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vegan pasta pie with lentil ragu white sauce
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Creamy Baked Pasta Pie | Gluten free * Vegan

This gluten free vegan baked pasta pie is a scrumptious first course made with dairy free bechamel sauce and a super simple lentil ragu!
Course First dish
Cuisine Italian
Keyword baked, bechamel, gluten free, pasta, vegan, white sauce
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients

  • 400 gr gluten free [short] pasta

For the lentil ragu

  • ⅔ tablespoon olive oil
  • half small onion, chopped
  • a can of tomato sauce
  • half can of cooked lentils or 3-4 tablespoon of red split lentils)
  • salt, pepper, herbs, spices you like

For the bechamel [please check the post for direct link to the recipe]

  • 40 gr margarine / vegan butter
  • 50 gr potato or other gluten free starch
  • 500 gr gluten free plant based milk
  • nutmeg powder
  • black pepper optional [optional]

Instructions

  • Add the oil and chopped onion to a sauce pan and let it brown
  • add the tomato sauce, a glass of water, the lentils, salt, pepper, herbs and spices to your own taste
  • let it simmer for 30 to 45 minutes and a little water if the sauce consumes too quickly in the meantime
  • in the meantime cook the paccheri (or the gluten free past of your choice) for half the cooking time indicated on the package, you want the pasta to be very “al dente”
  • drain the pasta, season with a little olive oil, mix and set aside
  • make the gluten free vegan bechamel (find the recipe linked up in the post)
  • pre-heat your oven at 180°C / 350 F
  • cover the bottom of a baking pan (I used an 8 inch round one) with the ragu
  • add the paccheri, “standing” one next to the other (or simply add the pasta of your choice)
  • cover everything with the remaining of the ragu
  • add all the bechamel on top and a sprinkle of chopped basil
  • bake for 30 minutes or until the top of your pasta pie is nice and brown