Menu
0

Your Cart is Empty

0

Your Cart is Empty

Home  / Authentic Mediterranean Recipes Library
Previous  / Next

August 17, 2019 2 min read

This is our vegan take on Pastitsio, a creamy Greek pasta bake, similar to the Italian lasagna. Traditionally it is made with bucatini pasta, but you may use any pasta of choice. We used gluten free red lentil pasta and added tahini to the bechamel sauce for extra flavor and creaminess.

Yield: 8 servings
Prep Time: 15 minutes 
Cook Time: 30 - 40 minutes
Recipe Type: Main, Easy, Vegan
Cuisine: Greek

Ingredients:

Bake
  • 12oz/340g pasta, cooked according to package directions
  • 4 tablespoons olive oil, divided
  • 1 medium red onion, chopped
  • 2 garlic cloves, mashed
  • 3 cups mushrooms, chopped
  • 1/2 teaspoon ground cumin (or to taste)
  • 1 small red bell pepper, deseeded and chopped
  • 1 teaspoon Tulia Apple Cinnamon Supersnack
  • 1 cup tomato sauce
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
Tahini Bechamel
  • 2 tablespoons vegan butter
  • 1/4 cup flour of choice
  • 2 1/2 cups almond milk (or another plant milk of choice)
  • 1/4 cup tahini 
  • A pinch of each cinnamon, chili pepper, and nutmeg (optional)
  • Salt and pepper to taste

Preparation:

1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat and sauté the onions until tender. Add garlic, mushrooms, cumin, and bell pepper and continue cooking for about 5 to 6 minutes.

2. Stir in Tulia Apple Cinnamon Supersnack, tomato sauce, oregano, parsley, and season to taste. Cook for about 5-7 minutes until slightly reduced. 
3. Melt the butter and remaining 2 tablespoons olive oil in a small saucepan, add flour and cook, stirring, until golden, 2-3 minutes. Whisk in the milk, tahini cinnamon, chili pepper, and nutmeg, and season to taste.   Cook, stirring, until slightly thickened, about 3 minutes; set aside. 
4. Heat the oven to 400°F/300°C/Gas 6 and lightly spray a rectangular or square baking dish with olive oil cooking spray.
5. Spread half of the pasta onto the bottom of the dish, spoon the mushroom sauce over it and top with the remaining pasta. Pour over the bechamel sauce, spreading with spatula to completely cover the pasta. Bake for about 15 to 20 minutes, or until golden. 
6. Remove from the oven and let cool slightly before cutting into squares and serving.