Vegan pasta bake with broccoli

Ingredients for 4 servings:

• 250 ml oat cream (oat cream cuisine) (oat cuisine)
• 150 ml tomato(s), strained
• 3 vine tomatoes, fresh
• 1 zucchini, fresh
• 250 g veggie mince
• 2 small onions
• 1 clove(s) garlic
• 500 g pasta
• 250 g pizza cheese, of your choice
• 200 g broccoli
• n. B. Fresh herbs, e.g. oregano, rosemary, parsley, basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

quick, vegan

Dice the onions, chop the garlic, chop the tomatoes and zucchini, and chop the broccoli into small florets. Add the pasta to salted water and cook according to the instructions. Heat a little oil in a pan. Briefly fry the onions and garlic, then add the veggie mince. After a few minutes, pour the oat cream and passata into the pan and stir well. Season the resulting sauce with salt, pepper, and herbs. Finally, add the broccoli and simmer briefly, covered. Preheat the oven to 200°C (top/bottom heat). In a casserole dish, combine the pasta, zucchini, and tomatoes. Then stir about a third of the pizza cheese mixture into the sauce and pour the resulting mixture into the casserole dish. Mix well again to ensure the sauce and vegetables are evenly distributed over the pasta. Sprinkle the remaining pizza cheese mixture over the casserole. Cover and cook in the oven for about 20-30 minutes. Some ready-made processed cheese substitutes require a bit of liquid to melt. If in doubt, sprinkle the cheese with a little water if you notice it’s not melting properly. Yeast cheese also works well. Prepare it according to the instructions or recipe and pour it into the sauce or over the casserole.