This baked vegan pasta dish is made of rigatoni stacked vertically and formed into a honeycomb pattern, and filled with a rich, cheesy french onion filling. Don't worry, no bees were harmed in the making of this epic pasta pie!
Many food trends have come and gone, the tiktok wrap, baked feta pasta, oreo mug cake, the list goes on. However, this rigatoni pie or pasta cake is too fabulous to pass! It's almost like lasagna but assembled vertically, creating a stunning and fun honeycomb pattern. And you can choose whatever fillings or sauces you like to fill the tubes and gaps!
2-3 sweet onions, about 1 1/2 cup chopped
4 tablespoon olive oil
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup soy milk
1 cup soya cream
125 gram vegan cream cheese
Vegan shredded cheese for topping
- Finely dice the onions, in a large nonstick pan, heat 3 tablespoons of olive oil on medium heat. Add the onions, stir and cook for about 15 till they’re soft;
- Increase the heat to medium-high. Add the remaining tablespoon of olive oil and continue to cook, stirring often, add the salt and cook till onions are caramelized, about another 15 minutes;
- Add the bay leaves, thyme, and black pepper, toss to toast the spices and mix well with the onions, then add in the soy milk and cream, bring to a gentle boil;
- Assemble the pasta into a lined spring pan, then pour the onions mixture over the pasta, shake the pan a few times to make sure the mixture goes into the tubes and gaps;
- Sprinkle and cover with shredded cheese, bake for 25 minutes till golden;
- Let it rest for 5 minutes before cutting, enjoy!
Many food trends have come and gone, the tiktok wrap, baked feta pasta, oreo mug cake, the list goes on. However, this rigatoni pie or pasta cake is too fabulous to pass! It's almost like lasagna but assembled vertically, creating a stunning and fun honeycomb pattern. And you can choose whatever fillings or sauces you like to fill the tubes and gaps!
I made a silky, rich, and creamy french onion filling for this dish. It's beautifully flavored by the caramelized onions, the french onion soup spice mix, and vegan cream cheese. The cheesy filling also helps to bind all the rigatoni nicely together.
I will upload a video tutorial on how I made this honeycomb pasta on my Instagram @veganbunnychef and @tiktok. And feel free to message me on either platforms if you have any questions!
INGREDIENTS:
500 gram dry rigatoni2-3 sweet onions, about 1 1/2 cup chopped
4 tablespoon olive oil
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup soy milk
1 cup soya cream
125 gram vegan cream cheese
Vegan shredded cheese for topping
TO MAKE:
- Preheat oven to 395°F;- Finely dice the onions, in a large nonstick pan, heat 3 tablespoons of olive oil on medium heat. Add the onions, stir and cook for about 15 till they’re soft;
- Increase the heat to medium-high. Add the remaining tablespoon of olive oil and continue to cook, stirring often, add the salt and cook till onions are caramelized, about another 15 minutes;
- Slowly stir in the cream cheese, keep stirring and make sure they’re dissolved well;
- Bring to a gentle boil again and simmer for 10 minutes to thicken, set aside;
- Cook the pasta till al dente, drain very well;
- Bring to a gentle boil again and simmer for 10 minutes to thicken, set aside;
- Cook the pasta till al dente, drain very well;
- Sprinkle and cover with shredded cheese, bake for 25 minutes till golden;
