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Cheesy Pasta Bake

Smooth & creamy with deep flavour and texture, our Cheesy Tofu Pasta Bake is a hearty winter meal - also great served cold the next day with toast! Replacing the traditional meat ingredients with tofu gives you a lighter, healthier option.

 

Serves: 4

Difficulty level: Medium

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

 

Recipe by Chalmers Organics Ltd

Ingredients

Serves 4
 600 g Organic Tofu, mashed
 2 cups gluten-free pasta spirals
 ½ cup chopped fresh parsley
 ½ cup onion, chopped
 1 garlic clove, crushed
 4 carrots, peeled & diced
 1 celery stalk, diced
 225 g mushrooms, chopped
 1 cup ZENZO Dairy-free cheddar, grated (choose from Original Cheddar, Garlic & Herb, Cumin Seed or Smokey Paprika)
 3 tbsp vegan margarine
 4 tbsp gluten-free flour
 1 tbsp miso (or 1/2 tsp salt)
 1 cup water or stock
 1 cup milk, soy, almond or rice

Directions

How to make
1

Preheat oven to 175oC on fan bake

Cook the pasta in salted water and set aside to cool.
Sauté vegetables and tofu in a little oil until onion is golden and tofu turns brown slightly (sprinkle with a little tamari sauce during the last minute of cooking for a little extra flavour if desired).
Mix the cooled pasta with the tofu mixture.
Transfer half of the pasta mix to a casserole dish and cover with half of the grated ZENZO Dairy-free cheese, repeat these 2 layers again.

Melt the margarine gently over a medium heat, stir in the miso or salt and flour, and cook for a few minutes.
Add the milk and water or stock, continue to cook over a medium heat until the mixture thickens and bubbles.
Pour sauce over the pasta in the casserole dish and add some halved cherry tomatoes onto the top.

Bake in the preheated oven for 30 minutes

How to serve
2

Serve with a fresh green salad or steamed vegetables

Cheesy Pasta Bake
IngredientsDirections

Serves 4
 600 g Organic Tofu, mashed
 2 cups gluten-free pasta spirals
 ½ cup chopped fresh parsley
 ½ cup onion, chopped
 1 garlic clove, crushed
 4 carrots, peeled & diced
 1 celery stalk, diced
 225 g mushrooms, chopped
 1 cup ZENZO Dairy-free cheddar, grated (choose from Original Cheddar, Garlic & Herb, Cumin Seed or Smokey Paprika)
 3 tbsp vegan margarine
 4 tbsp gluten-free flour
 1 tbsp miso (or 1/2 tsp salt)
 1 cup water or stock
 1 cup milk, soy, almond or rice

How to make
1

Preheat oven to 175oC on fan bake

Cook the pasta in salted water and set aside to cool.
Sauté vegetables and tofu in a little oil until onion is golden and tofu turns brown slightly (sprinkle with a little tamari sauce during the last minute of cooking for a little extra flavour if desired).
Mix the cooled pasta with the tofu mixture.
Transfer half of the pasta mix to a casserole dish and cover with half of the grated ZENZO Dairy-free cheese, repeat these 2 layers again.

Melt the margarine gently over a medium heat, stir in the miso or salt and flour, and cook for a few minutes.
Add the milk and water or stock, continue to cook over a medium heat until the mixture thickens and bubbles.
Pour sauce over the pasta in the casserole dish and add some halved cherry tomatoes onto the top.

Bake in the preheated oven for 30 minutes

How to serve
2

Serve with a fresh green salad or steamed vegetables


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Cheesy Pasta Bake


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