Stuffed Paccheri Vegan Recipe Recipe 475

STUFFED PACCHERI | VEGAN RECIPE RECIPE - (4.7/5)

Steps:

• 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.

VEGAN STUFFED PEPPERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
• Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don't worry about any juices that have collected in the bottom - these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
• Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.