Conchiglie al Pesto ‘al Forno’

I was intending to make pesto lasagne this time, except unfortunately when I went out to buy lasagna sheets I couldn’t find any Italian ones. I went to the biggest supermarket and town, and still, the best they had was ‘Sainsbury’s Basic Lasagna Sheets’, which is not something I was too keen to try. I made this instead though, as a sort of experiment, and I was actually quite happy with how it turned out. Very nice and tasty, and a little different from any regular pasta.

Ingredients (serves 2)

  • 80g flour
  • 3 tbsp margarine
  • 150ml oat milk
  • 400g pasta
  • 1 portion pesto alla genovese
  • 3 tbsp nutritional yeast (optional)

Preparation (30 minutes)

Melt the butter into a large saucepan, then slowly add the flour and mix it together. Slowly add the milk, while continually stirring, making sure not to let any lumps form. The texture should be creamy but not too thick, if it’s too watery or too solid just add some more flour or milk respectively. Preheat the oven to 220 °C. Fill a large pot with water and a little rock salt, and put it to boil. When it’s boiling, add the pasta, stir every 2 minutes or so, and after 7 minutes, taste. When the pasta seems ready, drain it and throw it back in the pot. Add the pesto, nutritional yeast, and the white sauce (the flour, margarine, and oat milk mixture), and stir. Then pour the pasta into a casserole, and stick in the oven. Check after about 10-15 minutes, and take it out when it’s as crunchy as you like it. Enjoy!

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