Vegan pasta bake

Ingredients for 4 servings:

• 500 g pasta, vegan
• 1 onion(s)
• 1 garlic clove(s)
• oil
• 2 tsp sugar
• 4 m.-tall vine tomatoes
• 400 ml soy cream (Soy Cream Cuisine)
• 1,000 ml vegetable broth
• 4 tbsp cornstarch
• e.g. salt and pepper
• 50 g cheese substitute or yeast melt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Finely dice the onions and garlic and sauté in a little oil. Add the sugar and let it caramelize. Dice the tomatoes, sauté briefly, and cook for 5 minutes. Deglaze with soy cream and vegetable stock, stir in the cornstarch, and puree everything finely. Season with salt and pepper. Place the noodles in a shallow baking dish, pour the sauce over them, and top with or sprinkle with cheese substitute or spread with yeast spread. Bake at 180°C (top/bottom heat) for 20-30 minutes. The casserole can be easily enhanced with herbs such as chives or parsley and vegetables such as peas, corn, etc. We prepare it with fresh, homemade noodles. To do this, we reduce the amount of vegetable stock by the amount of liquid in the pasta dough. For us, this is 180 ml per 500 g of pasta.