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Lenten Pastitsio with Velvety Béchamel

salty nutritious vegeterian chef
INGREDIENTS
  • 300 g long tabular pasta
  • 2 tbsp olive oil
FOR THE MUSHROOM MINCE
  • 500 g finely chopped portobello mushrooms
  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 tsp tomato paste
  • 300 g tomato sauce
  • 1 pinch sugar
  • 1/2 tsp all-purpose seasoning
  • A little parsley
  • 1 1/2 tsp salt
  • Pepper
FOR THE VEGAN BÉCHAMEL
FOR THE BAKING DISH (25×30 CM)
  • Olive oil
  • Breadcrumbs
PRODUCT
rofima-amygdalou-choris-zachari-packshot-gallery-0
Almond drink no sugar
Almond drink no sugar
METHOD
  1. Bring salted water to a boil and cook the pasta for 2 minutes less than the package instructions.
  2. Drain and add the olive oil.
  3. Grease a 25×30 cm baking dish with olive oil, sprinkle with breadcrumbs, and add the pasta.
  4. In a pan, heat the olive oil and sauté the onion for 1 minute.
  5. Add the tomato paste and cook for 1 minute.
  6. Add the chopped mushrooms and cook until they release their moisture.
  7. Add the tomato sauce, sugar, salt, pepper and all-purpose seasoning. Cook until the liquid evaporates.
  8. Add the parsley and stir.
  9. Spread the filling evenly over the pasta.
  10. In a pot, heat the olive oil, then add the flour, stirring constantly, and toast it for 2 minutes.
  11. Gradually add CARPOS Almond Drink No Sugar OLYMPOS, stirring continuously over the heat until it thickens.
  12. Remove from heat and add the all-purpose seasoning, nutmeg, salt and pepper. Stir well.
  13. Pour the béchamel over the filling and sprinkle with breadcrumbs.
  14. Bake in a preheated oven at 200°C for 25–30 minutes.
  15. Cut into pieces and enjoy!
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