Ingredients
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1 Onion
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1 tsp Olive Oil
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1 Bulb of garlic
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500g Cherry Tomatoes
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300g Spinach
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30ml Olive Oil
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35g Plain flour
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500ml Soya Milk
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1 Pinch of nutmeg
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500g Pasta
Directions
This tasty vegan tomato and spinach pasta bake is perfect for the whole family. It’s super easy to make and a great dish for Veganuary! This recipe is by @GingerVegan.
Steps
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1
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In an oven safe dish place 1 chopped onion mixed with 1 tsp of olive oil and a whole bulb of garlic with the top sliced off to expose the cloves. |
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2
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Drizzle a little more oil into the garlic. |
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3
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Cook for 5 minutes at 200C combined with medium microwave. |
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4
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Then add 500g of halved cherry tomatoes and cook at the same settings for another 5 minutes. |
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5
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Squeeze the garlic cloves out and break up a bit with the back of the spoon and then mix together. |
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6
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Cook 300g of washed spinach on high for 3 minutes. |
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7
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For the bechamel sauce, mix together 30ml of olive oil and 35g plain flour. |
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8
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Stir in 500ml of soya milk and season with salt and pepper and a pinch of nutmeg. |
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9
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Cook on high for 2 minutes, stir and then microwave again for 3 minutes. |
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10
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Cook 500g pasta then mix the sauce, tomato and garlic mixture and spinach in well. |
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11
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Transfer to the baking dish and cook at 180C combined with medium microwave for 10 minutes. |
