This gooey, cheesey pasta bake is the ultimate vegan comfort food, with a crispy breadcrumb topping.
Course: Main Course
Keyword: vegan pasta bake
Author: Kate Ford | The Veg Space
2tbspnutritional yeast flakes(optional)
2tbspbreadcrumbs(or 1 slice bread, toasted and blitzed into crumbs)
Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4.
Bring a large saucepan of water to the boil, add the pasta and boil for 10 minutes.
Meanwhile, cut the cauliflower into small-ish florets, and add to the pasta pan for the last 5 minutes of cooking time.
Melt the margarine in a small saucepan over a gentle heat, add the flour and stir until a thick paste is formed. Add the milk a little at a time, stirring continuously until becomes a thick, bubbling sauce.
Remove the sauce from the heat and grate in the cheese and add the nutritional yeast flakes (if using), stirring until the cheese is fully melted. Taste the sauce and add salt and black pepper as required.
When the pasta and cauliflower are both al dente, drain and return them to their saucepan. Tip in the cheese sauce and stir until fully coated.
Halve or quarter the cherry tomatoes and stir through the pasta, then tip everything into an ovenproof dish. Sprinkle with the breadcrumbs then bake for 10-12 minutes until golden brown and bubbling. Serve immediately with a crisp green salad.
Cauliflower Cheese Vegan Pasta Bake https://www.thevegspace.co.uk/recipe-cauliflower-cheese-vegan-pasta-bake/