Since the fall season has started and the leek in my greenhouse is ready for harvest, I decided to make this simple vegan pasta casserole. It turned out even more delicious than expected, so I want to share this easy recipe.
(for 1 Person)
80g pasta (I use whole-grain)
1 tablespoon olive Oil
1 whole leek
1/2 tsp smoked salt (or regular salt)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp ground almonds
1 tbsp nutritional yeast
1 tsp flour
a shot of soy milk
5 cherry tomatoes
10 leaves of fresh basil
3 big tsp white almond butter (or cashew butter)
Cook and drain the pasta.
Pe-heat the oven to 180°C.
Cut the leek into thin rings and wash it thoroughly.
Heat up the oil in a fry pan and fry the leek in it for about 3 min.
Add the pasta and all the spices and keep frying until the leek becomes soft.
Add the nutritional yeast, ground almonds, flour and soy milk and stir until the pasta is completely covered with the mixture. Make sure there are no clumps of flour.
Transfer everything into a small casserole dish.
Wash the cherry tomatoes, cut them in half and place them in the mold, too.
Wash and cut the basil leaves. Spread them over the pasta.
In a small bowl, mix the almond butter with water little by little until it reaches a smooth and easily spreadable consistency. It shouldn‘t be too runny though.
Spread the almond butter mix over the pasta.
Bake the casserole for about 10 min until the almond butter turned slightly brownish.
Serve and enjoy!
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If you try out this or other recipes, please share your thoughts in the comment section ♡