creamy mint pasta bake

I used to really like pasta bakes, but have sort of wandered away from them since we went vegan, mostly because of the lack of melty cheese to add on top. So I was intrigued by this pasta bake recipe by Earth Vegan. I modified it a bit, but my recipe was quite strongly influenced by that recipe.



creamy mint pasta bake

This does not reheat very well the next day, though it is doable.

ingredients
1 square of silken tofu
1/2 cup soy milk
1 tsp savoury yeast flakes
1 red chilli
1/4 cup mint leaves
2 tbl dried mint flakes
2 cloves garlic, minced
1 tsp ground cumin
large handful mushrooms
handful spinach leaves, shredded or torn
half a dozen snake beans
half a cup of peas

300ish grams of pasta spirals

method
Prepare the pasta. Blend together tofu, milk, yeast flakes, chilli, mint, garlic and cumin. You may wish to slice the chilli before adding it to the blender. Blend until well combined.

Slice and fry the mushrooms. Tail and slice the beans into thirds, and add to the pasta to cook when there are a few minutes remaining for the pasta. In a baking tray, combine pasta, spinach, beans, peas and mushrooms, then cover in tofu mixture. Ensure that everything is covered by the tofu. Bake at 175C for 15 minutes.