• 150g pasta
• 2 large green peppers sliced
• 200g sliced mushrooms
• 1 tsp paprika
• 4 large tomatoes
• 1 cup of plant based milk- I have used almond milk
• 1 tbs vegan spread
• 1 tbs plain flour
• 100g of vegan grated cheese
• 50g breadcrumbs
1 Boil the pasta according to pasta instructions.
2 Pre heat the oven to 180 degrees Celsius, gas mark 4. Marinate the vegetables with some olive oil, salt, pepper and paprika. Bake in the oven for about 20-30 minutes until golden.
3 To make the white sauce, add the spread to a pan and allow to melt. Add the flour and mix until a smooth dough forms. Now add the milk and gently whisk on a low heat until a smooth sauce forms.
4 Once the sauce starts to thicken season with salt, pepper and the grated cheese. If the sauce does not become thick, add some cornflour mixed with a little water.
5 Add the roast vegetables to the pasta in a large baking dish, pour over the white sauce, sprinkle over breadcrumbs.
6 Bake in the oven for about 20 minutes until golden.