Roasted Vegetable Tagliatelle Bake
Creamy tagliatelle with onions, leeks, courgette, aubergine and more. Lots of nutrients and even more flavour! Serve hot with a fragrant side salad or crunchy garlic bread or both! Add extra cheese for extra indulgence or skip the cheese all together for a vegan dish.
Ingredients
- 300 g Tagliatelle
- 2 Large Onions
- 2 Red Bell Peppers
- ½ Small Leek
- ½ Aubergine / Eggplant
- ½ Courgette / Zucchini
- ½ Cup Spinach
- 100 g Mushrooms
- 1.5 tbsp Coconut Oil
- 2 tbsp Plain Flour (You may need extra if you need to thicken your sauce)
- 450 ml Unsweetened Oat Milk (or any milk / milk alternative of your choice)
- ½ tsp Nutmeg
- 1 Bay Leaf
- 1 tbsp Soft Cheese (I used Philadelphia)
- 3 tsp Vegetarian Red Pesto
- 2 tsp Dried Oregano
- 1 tsp Turmeric
- 1 tbsp Olive Oil
- 1 tbsp Tomato Puree
- Fresh Basil
- 75 g Grated Cheddar
- Salt
- Ground Pepper
Instructions
- Pre-heat the oven to 180° C.
- Slice the aubergine and courgette and generously salt all over. Place these slices into a colander over a sink or draining board. Place a piece of kitchen paper on top of the vegetables and heavy dish or bowl on top. This step is to remove any excess water.
- Dice the onion, place in a large oven proof dish with the olive oil, diced pepper and slice leek.
- Add the tomato puree, oregano and turmeric and mix well, place in the oven for 20 minutes.
- Remove the aubergine and courgette, wipe off any excess water and dice in small cubes. Add these to the dish, along with the pesto and a small handful of the fresh chopped basil. Mix well and place back in the oven for 10 minutes.
- Whilst the vegetables are in the oven, melt the coconut on low-medium heat in a saucepan. Once melted, gradually add the flour and stir continuously to form a paste.
- Gradually add the milk and keep stirring until you have a white sauce. If you need to thicken, add more flour and continue to stir to remove any lumps. Add nutmeg and bay leaf and leave to simmer on low for 10 minutes.
- In a separate saucepan, bring some water to the boil.
- Add Philadelphia to the sauce and stir until melted and mixed evenly. Season generously with salt and pepper, simmer for a further 5 minutes.
- Add the tagliatelle to the boiling water and cook until softened.
- Remove the dish from the oven and remove the bay leaf from the sauce. Add the tagliatelle, mushrooms, spinach and sauce to the dish. Mix gently and sprinkle over the cheese. This can be baked from another 25-30 minutes.
- Garnish with some more fresh basil. Best served hot with a side salad and / or garlic bread.