Baked Pasta Tart with Smoked Tofu and Mushrooms
This baked pasta tart with smoked tofu and mushrooms is a budget-friendly vegetarian recipe you can make for dinner, lunch or even picnics and potlucks!
Ingredients
- 200 g gluten-free pasta I used Schar gluten-free penne, but you can use any other kind of pasta.
- 2 medium tomatoes chopped
- 1 onion chopped
- 1 large zucchini thinly sliced (You can also use eggplant. The first version of this recipe was made using eggplant instead of zucchini.)
- 150 g smoked tofu mashed with a fork (Use smoked tofu only, regular tofu is bland.)
- 2 eggs beaten
- 2 cups button mushrooms sliced
- some cherry tomatoes for garnishing
- 2 tsps dry thyme
- 1 tsp oregano
- sea salt and ground pepper to taste
- ½ cup fresh dill chopped
Instructions
- Add water in a large pot. Add 1/2 Tbsp salt.
- Add pasta and sliced mushrooms. Boil for 10 minutes.
- Drain pasta and mushrooms and move them into a large bowl.
- Add all the other ingredients, except cherry tomatoes and zucchini slices. Mix well.
- Use a cake tin with detachable walls/round yena bowl or simply just a pot. Cover it with parchment paper and grease it.
- Cover the bottom with zucchini slices.
- Add the composition from the bowl and spread it evenly.
- Put some zucchini slices on top and garnish with cherry tomatoes.
- Bake at 200C/392F for 30 minutes.
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