Cavolo nero & bechamel pasta bake
All the indulgence of a creamy pasta bake, but without any dairy.
- CourseMain meal
- Prepare15 mins
- Cook40 mins
- Total time55 mins
- 200g cavolo nero
- 500g fusilloni or other large dried pasta shape
- 100g Flora Plant B+tter Salted
- 4 clove/s cloves garlic, finely grated or chopped
- 75g plain flour
- 850ml Alpro Dairy Free Long Life Oat Drink
- 1 tbsp olive oil
- 75g Cooks’ Ingredients Panko Breadcrumbs
- 25g toasted flaked almonds
- 25g pack flat leaf parsley, finely chopped
Preheat the oven to 200°C, gas mark 6. Bring a large pan of salted water to the boil. While you wait, strip the leaves off the cavolo nero, roughly chop, then finely chop the stalks. Add the pasta and cavolo nero stalks to the pan and cook for 8 minutes, then add the leaves and cook everything for 2 more minutes.
Meanwhile, melt 75g of the butter alternative in a large saucepan over a medium heat. Add the garlic. Fry for 1 minute, then tip in the flour. Cook, stirring regularly, for 2 minutes, then gradually stir in the oat drink, whisking constantly. Once it’s all in, cook for 3-4 minutes, still whisking to prevent any lumps.
Drain the pasta and cavolo nero, then combine with the sauce, stirring to evenly coat. Season well to taste. Melt the remaining butter alternative in a wide frying pan with half the olive oil, then add the breadcrumbs, tossing to coat. Cook for 4-5 minutes, stirring occasionally, until light golden, then stir through the almonds and parsley.
Tip the pasta mixture into a large baking dish. Sprinkle over the breadcrumbs and bake for 20-25 minutes until golden on top. Season and drizzle over the remaining oil to serve.
A basic plant-based bechamel can form the base for lots of pasta sauces. Try infusing with woody herbs bay or rosemary or warming spices such as nutmeg or paprika.
Typical values per serving when made using specific products in recipe