Noodle Casserole
Noodle Casserole
- 230 g quinoa pasta
- 200 g firm tofu
- 1-2 cups oat milk
- 1/2 cup vegan mozarella cheese
- 1/2 onion
- 4 carrots
- 1 can green peas
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 2 tbsp truffle oil
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Preheat oven to 400 °F
- Cook pasta in boiling water over medium heat according to package instructions
- Meanwhile chop the onion finely and chop the carrots
- Drain sweet peas water and set aside
- Mash the tofu in a bowl together with salt, pepper, paprika and truffle oil
- Drain pasta when al dente
- Place back in pan and combine all ingredients in the pan
- Mix well
- Place the mixture in a casserole dish
- And add 1-2 cup oat milk, till the mixture is fully covered
- Cover with foil and bake for 20 to 30 minutes