Noodle Casserole

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
  1. Preheat oven to 400 °F

  2. Cook pasta in boiling water over medium heat according to package instructions
  3. Meanwhile chop the onion finely and chop the carrots
  4. Drain sweet peas water and set aside
  5. Mash the tofu in a bowl together with salt, pepper, paprika and truffle oil
  6. Drain pasta when al dente
  7. Place back in pan and combine all ingredients in the pan
  8. Mix well
  9. Place the mixture in a casserole dish
  10. And add 1-2 cup oat milk, till the mixture is fully covered
  11. Cover with foil and bake for 20 to 30 minutes