Recipe: Veggie Pasta Bake
Ingredients:
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup lentils, cooked
- 1 cup white beans, cooked
- 1 cup macaroni no 6, cooked
- 1 cup glass pasta, cooked
- 1 cup Fideo no 0, cooked
- 1 cup salsa pimiento verde
- 1 cup oat milk
- 1 baguette, sliced
- 1 small egg
- Handful of basil leaves, chopped
- 1/2 cup pan rallado (breadcrumbs)
- 1 cup cooked rice
- 2 avocados, sliced
- Various spices and herbs (such as salt, pepper, paprika, oregano)
- 2 tbsp cornflour
- 2 tbsp flour
- 1 tsp baking powder
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the diced onion and minced garlic until fragrant.
3. Add in the cherry tomatoes, cooked lentils, white beans, macaroni, glass pasta, Fideo, and rice. Mix well.
4. Stir in the salsa pimiento verde and oat milk. Season with your choice of spices and herbs.
5. In a separate bowl, whisk the small egg with cornflour, flour, and baking powder. Pour this mixture into the skillet and stir to combine.
6. Transfer the mixture to a baking dish and top with sliced baguette, avocado slices, and chopped basil leaves.
7. Sprinkle pan rallado over the top.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
9. Serve hot and enjoy your delicious veggie pasta bake!