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Baked pasta with seitanballs Rating average       PreviewIngredientsPreparation
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0 0 Intermediate 390 Kcal Recipe card 50 Minutes

This is a recipe from my grandmother's cooking and it was done with meat.
It was a typical dish and my sister Tina and I were busy making small, perfect, strict meatballs.
My grandmother was a very sweet woman, but with meatballs and tomato sauce, she was not joking: they had to be as she said, if they did not we should restart from the beginning.

I modified this recipe making it vegan, but it came very good and full of the scent of my memories of when I was a child.
The original recipe does not include béchamel because in the south of Italy it is not used: I made this recipe by adding it and I must say that the dish is enriched, it is very good.

Mara Di Noia- Vegachef & Food Therapist
Ingredients for 4 persons
  • 20 gr Extra Virgin Olive oil
  • 40 gr Breadcrumbs
  • 50 gr Onion
  • 100 gr Carrots
  • 1000 ml Tomato flesh
  • 5 gr Salt
  • 40 gr Cornstarch
  • 20 gr Parsley
  • 500 gr Pasta
  • 250 gr natural Seitan
  • 500 ml Bechamel
Preparation for 4 persons step
1
Prepare all the ingredients to make the recipe.
Take the seitan, the onion, the carrot and the parsley and place them into Vento jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento has to blend at speed 30 for 30 seconds
Now press STOP to end the blending.
step
3
Remove the mixture from the jar and add salt, oil, cornstarch and breadcrumbs.
Make small balls and place on a dish.
step
4
Cook the pasta.
Drain it halfway: place it in a baking dish with a round of oil, mix with the béchamel and the tomato flesh and add the seitanballs that must be abundant.

Bake at 200 degrees for 20 minutes and then taste absolutely hot.

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