Somedays i think of certain dishes i want to try to make and never really know how it will turn out. If i am honest, there are quite a few failed dishes/creations i have made which are never shown on here. Who knows, maybe i will share the failed attempts as well! But sometimes the recipe turns out amazing… but then it’s just the problem that i never really weigh out the food especially not when i am just trying something/being creative.
So the important thing with all my recipes…. take them with a pinch of salt, meaning… sometimes you may need to adjust example seasoning or add a tsp more of X or Y if the sauce doesn’t thicken or maybe you have a different oven and need to cook/bake something a few minutes longer than i have written! My recipes serve more as an inspiration rather than you need to follow the measurements exactly… hahah
I recently made a dish which turned out rather good (infact very tasty according to me!). As you know, i am not a huge fan of pasta but i felt i needed to try make this dish anyway… just to try it. And i am a fan of it!
You can make the sauce in different ways such as with cashews or making a bechemel type white sauce but i just used what i had at home! Also i am sure adding vegan cheese to this would make it even cheesier and tastier, but i am not a huge fan of vegan cheese so i just used nutritional yeast which gives it a slightly cheesey flavour. Another option is to add vegan cream cheese to the sauce which can make it slightly thicker and cheesier as well 🙂
Not to mention, you can add different vegetables and soy protein or seitan to the pasta bake as well, but i opted for broccoli and tofu!
This recipe can even be made gluten free by using gluten free pasta, gluten free bread crumbs as well as a gluten free cooking cream 🙂