Vegan Pasta Pie

Vegan Pasta Pie

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Picture of  Vegan Pasta Pie This savory pie is a lot like a roasted vegetable frittata or even a roasted vegetable noodle kugel. Invented out of the need for a one-dish supper, it’s light and easy and guaranteed to leave you with leftovers.

Ingredients

1 1/2 to 2 cups cooked gluten-free spaghetti noodles
2 cups vegetables for roasting: leek, mushrooms, grape tomatoes
2-3 cloves garlic, chopped
Olive oil
Dried Italian herbs: basil, thyme, oregano, parsley, to taste
Sea salt and ground pepper, to taste
Vegan white sauce (recipe below)
1/2 cup gluten-free cornbread crumbs
Fresh chopped rosemary, to taste
6 trimmed fresh asparagus spears for garnish
1 tablespoon olive oil
1 1/2 cups nondairy milk (I used plain hemp milk)
1 tablespoon rice or sorghum flour
3 tablespoons nutritional yeast
3 tablespoons white wine
1/2 teaspoon prepared mustard
Pinch of nutmeg
Minced onion and garlic, to taste

Instructions

Preheat the oven to 350 degrees F. Lightly oil a deep 9-inch pie plate and set aside.

Slice the leek and mushrooms and toss them into a roasting pan. Add enough grape tomatoes to bring the amount to heaping cups or so. Drizzle with a little olive oil. Season with sea salt, ground pepper and herbs; toss to coat. Roast in the preheated oven till tender, about 30 minutes.

In the meantime, make your white sauce.

For white sauce:

1 tablespoon olive oil
1 1/2 cups nondairy milk (I used plain hemp milk)
1 tablespoon rice or sorghum flour
3 tablespoons nutritional yeast
3 tablespoons white wine
1/2 teaspoon prepared mustard
Pinch of nutmeg
Minced onion and garlic, to taste
2 tablespoons millet flour, or rice flour
1 teaspoon baking powder

In a sauce pan add the olive oil, nondairy milk, and potato flour; whisk and cook over medium heat. The potato flour will thicken the milk. Add in the nutritional yeast and whisk. Add the wine, mustard, nutmeg, minced onion, and garlic, and stir till thickened. This is your basic vegan white sauce. Mix up egg substitute for two eggs using warm nondairy milk. Stir it into the white sauce. Add the millet or rice flour and one teaspoon baking powder and whisk to combine.

When the veggies are roasted, layer the cooked pasta in the prepared pie plate. Pour in the vegan white sauce mixture and shimmy the noodles a bit to allow the sauce to seep in. Top with the roasted veggies. Toss the cornbread crumbs in a drizzle of olive oil and sprinkle over the pie. Press down a bit to compact the layers. Sprinkle with chopped fresh rosemary. Arrange the uncooked asparagus spears on the top.

Bake in the center of the oven for 25 minutes or so, till piping hot. Allow the pie to rest for 5 minutes before slicing and serving.

Use a sharp knife to slice and a pie shaped spatula/server.

Total Servings: 6

Nutritional Information Per Serving

Calories: 413
Carbohydrates: 68.5 g
Cholesterol: 62 mg
Fat: 7.4 g
Saturated Fat: 1.1 g
Fiber:  3.4 g
Sodium:  150 mg
Protein:  17.8 g

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