Creamy Pasta Bake

I’m vegan and I can convert any recipe to vegan friendly. Feel free to follow me. I love trying new recipes and add regularly.

500 g Fusilli, cooked and drained

Olive oil

2 carrots, peeled and cubed

1 small-medium onion, cubed

3 cloves of garlic, minced

4 small tomatoes, cubed

1 zucchini, cubed

1 can ,400g, chopped tomatoes

½ can water

2 tbsp tomato paste

1 tsp dried thyme

1 tsp. dried rosemary

2 tsp. dried oregano

½ tsp. pepper

200 ml soy/oat cream

Salt to taste

4 heaped tbsp. vegan butter

5 tbsp. flour

400 ml oat milk

2 tbsp. nutritional yeast

A pinch of nutmeg

Directions at beferox.com

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