I had the most delicious creamy, garlicky pasta bake in an Italian in Doncaster of all places a few years ago. I’ve been trying to recreate the recipe ever since. This is the closest I have got. If you’re veggie add some melting cheese to it before baking. I can’t stand vegan cheese so didn’t bother to try and replicate that aspect!
For two portions you need
- 150g pasta
- 1 head broccoli cut into small pieces
- 2 cloves garlic, crushed
- 25g vegan spread
- 25g plain flour
- 200ml plant milk
- 100ml white wine
- salt and pepper
- 1 tsp vegan stock powder
- Begin by cooking the pasta as per the packet instructions. Add the broccoli to the pasta for the last 3-4 mins of cooking time. Drain, but reserve 3-4 tbsp of the cooking water.
- Meanwhile make the sauce by putting everything else into a pan and stirring until it comes to the boil and thickens. Season to taste.
- Mix the sauce into the pasta and broccoli pan and then transfer to an ovenproof dish. Bake in a hot oven for 20-30 mins until the top layer is browned. Serve with a tomato salad.