Lasagne-inspired cheesy mince pasta

Fry's
6 servings Prep: 10 mins, Cooking: 30 mins
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This plant-based pasta bake is a guaranteed crowd-pleaser that takes less than 30 minutes to cook. Brought to you by Fry's Family Food.

By Independent Contributor November 10 2021
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Ingredients (18)

1 tbsp vegetable oil
1 medium onion — chopped
2 garlic cloves — crushed
1 box Fry's Pea Protein Mince
1 large courgette — grated
2 tsp tomato paste
1 tbsp chutney
1 cup water
salt and black pepper
500 g penne pasta — cooked al dente
2 cup plant-based cheese — grated
For the sauce
3 tbsp plant-based butter — or vegetable oil
2 tbsp flour
2 cup plant-based milk
1/2 tbsp Dijon mustard
1/4 tsp paprika
1/2 tsp onion powder
salt and black pepper
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Method:

Heat the oil in a large pan over medium heat, add the onion and garlic and sauté until softened and fragrant.

Add the Pea Protein Mince and grated courgette and cook for 3–5 minutes, stirring continuously.

Stir through the tomato paste and chutney and add the water.

Simmer for 5 minutes, then adjust the seasoning.

Remove from heat and combine with the cooked pasta in a medium-sized casserole dish.

Preheat oven to 180°C.

For the sauce, melt the plant-based butter in a small pot over medium heat.

Whisk in the flour and fry for 30 seconds, stirring continuously.

As the sauce simmers and starts to thicken, stir in the plant-based milk.

Add the mustard and spices and season to taste.

Remove from heat and pour over the top of the mince and pasta mix.

Top with grated vegan cheese and bake for 15–20 minutes until cheese is melted and slightly browned.



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