Eliza Pines

Well hello!!! Today for the first time I bought dairy free vegan cheese and it was even better than I could possibly imagine. I was slightly apprehensive as I have heard mixed reviews about vegan cheese, however this one was definitely a keeper. It proves it really is that easy to go vegan and cut out diary altogether.  Due to my excitement I decided to make a vegan pasta bake the recipe is as follows 🙂

150g gluten free  maize and rice pasta

1 small sweet pre- baked sweet  potato

3 table spoons or gluten free plain white flour

1 small bunch of rosemary

1 sweet red pepper

2 spring onions

salt and pepper

a small glass of almond milk

half a packet dairy free cheese

olive oil

This recipe is seriously moreish,  but as it’s gluten free and also guilt free it will leave you feeling as light as a feather unlike other traditional pasta dishes.

1. Begin by boiling a large saucepan of water and add sea salt. When the water come to the boil add the pasta leave to cook for 20 minutes.
2. Finely chop your spring onions and pepper lightly fry them using olive oil and stir in your chopped rosemary when these are fried leave to sit.
3. In a large sauce pan add olive oil and a table spoon of flour. Using a silver spoon mix very quickly and add almond milk and flour. Continue to mix and add small amounts of flour. Make sure no lumps appear and continue doing this until a sauce has formed.
4. Grate you vegan cheese and add 3 quarters into the sauce mixture, stir to ensure no lumps form.
5. Spoon out the mixture from your baked sweet and add it to the spring onions and pepper, mix to form a type of smooth paste and then add to your cheese sauce.
6. When the pasta is soft drain and cover in the cheesy sauce mixture.
7. Pour into a baking dish, sprinkle with bread crumbs and cover with the remaining grated cheese.
8. Bake in the oven for around 10 minutes, serve and enjoy.