Vegan Pasta Bake with Broccoli and Peas

Summary

Ingredients

• 250 g pasta
• 2 teaspoons vegetable stock
• 0.5 ½ pack soy cream (soy cream cuisine)
• 2 tablespoon tapioca flour, optional
• 4 tablespoon sauce thickener
• 2 heads broccoli
• 1 small Can (s) peas (approx. 425 g content), alternatively frozen
• 250 ml water
• 2 handfuls cheese, grated, vegan (Simply V), optional

Also:

• salt and pepper
• Curry powder
• basil
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. Cook the pasta according to the instructions on the packet.
2. Pour the vegetable stock into 250 ml of boiling water. Add the soy cream and stir.
3. Tip: If you want, you can add tapioca flour (sometimes also called tapioca starch) (available in the Asian shop or simply on the Internet, e.g. from Amazon). It causes the sauce to bake nicely over the casserole at the end, almost like real cheese! So it`s kind of a secret ingredient for vegans.
4. Add the sauce thickener and wait a while until the sauce has thickened a little. Then stir regularly to maintain a creamy consistency. Season to taste with salt, pepper, curry powder and basil.
5. Meanwhile, clean the broccoli and peel the stumps generously and cut the heads into small pieces. Then put the stumps in boiling water and cook for 5 minutes. Add the broccoli florets after 3 minutes, i.e. cook for 2 (!) Minutes. This cooking time is absolutely sufficient to cook all broccoli pieces until they are soft and easy to chew. Cooking for longer would unnecessarily destroy many of the healthy substances contained in broccoli.
6. Take the peas out of the can. Or if it is frozen peas, first thaw them according to the instructions on the package.
7. Pour off the pasta water and place the cooked pasta in a greased baking dish. Pour the peas and broccoli (drain the water first) over it. Pour the cream cheese sauce over it.
8. Optionally, you can add some vegan grated cheese on top.
9. Bake in the preheated oven for approx. 20 minutes at 220 ° C top / bottom heat. Warning: Vegan cheese does not melt quite as well as normal cheese, but it tastes no less delicious. After 20 minutes, however, it should have flowed nicely (at least if tapioca flour was added to the sauce).

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