Creamy Veggie Pasta Bake by @deliciouslyella

1h

4 servings

🍝

450 g

Dried pasta

🥦

1 head

Cauliflower

🍄

200 g

Chestnut mushrooms

🥬

100 g

Kale

🧂

Sea salt

⚫

Black pepper

🌾

4 tbsp

Plain white flour

🫒

4 tbsp

Olive oil

🥛

500 ml

Plant-based milk

🧀

30 g

Nutritional yeast

🌼

1 tsp

Dijon mustard

🧂

Salt

  1. Preheat

    Preheat the oven to 200°C / 180°C fan / 390°F.

  2. Add
    • Dried pasta
    • Sea salt

    Bring a medium pot of water to the boil, add a generous pinch of salt and add the pasta; cook for 8–10 minutes until al dente, or according to packet instructions.

  3. Drain
    • Dried pasta

    Drain the pasta and set aside.

  4. Place
    • Cauliflower
    • Chestnut mushrooms
    • Olive oil

    Place the cauliflower and mushrooms into a 30 x 23 x 6cm baking dish, drizzle with olive oil, sprinkle with salt and pepper and toss to coat.

  5. Bake
    • Cauliflower
    • Chestnut mushrooms

    Bake the cauliflower and mushrooms for 20 minutes, until golden, tender and reduced.

  6. Place
    • Olive oil
    • Plain white flour

    Place a medium saucepan over medium-high heat and add the olive oil and flour.

  7. Whisk
    • Olive oil
    • Plain white flour

    Whisk constantly for 3–4 minutes until thickened and bubbling.

  8. Add
    • Plant-based milk

    Slowly add the milk in 3–4 additions, whisking well to remove lumps.

  9. Add
    • Nutritional yeast
    • Dijon mustard

    Once the sauce is smooth, thick and creamy, turn off the heat and add the nutritional yeast and mustard.

  10. Season
    • Sea salt

    Adjust seasoning to taste.

  11. Step
    • Cauliflower
    • Chestnut mushrooms

    Remove the tray from the oven once the vegetables are cooked.

  12. Add
    • Dried pasta
    • Kale

    Add the cooked pasta, kale and creamy sauce to the tray and stir to combine.

  13. Sprinkle
    • Nutritional yeast

    Sprinkle with some more nutritional yeast.

  14. Return

    Return the tray to the oven and bake for 12–15 minutes until golden and bubbling.

Creamy Veggie Pasta Bake by @deliciouslyella

1h

4 servings

🍝

450 g

Dried pasta

🥦

1 head

Cauliflower

🍄

200 g

Chestnut mushrooms

🥬

100 g

Kale

🧂

Sea salt

⚫

Black pepper

🌾

4 tbsp

Plain white flour

🫒

4 tbsp

Olive oil

🥛

500 ml

Plant-based milk

🧀

30 g

Nutritional yeast

🌼

1 tsp

Dijon mustard

🧂

Salt

Preparation Steps

  1. Step 1/14

    Preheat the oven to 200°C / 180°C fan / 390°F.

  2. Step 2/14

    Bring a medium pot of water to the boil, add a generous pinch of salt and add the pasta; cook for 8–10 minutes until al dente, or according to packet instructions.

    🍝Dried pasta
    🧂Sea salt
    🍲Pot

  3. Step 3/14

    Drain the pasta and set aside.

    🍝Dried pasta
    🧺Colander

  4. Step 4/14

    Place the cauliflower and mushrooms into a 30 x 23 x 6cm baking dish, drizzle with olive oil, sprinkle with salt and pepper and toss to coat.

    🥦Cauliflower
    🍄Chestnut mushrooms
    🫒Olive oil
    🧂Salt
    ⚫Black pepper
    🍳Baking dish

  5. Step 5/14

    Bake the cauliflower and mushrooms for 20 minutes, until golden, tender and reduced.

    🥦Cauliflower
    🍄Chestnut mushrooms
    🍳Baking dish

  6. Step 6/14

    Place a medium saucepan over medium-high heat and add the olive oil and flour.

    🫒Olive oil
    🌾Plain white flour
    🍲Saucepan

  7. Step 7/14

    Whisk constantly for 3–4 minutes until thickened and bubbling.

    🫒Olive oil
    🌾Plain white flour
    🥄Whisk

  8. Step 8/14

    Slowly add the milk in 3–4 additions, whisking well to remove lumps.

    🥛Plant-based milk
    🥄Whisk

  9. Step 9/14

    Once the sauce is smooth, thick and creamy, turn off the heat and add the nutritional yeast and mustard.

    🧀Nutritional yeast
    🌼Dijon mustard
    🍲Saucepan

  10. Step 10/14

    Adjust seasoning to taste.

    🧂Sea salt
    ⚫Black pepper

  11. Step 11/14

    Remove the tray from the oven once the vegetables are cooked.

    🍳Baking dish

  12. Step 12/14

    Add the cooked pasta, kale and creamy sauce to the tray and stir to combine.

    🍝Dried pasta
    🥬Kale
    🍳Baking dish
    🥄Spoon

  13. Step 13/14

    Sprinkle with some more nutritional yeast.

    🧀Nutritional yeast

  14. Step 14/14

    Return the tray to the oven and bake for 12–15 minutes until golden and bubbling.

    🍳Baking dish

Composition

Ingredients

Types

Grains, Vegetables, Spices, Oils, Plant-based alternatives, Seasonings, Condiments

Ingredients

Dried pasta, Cauliflower, Chestnut mushrooms, Kale, Sea salt, Black pepper, Plain white flour, Olive oil, Plant-based milk, Nutritional yeast, Dijon mustard, Salt

Notes

Dried pasta (penne used, 4 servings), Cauliflower (medium head, chopped into bite-sized florets), Chestnut mushrooms (finely sliced), Kale (stalks removed and roughly chopped), Plain white flour (or use gluten free), Olive oil (for the sauce, for drizzling over the cauliflower and mushrooms before roasting), Nutritional yeast (plus extra for sprinkling on top), Dijon mustard (smooth)

Allergens

Gluten, Tree nuts, Mustard

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Vegan, Egg-Free, Dairy-Free

Calories

520 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 78g, Fat: 16g, Fiber: 8g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 3.5mg, Potassium: 700mg, Magnesium: 70mg, Sodium: 480mg

Vitamins

Vitamin C: 75mg, Vitamin K: 120µg, Folate: 90µg, Vitamin B12: 1.5µg, Vitamin A: 300µg

Preparation

Time Information

Preparation

25 minutes

Cooking

35 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Baking dish, Pot, Saucepan, Whisk, Colander, Spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Dinner, Winter Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Gooey, Tender, Golden, Al Dente

Flavors

Savory, Creamy, Umami, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Leftovers : 3-4 days (Store in an airtight container,Refrigerate within 2 hours of baking,Reheat thoroughly in oven or microwave until hot throughout), Freezing : up to 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw in fridge overnight before reheating)