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PEPPERY PASTA BAKE

This hearty, creamy pasta bake is a total crowd pleaser. The recipe serves 4-5 people, but leftovers can also easily be kept in the fridge for lunch the next day.



16 oz Pasta (Fussili) 2 tbsp olive oil 5 oz (or 1,5 cups) of mushrooms 1 small bunch of swiss chard 7 oz of smoked tofu 1 cup of soy cream 2 cloves of garlic, minced 2 tsp green peppercorns in brine, finely chopped 2 tsp red peppercorns salt 1,5 cups grated vegan cheese optional: fresh parsley Preheat the oven to 180°C/350°F (Fan). Cook the pasta until almost al dente. In the meantime, heat the olive oil in a large skillet. Sautée mushrooms, swiss chard and smoked tofu for 4-5 minutes. Add garlic and sautée for one more minute. Add soy cream, green and red peppercorns and season with salt to taste. Add some pasta water and the cooked pasta and combine well. Top with the vegan cheese and put the skillet in the oven for about 10 minutes or until the cheese is melted and golden brown.




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