Spinach & Cheez Pasta Casserole

Ingredients:

160 ml Nutritional Yeast

60 ml Corn flour

30 ml Ina Paarman Chicken Flavour Stock Powder

750 - 800 ml Rice milk/soy/almond milk

250 g Gluten free pasta "elbows"/penne

Enough water to cook the pasta according to the instructions on the packet.

3 cups frozen spinach/washed and chopped fresh baby spinach

2 Small onions (chopped)

1/2 Red/yellow/green pepper (chopped)

5 ml Crushed garlic

Oil for sautéing

+/- 3 ml Cayenne/Paprika

Steps:

Preheat oven to 180°C.

Cheez Sauce Steps:

Add the corn flour, nutritional yeast and stock powder to a microwavable jug with measurements indicated on the side (that can hold at least 1 litre).

Add a little milk (+/- 60 ml) and stir until there are no dry clumps left (add a little more milk if necessary).

Now top up with “milk” until you reach the 800ml mark of the jug.

Microwave in intervals of 2 minutes until the sauce starts to thicken. Don't microwave further.

Taste test to see if you would like to add salt and pepper.

Pasta:

Prepare the pasta according to the packet's instructions until al dente - don't overcook as the pasta will continue to soften in the oven.

Veggies:

Sauté the veggies and garlic with a little water or oil in a pan over medium-high heat until almost cooked. Don’t overcook as the veggies will cook further in the oven.

Layering:

You are now ready to layer your casserole ingredients into a prepared casserole dish. I use a square glass dish.

Layer the sautéed veggies and pasta alternating with sauce in-between. Ending with sauce that covers the top layer (you don't want your gluten free pasta to dry out in the oven).

Sprinkle cayenne/paprika over the casserole.

Pop your casserole into the preheated oven for 40 minutes.

Enjoy as is, or serve with a fresh salad.

Add some Vegan Venus Flair:

Arrange a few slices of onion on top of the casserole before putting it into the oven.

Garnish with halved cherry tomatoes and basil leaves just before serving.