Everyone knows that pasta is healthy. Plus, they are delicious and popular with many of us! Another advantage is that they are easy to cook and can be combined with a variety of products. Have you tried pasta casserole without meat? Here you will find some vegetarian recipes for Lent that you will definitely like!
This is a good recipe for a filling side dish. A combination of nutritious vegetables and hearty noodles. Try it at home!
Ingredients for 4 servings:
200 g Eiernoodlen
3 tablespoons butter
1 medium onion, diced
1 celery stalk, chopped
1 small red pepper, seeded and diced
40 g coarsely chopped broccoli
100g coarsely chopped yellow pumpkin
180 g Milch
60g shredded sharp cheddar cheese
Salt and pepper
20g dry breadcrumbs
2 tablespoons butter, melted
Instructions for preparation:
- First, cook the noodles until they are soft. Then drain and place the noodles in a large bowl.
- In a large skillet, melt the butter over medium heat; Add the onion and next 4 ingredients; Cook, stirring, until the vegetables are soft, about 8 minutes.
- Reduce heat to low. Then add milk, cheese, salt and pepper and stir until cheese is melted.
- Pour the mixtureover the noodlesand toss until well mixed.
- Place mixture in a saucepan that has been lightly coated with cooking spray; Cover and bake in the oven at 180° Celsius for 15 minutes.
- In a small bowl, combine the breadcrumbs and melted butter and toss to combine.
- Spread evenly over casserole dish; Bake, covered, for 15-20 minutes or until the top of the casserole is slightly crispy.
Chickpea pasta casserole without meat
Have you tried this vegan pasta bake recipe? With chickpeas it is incredibly tasty and, of course, healthy!
Ingredients for 4 servings:
200g egg-free pasta
For the filling:
160 g canned chickpeas
60g mushrooms sliced and sautéed
1 medium onion diced and sautéed (half for the pasta and half for the sauce)
Salt and pepper to taste
1 tablespoon coconut oil, rapeseed oil, etc.
For the sauce:
1 teaspoon vegetable broth
120g almond or coconut milk
2 tablespoons nutritional yeast
1/4 teaspoon vegan parmesan
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
For the topping:
30 g Brotkrümel
10 g vegan Parmesan
Parsley for garnish
Instructions for preparation:
- Preheat the oven to 180 degrees Celsius.
- Cook the pastaal dente, do not overcook. Then drain well.
- In the bowl of a food processor, pulse the chickpeas a few times until very coarsely chopped. You shouldn't overprocess them.
- Add oil and onions to a large skillet. Sauté until the onions are soft and slightly translucent. Set aside half of the onions for the sauce and add the mushrooms. Then continue to sauté with the remaining onions. These onions will be a little more caramelized and add another dimension of flavor.
- In a small saucepan, stir together all the ingredients for the sauce (don't forget the reserved onions) with a whisk until smooth. You can add 1 tablespoon of flour if you want to make the sauce a little thicker.
- Mix the topping ingredients in a small bowl.
- Then mix the sauce, mushroom mixture and chickpeas.
- Add the noodles and mix until well combined.
- Then place in an ovenproof baking dish and sprinkle with Parmesan.
- Bake for 20-25 minutes until the pasta is lightly golden brown and cooked through.
- Garnish with parsley and serve with a crusty loaf of bread or vegetables of your choice. It's that easy to make a pasta bake withoutmeat itselfprepare at home!
