Vegan pasta bake

Ingredients for 2 servings:

• 250 g penne, whole grain
• 500 ml tomatoes, pureed
• 100 ml rice cream (rice cream cuisine)
• 1 can of mushrooms
• 1 bell pepper(s), red
• ½ onion(s)
• 1 handful of tomatoes, dried
• ½ pack of cheese substitute, vegan, grated
• salt and pepper
• Vegetable broth, instant
• marjoram
• oregano
• Thyme

Instructions

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

quick and uncomplicated

Cook the pasta al dente according to the package instructions. Drain the mushrooms. Combine the passata and Rice Cuisine in a saucepan, season generously with broth, pepper, salt, marjoram, oregano, and thyme, and bring to a boil. Dice the onion, bell pepper, and sun-dried tomatoes. Preheat the oven to 180°C (convection oven). Place the pasta, vegetables, and sauce in a baking dish, mix, and sprinkle with vegan cheese substitute. Bake for about 25 minutes. Tip: If you don’t want to use ready-made cheese substitutes, make a yeast glaze or prepare a crust with seasoned nut butter and water.