So, yesterday, as I mentioned in my last post, I had plans to use the leftover cheesy sauce from recent breakfast as part of a pasta dish.
I did this, and it was amazing. It was so delicious! I really looked forward to lunch today, when I ate the left overs!
delicious cheezeish pasta bake
We made this up to use up some leftover cheese sauce, but I am happy to make the sauce specifically to put on this dish - it's exactly what my pasta bakes needed.
500ish g pasta spirals
5 large tomatoes, diced
half a dozen button mushrooms, cubed
dried marjoram and oregano
a shake or three of dried chilli flakes
1 clove garlic (minced)
3 or 4 tablespoons of nutritional yeast flakes/savoury yeast flakes
1 cup cheese sauce from Vegan Brunch (pg217) (a variation of which Cindy has blogged here, if you don't have it)
Cook the pasta in the usual way.
In a tiny bit of oil, fry the marjoram, oregano and chilli flakes for a minute or two, along with the garlic. Add in the cubed tomato, bring to a boil, then reduce and simmer with the lid on. Stir occasionally. After half an hour, the tomato should have reduced significantly. Stir in two heaped tablespoons of nutritional yeast, and simmer with the lid off for another fifteen minutes.
In an appropriately sized dish, combine the pasta spirals, the mushrooms and the tomato sauce. Pour the cheese sauce over the top (if you have prepared this earlier, heat it first, to make it easier to pour). Finally, shake some more nutritional yeast.
Bake for about fifteen minutes at 180C. Serve, making sure to mix the cheese sauce through.
This made about five portions.