Stuffed Paccheri | Vegan Recipe

By giada100

This recipe was first published on my blog CraftyTastyGeeky, have a look at the original post if you want to see explanatory pictures.

Ingredients

• Sauce:
• 2 tbsp of olive oil
• 1 minced garlic clove
• 7 cups of chopped eggplants
• 3 cups of tomato purée
• 1 1/2 cups of water
• a pinch of salt
• Vegan béchamel:
• 4 tbsp vegetable margarine (or non dairy butter)
• 7 tbsp white sifted flour
• 1 1/2 cups of unsweetened Soy milk
• a pinch of salt
• a pinch of nutmeg powder
• Pasta:
• 500 g of paccheri
• water
• 1 to 2 tbsp salt

Details

Servings 4
Adapted from craftytastygeeky.altervista.org

Preparation

Step 1

Sauté garlic in olive oil, over medium heat until light brown. Add eggplants, lower the heat and let cook for about 10/15 minutes. Add tomato purée, water and salt, stir the sauce and cook for another 15 minutes. You should let evaporate the liquid but the sauce must not be too thick.

Put a pot on low heat, add the margarine and let it melt. In the meantime heat the Soy milk in another pot. When the margarine has melted pour the flour in the pot, stir continuously until it forms a paste. Now remove from heat and add the milk to this paste. Stir it well to combine using a wooden spoon and put the pot back on low heat. Add salt an nutmeg and whisk once in while until the béchamel has thickened.

Fill a large stockpot with water and bring it to a boil. Meanwhile preheat the oven at 356° F (180° C). When the water is boiling add the salt and the paccheri. The pasta will cook while being baked, so it needs to boil just half the usual cooking time. In my case I let the paccheri in boiling water for 8 minutes and then I drained them, you should check the box to verify suggested cooking time.

While the pasta is boiling prepare the baking pans: grease them with a little olive oil and a bit of béchamel. Now arrange the pasta vertically, as in picture, then stuff them with the sauce and cover with béchamel.

Oven cook (356° F) for 30 minutes then grill for 5 minutes.