← All recipes

🍝 Veggie Pasta Bake (Vegan)

455 kcal · 30 min · 4 servings

Veggie Pasta Bake (Vegan) Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and add salt. Bring the water to a boil.
  2. 2. Halve the onion and remove the skin. Dice the onion flesh into small cubes.
  3. 3. Wash the carrots thoroughly and peel them. Coarsely grate the peeled carrots.
  4. 4. Wash the zucchini and trim off the hard ends. Cut the zucchini in half lengthwise and slice the halves.
  5. 5. Turn on the oven and preheat it to 180 °C convection.
  6. 6. Add the penne pasta to the boiling salted water. Cook for about 9 minutes until al dente (firm to the bite).
  7. 7. Drain the pasta in a colander. Let them drain well.
  8. 8. Heat 1 tablespoon of oil in a pan.
  9. 9. Add the diced onion and grated carrots to the hot pan. Sauté the vegetables for about 4 minutes.
  10. 10. Season the vegetables with salt, pepper, and marjoram.
  11. 11. Dust the vegetables with flour. Continue to cook for about 1 minute to lightly toast the flour.
  12. 12. Deglaze with white wine. This means: Pour the wine into the hot pan to loosen the browned bits.
  13. 13. Pour in the soy drink. Bring the sauce to a boil.
  14. 14. Taste the sauce again and adjust with salt and pepper.
  15. 15. Take a baking dish. Layer the pasta, carrots, and zucchini alternately in the dish.
  16. 16. Sprinkle the vegan grated cheese between the layers or on top.
  17. 17. Pour the prepared sauce evenly over the vegetables and pasta.
  18. 18. Sprinkle the vegan grated cheese (vegan grated cheese) on top.
  19. 19. Drizzle 1 tablespoon of oil over the surface.
  20. 20. Place the baking dish in the preheated oven. Bake the casserole for about 20 minutes.
  21. 21. Carefully remove the casserole from the oven.
  22. 22. Portion the casserole onto plates.
  23. 23. Enjoy your meal!

Nutrition per serving