Vegan pasta

Veal and Pearl Onion B’stillaA hearty take on North Africa’s flaky meat pie. Each week, our editors will chat with a food innovator whose personal journey is as compelling as what they’re putting on the plate. Get vegan pasta favorite recipes, stories, and more delivered to your inbox.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. Registration on or use of this site constitutes acceptance of our Terms of Service. A vegan pasta bake that is ridiculously easy to make from the Doctor’s Kitchen. This pasta bake’s full of nutritious veg and completely dairy-free. Half-fill a large saucepan with water and bring to the boil.

Add the pasta and return to the boil. Cook for 6 minutes, then add the broccoli and cauliflower, return to the boil and cook for 3 minutes. For the sauce, in a large bowl or jug, mix the gram flour with a couple of tablespoons of the almond milk to form a smooth, thick paste with no lumps. Add a little more milk and keep stirring to make a thinner paste.