Vegan pasta bake with gratin

Ingredients for 1 servings:

• 120 g penne, possibly gluten-free
• 140 g peas from the can (drained weight)
• 200 g mushrooms, brown, fresh
• 2 tsp basil in olive oil (see recipe in the DB)
• 200 ml almond cream (Almond Cream Cuisine) or other plant-based cream
• ½ tsp vegetable broth, granulated
• some chili powder or pepper
• 1 tbsp, heaped cashew nuts
• some water
• 2 leaves of garlic or chives
• some vegan cheese, grated, e.g. pizza cheese
• some coconut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

also available gluten-free and vegetarian

Soak the cashews in a little water. Preheat the oven to 180°C. Brush a small casserole dish with a little oil. Cook the pasta until al dente and drain. Clean and slice the mushrooms. Finely chop the garlic or chives. Briefly sauté the mushrooms in a pan with a little coconut oil and the basil. Add the almond cream, spices, and drained peas. Drain the cashews, chop them very finely, and add them to the pan. Season to taste, adding a little more salt if desired, then simmer over low heat. Transfer the pasta to the casserole dish, pour in the vegetable and cream mixture, and spread the cheese evenly over the top. Bake the casserole in the oven until the cheese is the desired shade. If you don’t have basil in olive oil or want to make extra, you can use a little oil and fresh basil. If you want to cook the vegetarian version, use about 150 ml of cream and grated cheese of your choice.