If at first you don’t succeed…
I am not a huge pasta fan. Besides lasagna and mac and cheese, it isn’t my favorite food in the world. This recipe used to go by a different name, it had a totally different look. It was slinky, sexy, and saucy. And I hated it. I finished making it, taking photos, poured a couple hours into it, and sat down to check out the photos, and said to myself, “Casey, you hate pasta. Why did you make this?!” So, I put in the fridge and was sad and posted a silly status on Facebook about failed recipe attempts. Then I got to thinking, it wasn’t a bad recipe. It was actually pretty good, it just wasn’t very me. When I think of recipes I love to make, I think comforting, delicious, and easy. Southern comfort fused with a little pizzaz, maybe. This dish was too fancy.
The dish above is fine. It’s prettyish, it tasted fine, but it wasn’t me. So, this went into a pot until my husband came home. He tried the pasta mixed together with the sauce and e, heated some up in our microwave, and loved it. I decided to try it again, added some breadcrumbs, a little salt, and hot sauce, and realized it was sort of delicious. So, today I turned my failure into an easy pasta bake. Simple, yummy, and the sauce is made from scratch! Plus, it’s easy. And easy pasta bake!
…try, try again!
The new recipe is much more up my alley. It will use the same ingredients, prepared the same way, but an additional step of mixing it up and baking it at the end makes it creamy, crunchy, and on point. Serve it with a caesar salad, fresh bread, and a glass of your favorite wine!
Let us know in the comments your favorite pasta! And when you make this (or any of our recipes!), take a photo and tag us on Instagram and use #twocityvegans!
- 1 lb of linguine, boiled
- pinch of salt
- teaspoon of oil
- 2 medium tomatoes sliced
- 2 cups water
- ¼ cup tapioca flour (or sub flour)
- ¼ cup all purpose flour
- ¼ nutritional yeast
- 1 tablespoon olive oil
- 2 teaspoon minced garlic
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- 1 tablespoon apple cider vinegar (or double your lemon juice)
- 1 tablespoon lemon juice
- 2 tablespoons Braggs Liquid Aminos or soy sauce
- salt and pepper to taste
- ½ cup breadcrumbs
- 1 teaspoon paprika
- 1 tablespoon nutritional yeast
- salt and pepper to taste
- Make your pasta according to the instructions, insuring you add oil so the pasta doesn't later stick together. Drain and leave in the colander when done.
- Heat the oil on medium and sauté the garlic for several minutes in a large pot. Then add the spices, nutritional yeast and mix together.
- Mix the water with the tapioca flour and flour together, ensuring it dissolves. Add to the pot with the garlic and spices. Add the remaining ingredients and whisk constantly until the sauce becomes thick and creamy. Taste and add salt and pepper if needed.
- Add the noodles and tomatoes to the pot and mix together so the pasta and tomatoes become coated. Pour into a 9x9 baking pan, and cover with the breadcrumb mixture.
- Bake for 30 minutes on 375.