YESSS❗️Finally I managed to master & veganise my mum’s baked pasta, one of my favourites 👍🏽 I’m rarely seen in the kitchen, but when the craving for my mum’s dishes creep in, there I am, motivated and inspired to create something traditional into something healthier and something that works for us.

This is my version of my mum’s baked pasta with broccoli, porcini & portobello mushrooms, smoked tofu (instead of bacon) & my own bechamel sauce made with plant milk, porcini water & flour, topped with vegan cheese & parsley ... It doesn’t have a name, because whenever I asked my mum for the name of this dish, she always replied with, ‘I don’t know, it’s a mix of what I had in the fridge!’ So I decided to call it Mary’s Baked Rigatoni 😍

Stay tuned, this will soon feature in our weekly menus, but first will have to ask Josh to master a home-made nutty-cheesy topping that goes with it (instead of store-bought vegan cheese)!

Now we’re off to devour this beauty 🤗

Have a nice weekend y’all 💥

Cri x