(okay, I know it’s blurry but I wasn’t wearing my glasses)
If you know me at all you’d know that I love pasta. Specifically Italian food but also random casseroles. I grew up in the Southwest and my mom was an incrediblely busy person. She taught (and still teaches) first grade and everyday I think about how great she is. But we ate a lot of casseroles.
And it’s not even that I’m not a fan of casseroles! Don’t get me wrong, I am NOT dogging on casseroles. My mom used to make the absolute best chicken casserole.
But I digress, Tldr I really like baked pasta.
And since going vegan I’ve felt like I can’t do it justice but I thought to myself, why not? So this is my take on an Italian inspired creamy pasta bake
Italian Inspired Pasta Bake
4 c pasta
1/2 c vegan butter
6 tbsp flour
1/4 c nondairy milk
3/4 c imitation parmesan, or nutritional yeast
1/4 c imitation mozzarella, shredded
3 tbsp garlic powder
2 tbsp onion powder
4 tbsp basil
1/4 c marinara sauce
Get cooking the pasta out of the way. I just followed the directions on the box. Then after draining, I rinsed them with hot water.
For the sauce, melt the butter and whisk in the flour in 1 tbsp increments. Once fully incorporated, whisk in the milk, and this’ll make a roux, which is essentially a thickening agent. I prefer to make this the base of sauces I want to be slightly cheesey tasting, because the flavor really shines through.
Whisk in the cheeses and continue to mix until your sauce thickens. Stir in the marinara sauce and add the noodles. Once they’re fully coated, toss in an oven proof pan (highly recommend lining your pan with parchment paper though!) and bake at 350 degrees Fahrenheit for 30 minutes!