The use of minimally processed ingredients
in this dish makes this wholesome rigatoni
pasta bake certainly one to keep in your repertoire of dinner recipes that can be made under one hour.
Before prepping the vegetables, start by bringing
a large pot of water to a boil for the pasta.
While the water is boiling, you can prepare
the vegetables.
I am using orange cauliflower this time but
the more common white variety is perfectly
suitable as well.
Cut the cauliflower into small florets.
I am using green chard in this recipe which,
although mildly bitter, it is altogether pretty tasty.
You could also use Swiss or rainbow
chard or even spinach.
So, after thoroughly washing the green chard,
cut them into ribbons.
The grassy flavour of fresh dill herbs works
well in the creamy sauce but you could also
use parsley if it is more readily available
to you.
By now the water should have reached full
boil. So, drop in the rigatoni. I am using
corn pasta but any pasta of your choice will
do just fine.
While the pasta is boiling, lightly cook the
vegetables.
In a skillet on medium-high temperature, add
1/2 tablespoon of coconut oil. Add the cauliflower
and cook covered for about 5 minutes while
stirring occasionally.
Add in the green chard and cover. Let the
chard wilt for a few minutes then stir.
Then set the vegetables aside.
By now the pasta should be almost cooked.
We want the pasta just to be 75% cooked as
it will cook further while baking. So drain
the water and set the pasta aside.
Now let’s make the white sauce.
In a pan, heat one tablespoon of coconut oil
on medium temperature. Add the flour. Use
rice flour for gluten-free. Whisk to mix it
thoroughly with the oil. A silicon whisk is
very useful in this case. What we are doing
here is making a roux by roasting the flour
into the oil for about 3 to 4 minutes until
the flour lightly changes colour 
to a golden beige.
Now lower the heat to a medium-low, and start
adding in the coconut milk a little bit at
a time while continuously stirring with the
whisk. If lumps start to form, turn the heat
to even lower and continue to stir more vigorously
while adding a little bit more of the coconut
milk. Soon, the lumps should melt away leaving
a creamy thick mixture.
Next add in the oat milk and continue to stir.
Add water if required
if the mixture is too thick.
At this point you may turn off the heat or
turn it to a very low while adding the flavour
ingredients into the sauce. So, add in the
nutritional yeast, miso paste, chili flakes,
Marmite, thyme leaves and salt to taste. This
sauce is what will flavour the whole dish,
so make it a little bit saltier than what
you would normally have. When mixed with the
pasta and veggies, it will be just right.
Turn the heat back to medium and simmer while
stirring for a few more minutes until the
sauce is neither too runny nor too thick.
Turn off the heat and set aside.
Preheat the oven at 180 degrees Celsius or
350 degrees Fahrenheit.
You can mix the pre-cooked vegetables with
the pasta or leave them separate and layer
them into the baking dish.
Once mixed, fill a rectangular baking dish with half of the pasta and veggie mixture.
Layer with half of the white sauce.
With a creamy cheesy white sauce like this
one, it is the perfect recipe to tuck some
greens onto your plate if you are not very
fond of eating your greens plain 
and straight up.
Mix the sauce lightly with the pasta so that
it seeps in between.
Then sprinkle with some of the chopped dill.
Place another layer of pasta and vegetables
followed by a top layer of the rest of the
white sauce.
Sprinkle with some more dill.
Then add some breadcrumbs.
I have used some crushed crackers 
instead of breadcrumbs.
Use gluten-free breadcrumbs or crackers if needed.
Place in the oven and let it magically meld
and mingle the flavours of each ingredient
for 15 to 20 minutes until a nice crusty golden
layer is formed to contrast with the gooey
interior. The final dish is so moreish even
the oven will be asking for more!
Allow the dish to cool for about 5 minutes
before serving.
Pasta bakes make ideal leftovers that can
be reheated in the oven or microwave with
a little water. They can even be portioned
into small baking dishes and kept frozen until needed.
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