Creamy Chicory Pasta Bake
Creamy Chicory Pasta Bake
List one:
1 large onion chopped
250g chicory chopped
1 tbsp olive oil
1 tsp ground nutmeg
450ml vegetable stock
100ml vegan double cream
250g vegetable mince
200g chestnut mushrooms sliced
2 tbsp miso dissolved in…
2 tbsp boiling water
2 tbsp soy sauce
350g cooked Fusilli
List two:
4 slices wholemeal bread
100g smoked vegan cheese
1 tbsp vegan parmesan
6 tbsp olive oil
30g chopped coriander
1. Preheat oven to 180C
2. Sauté onion and chicory in 1 tbsp of olive oil in a deep sided saucepan until translucent.
3. Add nutmeg, soy sauce, stock and cream bring to the boil and simmer for eight minutes.
4. Then blend to a smooth sauce with a stick blender set aside.
5. Add the mushrooms to a wok or large frying pan and add a little water, cook until juices start to run.
6. Add mince to the pan and stir in sauce.
7. Heat through and stir through cooked fusilli.
8. Add pasta and sauce to a family size ovenproof oven dish.
9. Prepare topping: add all of list two to a food processor until it resembles breadcrumbs.
10. Spread over the top of the pasta mixture.
11. Bake for around 30 minutes until golden and crunchy.
