Pasta Bake

1 red onion

4 garlic cloves

1 red pepper

2 tins (800g) chopped tomatoes

175ml/3/4 cup water

5 sun dried tomatoes, in oil

2 tbsp tomato puree

1 tbsp balsamic vinegar (sub. soy sauce)

1 tsp sugar

1 tbsp mixed dried herbs

Pinch chilli flakes

6 vegan sausages

1.5 tbsp vegan butter

2 tbsp flour

175ml/3/4 cup non-dairy milk

1/2 tsp dijon mustard

50g vegan cheese

350g penne pasta

50g/1/2 cup vegan cheese, grated

Method:

• Pre heat oven to 180ºC.

• Finely chop the onion and place in a saucepan on medium heat with some oil. Leave to fry for a few minutes.

• Mince the garlic and finely chop the red pepper and add to the pan. Cook for about 10 minutes until the onion and pepper are soft through.

• Add the chopped tomatoes, water, finely chopped sun-dried tomatoes, tomato puree, balsamic vinegar, sugar, mixed herbs and pinch chilli flakes.

• Bring to a gentle simmer and leave to cook for 15-20 minutes.

• In a separate pan, heat some oil. Cut sausages into small chunks and fry until browned and crispy. Set aside.

• Make the white sauce. Add vegan butter to a small saucepan on low heat. Once melted add the flour and mix until it forms a roux/paste.

• Gradually add the milk and whisk continuously until smooth. Add the vegan cheese and whisk again until melted and thickened. Set aside.

• Cook pasta until al dente. Drain and place in an oven proof dish.

• Taste and season the tomato sauce and pour over the pasta with the cooked sausage. Stir well.

• Pour the white sauce over the top so it is evenly distributed. Sprinkle the vegan cheese on top and place in the oven for 20-25 minutes.