pasta Bake with Tomatoes and Zucchini

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 vegetable onion (s)
  • 2 zucchini
  • 1 large can tomato (s)
  • 1 point cream - substitute (soy cream, e.g. from Alpro-Soja)
  • salt
  • pepper
  • possibly sugar
  • Paprika powder
  • lots thyme

For the topping: (cheese substitute)

  • 200 ml water
  • 4 tablespoon margarine
  • 2 packs yeast (dry yeast)
  • 2 teaspoons salt
  • 0.5 teaspoon ½ mustard if required
  • 4 tablespoon flour
  • 500 g noodles (whole wheat noodles)
Pasta Bake with Tomatoes and Zucchini
Pasta Bake with Tomatoes and Zucchini

Instructions

  1. Add water for the pasta and cook it until al dente according to the instructions on the packet. Preheat the oven to 250 ° C top heat.
  2. Now first cut the vegetable onion into cubes and sweat it in a little vegetable oil. Cut the zucchini into cubes, add and sauté. Deglaze with the canned tomatoes and let reduce for about 15 minutes. Add soy cream and season with the spices.
  3. For the cheese substitute, put the water, margarine, dry yeast, salt, possibly mustard and the flour in a saucepan and heat slowly. Let it boil once. If the consistency is a little too viscous so that the cheese substitute is difficult to distribute, add a little more water. Be careful not to form lumps of flour.
  4. Now put the pasta with the tomato sauce in a baking dish (you don`t actually need to grease the dish) and pour the cheese substitute over it. Now bake until the cheese is firm and golden brown. This takes about 20 minutes.

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