Mushroom & Mustard Pasta Bake

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.

Ingredients:

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 

 Pre-heat your oven to Gas Mark 5.

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.

Keep stirring.

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.

and mix.

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.

Enjoy!

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