Mushroom & Mustard Pasta Bake
Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
2 Tbls Fine Cornmeal
200ml Dairy Free Milk
1 Heaped Tbls Pure Sunflower Spread
2 or 3 Handfuls of Gluten/Egg/Wheat free pasta (buckwheat/corn/amaranth)
1 Tbls Seeded Mustard
1 Tsp Vegan Bouillon Stock
2 Tbls Nutritional Yeast
3 Chestnut Mushrooms
Sprinkle of dried parsley
Follow the directions on your pasta packet and put the pasta onto cook whilst you make the roux.
To make the roux;
In a pan mix your pure spread, milk and cornmeal together on a low to medium heat.
The mixture will thicken, if the mixture is too thick add a little more milk and stir.
Now turn the heat off and add your stock, 1 Tbls of the nutritional yeast and mustard to your roux.
Now your pasta should be just about ready, pour your roux onto your pasta.
Place your pasta mixture into a casserole dish.
Chop your chestnut mushrooms into slices.
Now spread them over the pasta.
Put your dish into your pre-heated oven for 15 minutes.
Now sprinkle the final 1 Tbls on top of the mushrooms and pop the dish back into the oven for 10 minutes until golden brown.
Sprinkle with dried parsley.
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