Ingredients

The following ingredients have 4 Servings
  • 1 pound tube shaped pasta (, gluten free if needed (see note))
  • ½ cup reserved pasta water from pasta
  • 1 tablespoon tapioca starch (, sub with cornstarch if preferred)
  • ½ cup dairy free milk of choice (, can sub ¼ vegan butter (see note))
  • ¼ teaspoon sea salt
  • 1 ½ cups vegan Parmesan Cheese (, see note)
  • 3 cups vegan Bechamel (, double my Bechamel recipe (you will have a little left over))
  • 1 ½ cups cooked chickpeas (, drained and rinsed)
  • ¼ cup chopped walnuts
  • 1 ½ cups chopped sweet or yellow onion
  • drizzle of oil or veggie broth (, to sauté)
  • ½ cup dry lentils (, green or brown work best (see note))
  • 2 cups chopped fresh tomatoes (, about 4 medium sized tomatoes)
  • ½ cup chopped parsley
  • 1 ½ cups veggie broth
  • 3 tablespoons tomato sauce
  • ½ cup white cooking wine (, omit if preferred but flavor won't be as rich)
  • ½ - 1 teaspoon sea salt (, start with ½ and taste before adding more)
  • ½ teaspoon ground black pepper

Instruction

  • Preheat oven to 350 F/ 175 C.
  • Cook pasta according to package directions, but cook 2-3 minutes less so that it doesn't get mushy when baked in the pan.
  • Drain pasta reserving 1/2 cup pasta water.
  • Make a slurry using 2 tablespoons of the warm pasta water and the 1 tablespoon of tapioca, set aside.
  • Put the milk and rest of the pasta water into the pot where you cooked the pasta and heat it over low heat. Add ¼ teaspoon of salt. Slowly add in the starch mixture as you whisk it so it doesn’t clump. It should slowly thicken and get somewhat egg like. Turn off the heat.
  • Add the pasta and ¼ cup of the Parmesan and mix around so the pasta is covered in the mixture. Taste and add more salt if needed, this will depend on the Parmesan you use. Set aside.