Parisian pasta gratin
with broccoli, cauliflower, mushrooms and crispy tofu
This easy-to-prepare oven-pasta stands out for its Parisian sauce, the crispy tofu and mushrooms. It's the perfect dish to serve for a dinner with many guests.
Nice and quick!
milk, wheat, soya, gluten
Grana padano cheese
Tricolor spiral pasta
Vegan cooking cream
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash the vegetables and separate the florets from the broccoli and cauliflower to form small bunches. Bring plenty of water to a boil in a medium-size pot. Add salt to taste. Once the water boils, add the broccoli and cauliflower, and let it cook for 3 minutes. Remove it with a slotted spoon. Use the same water to cook the pasta for 8 minutes until al-dente. Drain the water and set aside.
For the Parisian sauce: cut the mushrooms into thin slices and the tofu into thin strips. Heat 1 tablespoon of olive oil in a pan and sauté the tofu and mushrooms until golden brown. Season to taste and set aside. For the béchamel: melt the margarine with the rice flour in a medium-size sauce pan. Heat it and let it cook for a few seconds. Add the vegetable milk and mix it with a whisk until it starts to boil. Once it boils, let it cook for 1 minute. Season it with the nutmeg, garlic powder and salt and pepper to taste. Add the tofu, mushrooms and vegan cream.
Mix the cooked pasta with the Parisian sauce, the broccoli and cauliflower in a bowl. Place the mixture in an oven dish and sprinkle it with the grated cheese. Bake for 15-18 minutes, or until gratin.