This baked Provencal pasta with herbs de Provence and mushrooms is an original and different way of eating spaghetti. Charged with lots of veggies and even a vegan white sauce which is also different from de regular Provencal/Sauce.
It’s not exactly the traditional Italian way you might be used to but I guarantee, you won’t be disappointed.
It’s ideal for those days when we are not in a rush to eat but there is no time to spend in the kitchen. You only need to chop a few things, mix them up and let the oven do the rest!
HOW TO MAKE VEGAN BAKES PASTA WITH HERBS DE PROVENCE STEP BY STEP
STEP 1
Preheat the oven to 180 ° C.
In a rectangular baking dish, place 500 grams of spaghetti so that they cover the entire bottom.
STEP 2
Add the olive oil, pepper salt and the Provencal herbs.
STEP 3
With the help of kitchen tongs, stir the spaghetti until the oil and spices are evenly distributed as best as possible.
STEP 4
Wash all the vegetables, as needed.
Chop the garlic into thin slices, the onion and paprika into strips and the mushrooms into small cubes.
Start by placing the garlic slices.
STEP 5
Then add onion and paprika strips.
STEP 6
And finally add 2/3 of the cubed mushrooms.
STEP 7
Stir the pasta again so that the vegetables are well spread between the spaghetti, but also trying to keep spaghettis all straight.
STEP 8
Add the plant based milk and heavy cream.
STEP 9
Add also the pickles, sliced into rolls, and chopped parsley.
STEP 10
Pour in the vegetable broth.
STEP 11
Add the rest of the mushrooms.
STEP 12
Combine everything just a bit and press to get as much of the ingredients as possible into the liquid.
STEP 13
Sprinkle the cheese on top.
STEP 14
Bake 40-50 minutes or until the spaghettis are done.
STEP 15
Remove from the oven, let it rest for 5-10 minutes before serving.
¡Bon Appetit!
If you try this recipe, don’t forget to comment or tag me on your Instagram or Facebook post with @shinyveggies and #shinyveggies, that way I can see your Baked pasta with herbs de Provence!
Vegan baked pasta with herbs de Provence white sauce and mushrooms
Course: MainCuisine: ItalianDifficulty: Easy6
Portions15
minutes45
minutes10
minutesThis baked Provencal pasta with herbs de Provence and mushrooms is an original and different way of eating spaghetti. Charged with lots of veggies and even a vegan white sauce which is also different from de regular Provencal/Sauce.
It’s not exactly the traditional Italian way you might be used to but I guarantee, you won’t be disappointed.
Ingredients
500 gr pasta (spaghetti)
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 tbsp provencal herbs
150 gr onion
4 cloves of garlic
1/2 green bell pepper
400 gr mushrooms
1/2 cup of pickles (80gr)
2 cups vegetable broth or water
1 1/2 vegetable milk (use oatmeal)
200 ml of vegan creme fraiche (or 200 ml extra milk with 1 tsp of cornstarch)
1 cup of parsley (8 gr)
150 gr of vegan cheese
steps
- Preheat the oven to 180 ° C.
- In a rectangular baking dish, place 500 grams of spaghetti so that they cover the entire bottom.
- Add the olive oil, pepper salt and the Provencal herbs and with the help of kitchen tongs, stir the spaghetti until the oil and spices are evenly distributed as best as possible.
- Wash all the vegetables, as needed. Chop the garlic into thin slices, the onion and paprika into strips and the mushrooms into small cubes.
- Start by placing the garlic slices. Then add onion and paprika strips. And 2/3 of the cubed mushrooms.
- Stir the pasta again so that the vegetables are well spread between the spaghetti, but also trying to keep spaghettis all straight.
- Add the plant based milk and heavy cream, the pickles, sliced into rolls, and chopped parsley. Pour in the vegetable broth and the rest of the mushrooms.
- Combine everything just a bit and press to get as much of the ingredients as possible into the liquid.
- Sprinkle the cheese on top and bake 40-50 minutes or until the spaghettis are done.
- Remove from the oven, let it rest for 5-10 minutes before serving.
- ¡Bon Appetit!
video
Notes
- If you do not have plant based creme fraiche, you can use an extra 200 ml of plant based milk mixed with a teaspoon of cornstarch.
- If you don’t want the top of the pasta to be so crispy, you can cover the baking dish with aluminum foil for the first 30 minutes in the oven and then leave it to bake uncovered.
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