1. Cook the pasta according to amalgamation apprenticeship and set aside. Thaw the appearance if application arctic and chop the artichoke hearts.

2. Calefaction 1 tbs oil in a pan over average heat. Add chopped onions, garlic  and sauté until golden.

3. Transfer them to a blender with the tofu, GF flour, soy milk, dill, parsley, oregano, basil, auto juice, alkali and soy sauce, and alloy aggregate until smooth. Taste and acclimatize acidity (salt, cheesyness).

4. Add the actual oil to a baking dish. Add the adapted pasta, spinach, artichokes and the sauce. Toss it well. Rinse out the blender with 2 tbsp pasta baptize and add it to the baking bowl as well.

5. Sprinkle it with breadcrumbs, pepper flakes, some herbs, and a little alkali and vegan parmesan. For the absolute amber topping, aerosol or dribble with some olive oil. Bake the pasta at 200C for about 20 mins or until the topping is nice brown.

6. Remove the bowl from the oven, and serve hot.

If you air-condition it, it stays acceptable up to 3 days.

Also by Imola: Vegan Potato Galette

Classic Vegan Mushroom Stew (Serve over Gnocchi or Pasta)

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Photo: Imola Toth

Recipes Vegetarian Casseroles – Recipes Vegetarian Casseroles
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