Did it ever happen to you to cook too much pasta and end up with lots of leftovers? I bet it did! For me it is always challenging to predict the exact measurements of pasta or rice. I always but always end up with leftovers. As I am not the type of person that throws away food, I always try combining the leftovers with the meal next day. That is how this Oven Pasta was born! If you don’t like wasting food then this is the recipe for you.
- 150 gr oat pasta or any other whole grain pasta
- 200 gr soy based veggie salami (or any other) cut in small cubes
- 2 leeks
- 200 gr champignons
- 250 ml rice or soy cooking cream
- 1 tablespoon Marmite
- 1 tablespoon sesame seeds
- Pinch of salt
- 1 tablespoon curry, turmeric, smoked paprika
- 2 – 3 tablespoons olive oil
- Boil the pasta following instructions on the box or use the leftovers from the day before. Let it set aside.
- In the meantime prepare everything for the oven. Take an medium to big sized oven dish and sprinkle with olive oil.
- Drain pasta and spread it over the bottom of the oven dish.
- Add chopped leeks and salami and mix it all well.
- Add spices and make sure it is all well spread.
- In a separate bowl mix soya cream and marmite. Try to mix it as good as possible. Marmite won’t always “melt” but that’s okay.
- Pour now the sauce over the pasta. On top sprinkle it with chopped champignons.
- Bake it in the oven on 200 C for 30 – 40 minutes. Then set the oven to 220 C and bake for another 5 minutes.
I hope you like this simple Oven Pasta recipe. If you do, please, let us know.
And if you are looking for more simple recipes as well as tips&tricks on how to shop and cook smart, get your copy of Flexible Vegan for Everyone.