Full recipe in the description below.
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for the tomato sauce
2 tbsp extra virgin olive oil
2 cloves of garlic
18 oz | 500 g canned peeled tomatoes
1 scant tbsp dried oregano
4 tsp sea salt
1/2 tsp pepper
1 cup of water
for the vegan béchamel sauce
1 cup | 250 ml soy milk
1 oz | 25 g vegetable butter
1.5 tbsp | 25 g all purpose flour
½ tsp grated nutmeg
½ tsp salt
⅓ tsp pepper
3 cups | 250 g uncooked fusilli pasta
4 oz | 100 g meltable vegan cheese
10 leaves of basil
for the béchamel sauce
1 heat the milk with a sprinkling of nutmeg
2 melt the butter in a saucepan
3 add the flour slowly and mix with a whisk forming a roux
4 cook the roux over medium heat for 1 minute
5 add the hot milk and a pinch of salt, and continue stirring until the sauce becomes nice creamy and lump-free
for the pasta bake
1 in a frying pan suitable for baking, add the peeled tomatoes with the finely sliced garlic, oil, pepper, salt and oregano. Mix well and at the same time crush the peeled tomatoes with a fork.
2 bring the tomato sauce to a boil, add the fusilli in the same tomato sauce and leave to cook for 10 minutes, stirring regularly and adding 1 cup of water. this type of cooking makes the pasta creamy thanks to the high concentration of starch that falls into the sauce.
3 after about 10 minutes turn off the heat and incorporate the béchamel with the pasta stirring gently. at this point adjust the salt.
4 cover the pasta with meltable vegan cheese and bake in the oven for 5 minutes at 200˚C leaving the cheese to gratin well.
5 before serving, let the pasta rest for 10 minutes, add a few basil leaves and a drizzle of good quality extra virgin olive oil.
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