Oven Baked Pasta скачать в хорошем качестве

Oven Baked Pasta

INFO: Makes: 6 Servings Preparation: 10 mins Cooking: 45 mins Storage: The baked pasta keep for 2 days in the fridge INGREDIENTS (US): For the tomato sauce: 1.8oz onions, diced 2 garlic cloves, minced 1lb, 8oz tomato passata 1⁄4 cup water 1⁄4 tsp salt 3 black olives, diced 1 pinch dried oregano 1⁄4 tsp chilli flakes 1⁄4 tsp baking soda For the béchamel sauce: 17.6oz soy milk (2 cups) 1oz cornstarch (1⁄4 cup) 2 pinches black pepper 2 pinches nutmeg 1⁄4 tsp salt 0.7oz vegan butter (1 1⁄2 tbsp) To build the final dish: 1.1lb, 2oz pasta, uncooked tomato sauce béchamel sauce meltable vegan cheese INGREDIENTS (metric): For the tomato sauce: 50g onions, diced 2 garlic cloves, minced 680g tomato passata 60g water 1.5g salt (1⁄4 tsp) 3 black olives, diced 1 pinch dried oregano 1g chilli flakes (1⁄4 tsp) 1g baking soda (1⁄4 tsp) For the béchamel sauce: 500g soy milk 30g cornstarch 2 pinches black pepper 2 pinches nutmeg 2g salt (1⁄4 tsp) 20g vegan butter To build the final dish: 500g pasta, uncooked tomato sauce béchamel sauce meltable vegan cheese TIPS: For this recipe, any meltable vegan cheese works well. We used VioLife Pizza Cheese. The baking soda is required to lower the acidity of the tomato sauce. If the tomato sauce you have is not too acidic, skip this ingredient. You can use any kind of pasta you want for this dish. However, do note that small shapes work best, as they are easier to spread into a flat and even layer.