Vegan Pastitsio Recipe

Vegan Pastitsio Recipe

Ingredients

Makes 6 servings

• 3 cups cooked or 2 (15.5-ounce) cans chickpeas, drained and rinsed
• 12 ounces elbow macaroni
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, chopped
• 1 (10-ounce) package frozen chopped spinach, thawed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried mint
• 1/4 cup dry white wine
• 2 cups marinara sauce
• 2 tablespoons chopped fresh flat-leaf parsley
• salt and freshly ground black pepper
• 2 cups Vegan White Sauce
• 1/2 cup chopped pine nuts

Method

1. In a food processor, pulse the chickpeas until coarsely chopped and set aside
2. In a pot of boiling salted water, cook the macaroni over medium-high heat, stirring occasionally, until al dente, about 8 minutes
3. Drain well and set aside
4. Preheat the oven to 375°F
5. Lightly oil a 9 x 13-inch baking dish and set aside
6. In a large skillet, heat the oil over medium heat
7. Add the onion and garlic, cover and cook until softened, about 5 minutes
8. Stir in the spinach, chopped chickpeas, oregano, cinnamon, mint and wine and simmer, uncovered, for 3 minutes
9. Stir in the tomato sauce, parsley and salt and pepper to taste
10. Cook over low heat for 10 minutes to blend flavors
11. Spread half of the cooked pasta in the prepared baking dish and spread the tomato-chickpea sauce on top
12. Spread the remaining pasta on top of the tomato-chickpea sauce and top the pasta with the white sauce
13. Sprinkle with pine nuts
14. Cover with foil and bake for 30 minutes
15. Uncover and bake 10 minutes longer
16. Let stand at room temperature for 10 minutes before serving

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