This is my take on a traditional Greek and Cypriot recipe known as pastitsio or makaronia tou fournou.
Vegan, nut free | Serves 4 | MAIN
Ingredients:
For the pasta:
- 300g bucatini or zitti pasta
- 1 tablespoon of olive oil
For the mince:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 carrots, shredded
- 2 cloves of garlic
- 260g vegan mince (I used Naked glory)
- 1/2 teaspoon of each oregano, chilli flakes (optional), garlic granules, dried parsley
- 2 tablespoons of tomato paste
- 1 tablespoon of soy sauce
- 1 vegetable bouillon cube
- 1 bay leaf
- Salt and pepper to taste
- Handful of fresh thyme and parsley
For the bechamel:
- 2 tablespoons of vegan butter (I used Flora buttery spread)
- 2 tablespoons of plain flour
- 500ml of soy milk (or other of your choice)
- Pinch of salt and nutmeg
- 60g of shredded cheese (I used Tesco's free from alternative to Italian cheese)
Steps:
1.Boil the pasta in salted water for 8-10 minutes.
2.Once cooked, drain, add the olive oil to prevent from sticking and stir around.
3.In a pot, on a medium heat, add the oil and onions and sauté for few minutes until translucent.
4.Continue with the carrots and garlic and sauté for 3-4 minutes, stirring occasionally.
5.Add the mince and dried herbs and sauté for few minutes.
6.Add the tomato paste, soy sauce and sauté for a couple of minutes.
7.Continue with the bay leaf, veggie cube and 300ml of boiling water. Bring to boil, lower the heat and simmer for 15 minutes. Season and stir occasionally.
8.Add the fresh herbs at the end.
9.While the mince is cooking, start cooking the bechamel. In a pot, on a medium heat, melt the butter and continue with the flour, stir using a whisk.
10.Once the flour its mixed with the butter add the milk in batches, stirring constantly. After few minutes you should have a creamy sauce. Finish by adding the salt and nutmeg.
11.Preheat your oven at 180°C.
12.To assemble, add 3 tablespoons of the bechamel sauce in the mince and combine.
13.In a baking tray (25x34cm), add the pasta, then the mince, then the bechamel sauce and cheese.
14.Bake for 35-40. Let it cool down for at least 15minutes before serving.
Happy cooking everyone!
