Pastichio is a family favourite in all its versions. This meatless version of the popular Greek dish requires a bit more time to make, but worths the effort! ☺️ The combination of flavourful vegetables with the béchamel sauce will make all pasta lovers drool. 🤤

🧑‍🍳 Ingredients
🔸500g pastichio pasta
🔸1 tbsp salt
🔸2 tbsp olive oil
🔸2 tbsp olive oil
🔸1 onion finely chopped
🔸2 garlic cloves crushed
🔸4 carrots grated
🔸2 zucchini grated
🔸2 bell peppers chopped
🔸1 cup corn
🔸400g tomato sauce
🔸200g feta cheese (cut in cubes)
🔸1½ tsp salt
🔸½ tsp pepper
🔸1 tbsp oregano
🔹Béchamel Sauce
🔸1.5 lt milk
🔸6 tbsp cornflour
🔸1 tbsp butter
🔸1½ tsp salt
🔸½ tsp pepper
🔸1 egg (lightly beaten)
🔸50g grated parmesan cheese
🔸70g grated cheddar cheese
1️⃣ Vegetable Sauce: Finely chop the onion and garlic and sauté them with olive oil for about 2 minutes.
2️⃣ Add all the vegetables and simmer them for 8 minutes.
3️⃣ Add salt, pepper, oregano and the tomato sauce and simmer for another 10 minutes.
4️⃣ Pasta: Boil the pasta in salted water according to the directions on their package.
5️⃣ Drain the pasta, add a little olive oil and mix them with the vegetable sauce and the feta cheese.
6️⃣ Béchamel Sauce: In a separate pot, add the milk, corn flour, salt and pepper and stir constantly until it becomes thick.
7️⃣ Once the sauce thickens, add the egg, butter and the parmesan cheese, and mix until combined.
8️⃣ In a deep baking dish spread a little bit of olive oil at its base and lay the pasta mixed with the vegetable sauce.
9️⃣ Sprinkle grated cheese and cover them with the béchamel sauce, making sure all pasta is covered.
🔟 Sprinkle the cheddar cheese on top and bake in a pre-heated oven at 180ºC (350ºF) for 40 minutes.

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