pasta soufflé


  • 150gram noodles (wholemeal penne)
  • 1/2 broccoli
  • 1 bell pepper
  • 1/2 aubergine
  • 2 spring onions
  • salt, pepper, chili powder
vegan cheese sauce:
  • 3tbs margarine
  • 4tsp flour
  • 150ml water
  • 2tbs yeast flakes
  • 1/2tsp salt and mustard

  1. Cook the noodles in a pot with boiling water.
  2. Wash and slice all vegetables in chunks. Add broccoli to the noodles 5 minutes before they are done.
  3. For the cheese sauce you mix margarine and flour in a pan and bring to the heat. Then add water, yeast flakes, salt and mustard and mingle until it has a smooth consistency. (amount of water can differ)
  4. Grease a casserole with oil or margarine and fill in the cooked noodles, all veggies and top with salt, pepper, chili and cheese sauce.
  5. Right before serving you can add some sunflower seeds (optionally roasted in pan without oil).
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