Mushroom and Thyme

Pastitsio
Vegan
Unfamiliar with Pastitsio? Think cinnamon-spiced 'Greek Lasagna'!
Cooking time: 50 min
Cals 746 · Prot 29 · Carbs 137 · Fat 12
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Ingredients
Number of People:

White sauce

Skioufichta pasta
250 Grams
Salt
0.5 Tsp
Vegan butter
20 Grams
Plain flour
15 Grams
Soy milk
250 ML
Vegan mozzarella
50 Grams

Mushroom sauce

Red onion
1 Piece
Carrot
1 Piece
Garlic cloves
2 Pieces
Fresh thyme
100 Grams
Chestnut mushrooms
250 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Cinnamon powder
2 Grams
Chopped tomatoes
400 Grams
Tomato paste
30 Grams
Vegetable stock cube
1 Piece
Water
100 ML

Instructions

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1 Boil pasta
Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water
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2 Prep
Meanwhile, peel and finely chop the onion, carrot and garlic. Finely chop the thyme leaves. Cube the mushrooms
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3 Sweat
Heat a large pan over a medium-low heat with a generous drizzle of olive oil. Add the onion and carrot with a pinch of salt and cook for 5 min until soft. Once soft, add the mushrooms and fry for 5 min further. 
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4 Simmer
Add the thymegarlic and a pinch of cinnamon. Fry for 1 final min. Add the tomato paste, chopped tomatoes, stock cube, and pasta water and simmer for 5 min. 
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5 Make white sauce
Meanwhile, heat a second  pan or saucepan over a medium heat. Once hot, add the butter and flour and cook, stirring continuously, for 1 min or until a sandy paste has formed. Once a paste has formed, gradually whisk in the milk. Cook for 3-5 min further or until the sauce has thickened. Add the pasta, mozzarella and salt
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6 Layer and bake
Spread half of the pasta over the bottom of a baking dish, top with the mushroom sauce and, finally, top with the remaining pasta. Bake for 15-20 min until golden brown.
Tips for fussy eaters
Go easy on the cinnamon!
Pro tip
Make this one the night before or in the morning. Once ready to serve, slice and reheat in individual squares.

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