If you’re looking for a comforting and hearty dish, this Vegan Pastitsio (Greek Baked Pasta) Recipe is the answer. It’s a delightful twist on the classic Greek dish, packed with layers of pasta, lentils, and a creamy vegan béchamel. Perfect for family dinners or potlucks, this recipe is sure to impress your guests.
Imagine gathering around the table with friends and family, sharing a generous serving of this flavor-packed Vegan Pastitsio. The blend of spices and textures will transport you straight to the Mediterranean. Plus, it’s a fantastic way to introduce plant-based cooking to your loved ones without sacrificing taste.
A Hearty Plant-Based Pasta Bake
This Vegan Pastitsio features layers of tender pasta intertwined with a savory lentil filling, topped with a rich and creamy vegan béchamel sauce. The taste is a harmonious combination of earthy lentils, aromatic spices, and a velvety texture that will leave your taste buds satisfied.
Ingredients
- 12 ounces of pasta (penne or tubular pasta)
- 1 cup green or brown lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 cup unsweetened plant milk
- 1/4 cup nutritional yeast
- 1/4 cup all-purpose flour
- 1/4 teaspoon nutmeg
Instructions
- Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions. Drain and set aside.
- Prepare the Lentil Filling: In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes. Add lentils, diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for about 20 minutes until lentils are tender.
- Make the Béchamel Sauce: In a saucepan, whisk together plant milk, nutritional yeast, flour, and nutmeg over medium heat. Stir constantly until the mixture thickens into a creamy sauce. Season with salt and pepper.
- Assemble the Pastitsio: Preheat your oven to 350°F (175°C). In a baking dish, layer half of the cooked pasta, followed by the lentil filling, and then the remaining pasta. Pour the béchamel sauce over the top, spreading it evenly.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Serve: Allow to cool for a few minutes before slicing. Serve warm and enjoy your Vegan Pastitsio!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 10g
- Protein: 15g
- Carbohydrates: 55g
