This pasta bake was made with mozarella and breadcrumbs first and you could also use cheddar. To make it vegan I wrote the recipe using vegan yoghurt (soya is probably best) and nutritional yeast.
300g macaroni pasta
2 diced white onions
3 chopped carrots
3 cloves garlic
1 can chickpeas, drained
1/4 cup chickpea water
1/4 pasta water
1/4 cup water
1 tsp salt
Generous amount of black pepper to taste
3 tsp white wine vinegar
3 tsp lemon juice
Vegan yoghurt of your choice
Aubergine, Courgette or roasted veg of your choice
1 Preheat the oven to 180c. Cook the pasta according to the packet making sure to reserve some pasta water when draining.
2 While the pasta is on chop the carrot and onion and fry in a little oil with the garlic cloves. You can also use this time to roast some veg such as aubergine, courgette and more onion.
3 Add the fried carrot, onion and garlic to a blender with the chickpeas, chickpea water, pasta water, normal water, salt, pepper, white wine vinegar and lemon juice. Blend until smooth.
4 Stir your chosen veg and the sauce through the cooked pasta and transfer into an oven safe dish. Spread some vegan yoghurt over the top and finish with nutritional yeast (and some breadcrumbs if it takes your fancy but they don’t go as crispy when the yoghurt is on top).
5 Bake for 20 mins covered then 20 mins uncovered. Serve with a salad or garlic bread or whatever you want.