Oven Baked Pasta

Описание: 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.