It's a vegan version of his classic pasta bake, which usually involves a cheese sauce and a thick crunchy topping, much beloved by our teenagers. He made the cheesy bake for the kids and the vegan version for me. (He ate both...)
- Cook the pasta and vegetables, drain, and put into an ovenproof dish.
- Mix the soya milk and tahini with the pasta and veg and season with salt to taste.
- Top with 50g hemp flour, oats, cherry tomatoes, paprika, mixed herbs
- Bake at190C for 30 mins/ until golden brown on top