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Ingredients · Serves 4
- 250 grams (one box) of Bontasana White Corn Mezze Maniche
- 450 g tomato passata
- 400 g (one pack) planted.pulled - Nature
- 120 ml red wine
- 50 ml water
- 50 g onion
- 50 g carrot
- 50 g celery
- 2 tbs extra virgin olive oil
- 10 g nutritional yeast flakes
- 1 sprig of rosemary
- ½ tsp garlic powder
- salt to taste
For the vegan bechamel
- 500 ml unsweetened plant milk
- 50 g flour
- 40 ml extra virgin olive oil
- salt to taste
- pepper to taste
- nutmeg to taste
Vegan bechamel: place the extra virgin olive oil and flour in a large saucepan, mix well, then gradually add the plant milk. Cook the mixture gently to the desired smooth consistency, stirring frequently with a whisk to avoid lumps. Add salt, pepper and nutmeg to taste.
Finely chop the celery, onion and carrot then gently fry with the rosemary and extra virgin olive oil in a large pan. Once browned, add the pack of planted.pulled - Nature, sauté for 4–5 minutes, stirring occasionally over medium-high heat. Add the wine and let it evaporate completely. Add the tomato puree, water, salt and garlic powder and cook the ragù for 15–20 minutes.
Cook the White Corn Mezze Maniche for 9–10 minutes, drain and add to the vegan ragù.
Place half the cooked pasta with sauce and half the béchamel in an oven dish and sprinkle with nutritional yeast flakes. Repeat the process to finish all the ingredients then bake at 180° C for 20 minutes or until golden brown. For a crunchier topping grill for a few minutes.
Recipe by Sabrina Steriti · @wellnesswithbrina