Ingredients
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8-10 pieces of large gluten-free pasta (lasagna or cannelloni) Pasta
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1 pinch Rock salt
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1 jar roasted red Sweet bell peppers
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4 Sun-dried tomatoes
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2 tablespoons Olive oil
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1 tablespoon Vegetable butter
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1 teaspoon Bouquet guarni
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1 tablespoon Fakon bits
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2 tablespoons soft tofu Tofu
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1/2 cup Tomato sauce
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2 tablespoons Non-dairy mozzarella shreds
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2 tablespoons Non-dairy Parmesan-like cheese
Directions
Italians are masters of food re-use, especially when it comes to pasta. If you have some lasagna sheets left over to use or if you have some broken cannelloni that are too cracked to hold any filling, you can re-use them in this dish. Maltagliati is the Italian for “badly cut” and includes any type of pasta that’s irregular in shape.
In many Italian households, maltagliati are home-made from scratch and the pasta sheets ate “badly cut” on purpose. However, if you break some lasagna sheets or cannelloni with your hands, you will pretty much get the same result.
That’s the very first step of this recipe: break up all your pasta into large, irregular pieces, then cook them in boiling water with a pinch of rock salt. While your pasta is cooking, slice the roasted red peppers and the sun-dried tomatoes. Heat the olive oil and the vegetable butter in a skillet, add the herbs, the fakon bits, and cook for one minute. Then, add the sliced peppers and tomatoes, and cook for a couple of minutes. Stir in the tomato sauce and the soft tofu and continue to cook over low heat until your pasta is al dente. Then, drain the pasta and transfer it to the skillet.
Fold the pasta into the sauce and transfer a little pasta to the serving plates, just enough to cover the bottom. Sprinkle a bit of grated vegan mozzarella cheese and then top with the rest of the pasta. Sprinkle with grated Parmesan-like cheese and enjoy your maltagliati hot!
Steps
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1
Done
12 minutes
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Cook the pastaBring a large pot of water to the boil, and add a pinch of rock salt. Roughly break the pasta sheets or cannelloni and add them to the pot. Cook according to the instructions on the back of the package - if using two different types of pasta, add first to the pot the one with longer cooking time and add the rest later. |
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2
Done
10 minutes
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Prepare the sauceHeat the olive oil and the vegetable butter in a cocotte. Add the herbs of the bouquet garni and cook for one minute. Slice the roasted red peppers and the sun-dried tomatoes into thin strips and add them to the cocotte. Add the fake bits and cook for a couple of minutes. |
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3
Done
5 minutes
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Finish the cookingWhisk together the tomato sauce and the soft tofu, until the tofu has a creamy consistency. Add the mix to the cocotte. When your pasta is al dente, drain it and transfer it to the cocotte. Gently fold the pasta in the sauce and take off the heat. |
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4
Done
3 minutes
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Compose the dishTransfer a little bit of pasta to the serving dishes, just enough to cover their bottom. Then, sprinkle some vegan mozzarella shreds on top and a little bit of grated vegan Parmesan-like cheese. Cover with more pasta and top with another generous sprinkle of Parmesan-like cheese. |
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5
Done
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ServeServe hot! |
