Vegan pasta casserole with tomatoes and zucchini

Ingredients for 3 servings:

• 500 g whole wheat pasta
• 1 vegetable onion(s)
• 2 zucchinis
• 1 large can of tomatoes
• 1 point cream substitute (soy cream, e.g. from Alpro-Soja)
• salt and pepper
• possibly sugar
• Paprika powder
• lots of thyme
• 200 ml water
• 4 tbsp margarine
• 2 packets of dry yeast or 2 tbsp nutritional yeast
• 2 tsp salt
• ½ tsp mustard if desired
• 4 tbsp flour

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

own creation

Boil water for the pasta and cook according to the package instructions until al dente. Preheat oven to 250°C (top heat). First, dice the onion and sauté in a little vegetable oil. Dice the zucchini, add it, and sauté. Deglaze with the canned tomatoes and let it reduce for about 15 minutes. Add the soy cream and season with the spices. For the cheese substitute, put the water, margarine, dried yeast, salt, mustard (if desired), and the flour in a saucepan and heat gently. Bring to a boil once. If the consistency is a bit too thick, making it difficult to spread the cheese substitute, add a little more water. Be careful not to create any lumps of flour. Place the pasta and tomato sauce in a baking dish (it’s not really necessary to grease the dish) and pour the cheese substitute over it. Bake until the cheese is firm and golden brown. This takes about 20 minutes.