A no-wheat and low-carb version of pasta bake.

Since turning my back on wheat, I miss the hearty and savoury comfort of a pasta bake. This idea just dawned on me: replace the pasta with something else that bakes well in a sauce, like cauliflower and eggplant. The result is far nicer than I expected, and certainly not just a substitute for the real thing. It’s a real thing on its own.

INGREDIENTS for 2 servings

1/3 of a batch of Tempeh Bolognese sauce (which I keep frozen for quick meals like this one)
1 batch of cashew alfredo sauce
1/2 head of cauliflower, cut into 2.5cm florets
1 small eggplant, cut into 2.5cm cubes
salt
olive oil
vegan cashew parmesan sprinkle

INSTRUCTIONS

Salt the eggplant and let it sit to extract the bitterness for about 30 minutes. Then rinse and dry the cubes.

Toss the cauliflower and eggplant cubes in olive oil, salt & pepper and roast in the oven for 30mins at 200C, or roast in the airfryer for 15mins at 180C.

Turn the oven down to 170C.

Mix the roasted cauliflower and eggplant with the tempeh bolognese sauce and pour into an ovenproof dish.

Cover with alfredo sauce and sprinkle on the cashew parmesan.

Back for 30mins. Serve with avocado salsa or other side salad.