vegan, gluten-free Serves 4 corn macaroni, 1 pack of chestnut mushrooms, 1 clove of garlic (pressed), olive oil, salt and pepper, breadcrumbs (gluten-free), For the sauce: 300 g of De Hobbit silken tofu (1 pack), salt and pepper, 1 tbsp of lemon juice, 3 tbsp yeast flakes, ½ tsp turmeric, 1 tsp herb salt (e.g. Herbamare), ½ tsp fresh grated nutmeg, ¼ tsp dried paprika, 2 tbsp olive oil, ½ tsp agar-agar (thickener) (optional), 100 ml almond milk, rice milk or oat milk (unsweetened)
Preheat the oven to 180°C. Prepare the pasta by following the instructions on the packet. To make the sauce, blend all the ingredients in a blender or food processor until smooth. Slice the mushrooms. Fry the mushrooms and garlic together in olive oil until golden brown. Season with salt and pepper. Mix together the sauce, mushrooms and pasta. Tip into an oven dish and bake in the oven for 25 minutes. Remove from the oven, sprinkle with a few tablespoons of the breadcrumbs and place under a grill for a few minutes. Serving tip: Top with finely chopped chives.