The thrifty vegan strikes again.

The Thrifty Vegan’s Pasta Bake

This hearty comfort food is made creamy with a homemade mint pesto because I’m addicted to the sweet zing of fresh mint, but any fresh herb can be substituted.

1kg wholemeal pasta $4.00
810g crushed tomatoes $2.59
0.18kg green capsicum $1.24
1 zucchini $0.95
1 bunch baby pak choy $1.98
Bunch fresh mint $3.00
50g walnuts $0.70

From the pantry:
1/2 C olive oil
pinch black pepper
1 t vegetable stock
2 T minced garlic
1/4 C nutritional yeast
2 t lemon juice
water

Total (feeds 8): $14.46
$7.23 to feed a family of 4.

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3 thoughts on “The thrifty vegan strikes again.

  1. This looks great. I’ll definitely try it soon. Did you just mix it all up and pop it in the oven?

    New to the blog via veganabouttown’s links… will keep reading 🙂

    1. Hi Matt,

      Pretty much. I ground up the walnuts in a coffee/spice grinder, cooked the pasta and then mixed it all together. Sprinkled extra nutritional yeast, and then put it in the oven on 180 C for half an hour-ish.

      Thanks for stopping by!

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