The heart wants what it wants. And today my heart wants a warm oven baked pasta dish with a crunchy topping. Or should I say my soul wants this? This, my friends, is a real soul (comfort) food.
This few weeks weather have been crazy here in (southern) Sweden. Even tho its supposed to get warmer it’s been snowing, and windy, and rainy, and boring. We got sunshine and snow on the same day, few days in a row this week. Whaat? So my soul is craving this warm, creamy but crunchy pasta.
The best thing about being HCLF ( High carb, low fat) vegan is that carbohydrates are not a big no-no like in many other diets. (OH hell no. Did I just say that vegan is a diet and not a lifestyle? Don’t be like that. You know what I mean).
If I’m forced to choose one food group for the rest of my life, and yes it’s like the pig on the desert island question and would never happen, I would choose carbs. Imagine how much you can do with carbs. Mash potatoes, fries, quinoa for breakfast, lunch, and dinner. And all those bananas. Mmm bananas. I think I made my point.
If you are avoiding gluten, this dish is easily convertible to gluten-free. Just swap pasta and panko (bread crumbs) with gluten-free.
If you try this recipe let me know what you think. I would love to hear from you. And don’t hesitate to comment below if you have any questions.