Creamy Pasta-Squash-Casserole | Vegan Honeycomb Pasta
This casserole is for all pasta lovers. Creamy pumpkin sauce, lots of vegan cheese, pasta and crispy smoked tofu. The perfect dish for cozy autumn days.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Springform pan
- Blender
- Bench scraper
- Oven
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Whisk
- Measuring cup
- Spoon
Ingredients
- 500 g (1 lb) rigatoni (e.g. from DINKEL MAX)
- 800 g (1.75 lb) butternut squash
- 1 onion
- 2 garlic cloves
- 100 ml (0.5 cup) vegan white wine
- 350 ml (1.5 cups) vegetable broth
- 200 ml (0.75 cup) plant-based heavy cream
- 1 tsp ground rosemary
- 1 tsp dried thyme
- 150 g (5.5 oz) vegan shredded cheese
- 40 g (1.33 oz) soy flour
- 200 g (7 oz) smoked tofu
- liquid smoke (optional)
- soy sauce (optional)
- salt
- pepper
- olive oil for frying
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