Few years ago I made this pasta casserole with my sisters. We were all starving when it finally was ready and it tasted like the best food I had ever eaten. After that I made it at home, but it didn’t taste that super awesome, since I was just hungry and not starving. But it’s still my favourite pasta casserole. The recipe is my sister’s and it’s so great that I want to share it with everyone. More traditional pasta casserole recipe is here.
Pasta Casserole with Soy Curls
2 handfuls (=about 100 g) soy curls
vegetable broth for cooking
4-5 garlic cloves
7 dl vegetable broth or water + 1-2 bouillon cubes
4 tbsp tomato puré
2 tbsp wheat flour
2 dl oat (or soy) cream
pepper, pinch of chili, herbs (lovage, basil, parsley)
salt if needed
uncooked pasta (I recommend small pasta shapes like elbow macaroni, small shells or even farfalle)
Cook the soy curls in vegetable broth according the instructions on the package. Drain, but save the broth. Chop onion and garlic. Heat the oil in a pan and fry soy curls, onion and garlic until nicely browned. Add 5,5 dl broth and tomato puré, bring to boil. Mix 1,5 dl cold water of broth and wheat flour together. Slowly pour to the pan constantly stirring. Add herbs, pepper and chili. Slowly boil 5 minutes. Add the cream. Taste and add salt if needed. Grease an oven proof dish. Put some pasta and the so curl sauce in it, about 50/50. Carefully mix. Bake 45-60 minutes in 200 Celsius degrees.