
Are you looking for a little comfort food? Or dinner party style food? This vegan rotolo di pasta is the perfect dish! Pasta has always been one of the best comfort foods and I have loaded it with even more delicious things!
This recipe is way easier than it looks; there are alot of elements to it but they are all super easy.
You can easily remove one or both of the sauces if they don't appeal to you, however I think they go so well together!
I found this recipe in an old cooking book I have;
As I'm sure some of you know, my parents have always made us home cooked meals. My dad hass been a chef his whole adult life and my mum has always baked for and with us and then when we were old enough for her to return to work she went back into working in food industry.
Because of this we have always had lots of cook books and as we all bought more for ourselves.
When my parents moved into the campervan they my siblings and I their cookbooks.
When Lawrence decided to become a vegan he gave me all his cook books that he no longer uses.
I have been slowly turning recipes from these books vegan for all of us to enjoy.
This recipe came out of a book called The Classic Pasta Cookbook by Giuliano Hazan. It was first published in 1993.
It is full with every pasta recipe you could think of, it's been great inspiration for our dinners, and hopefully for all of you!

To make this vegan rotolo di pasta, you first need to make the pasta.
This is super easy, you just need flour, salt, olive oil, turmeric and warm water.
The turmeric is for a little colour but it is completely optional, however I highly recommend you use it as turmeric has so many health benefits.
I have talked about the health benefits in other posts but I recommend you do your own research!
Once the dough is made you will need to put it in the fridge for 45 minutes, this makes it become a little harder; more pliable and easier to work with. It also makes it more like pasta dough than bread or biscuits.
I suggest you make the sauces while it's in the fridge as they can sit while you make the rest of it. This way you know it's ready when you are.
However, you can make the sauces while the pasta in boiling, but the burro e pomodoro could take longer to cook than the pasta.

Once the pasta comes out of the fridge, you can roll it into a large rectangle.
Cover the whole of the pasta with a layer of spinach; it will wilt a little when it's cooked so you want to make sure you have enough in there.
You can then layer your cheese and nutritional yeast.
As you can see I put the cheese quite far from the edge but you actually only need it to be about 1-2 cm from the edge.
You can then roll the pasta and spinach around the cheese. Like a swiss roll.

You then need to roll your pasta in a muzzie to put in a pot of boiling water for 20 minutes.
You need to tie the edges to keep the pasta in place and stop the melted cheese coming out and water getting in.
If you don't have a pot big enough you can curle the pasta round the pan, this is what I did, or you can cut the pasta in half and use two muzzies.

Once the pasta has come out of the boiling water you can carefully un wrap the muzzie and cut it into slices.
You need to work quite quickly because the cheese will have melted slightly and will try to drip out a little.
When I first made this recipe, I attempted to use cream cheese but unfortunately when it melts it becomes liquid and drips out instantly when you cut the pasta.
You can then place the sauces on top, add more grated cheese if you would like and then bake in the oven for a further 15 minutes.
This lets the sauces melt with the pasta and the grated cheese melt.

Nutritonal Information for pasta without Sauce per roll;
Calories; 186.4
Fat: 4.6g
Carbohydrates: 31.78g
Fiber: 1.45g
Protien: 4.65g
Calcium: 11.7mg
Iron: 0.9mg
Nutritional Information for Bechamel per roll:
Calories: 33.7
Fat: 4.42g
Carbohydrates: 3.11g
Fiber: 0.18g
Protien: 0.43g
Calcium: 20.5mg
Iron: 0.2mg
Nutritional Information for burro e pomodoro per roll:
Calories: 40.6
Fat: 3.25g
Carbohydrates: 2.22g
Fiber: 0.44g
Protien: 0.64g
Calcium: 1.3mg
Iron: 0.1mg
We hope you love these as much as we do!
If you have any questions please send us a message. You can message on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa

Rotolo Di Pasta
Ingredients
Pasta;
3 Cups Plain Flour
1-1 ½ Cup Warm Water
¼ tsp salt
¼ tsp Turmeric (Optional)
1 tbsp Olive Oil
Filling;
1-2 Cups Spinach
1 Cup Grated Cheese + More for the top
2 tbsp Nutritional Yeast
Bechamel Sauce;
30g Plain Flour
30g Butter
½ - 1 Cup Milk
Burro E Pomodoro;
1 x 400g Tin Chopped Tomatoes
50g Butter
½ Onion - Peeled
Method
Pasta;
In a large bowl sift the flour, salt and turmeric.
Add the oil and mix with a fork
Add a little water at a time and mix it in until you create a dough.
Knead to create a smooth dough.
Place in a lightly oiled bowl, cover with cling film and place in the fridge for 45 minutes.
Burro E Pomodoro;
Place all ingredients in a small saucepan.
Simmer over a low heat until the sauce thickens 30-40 minutes.
Take off the heat, remove the onion and cover until needed.
Bechamel;
In a small saucepan, melt the butter on a medium heat.
Add the flour and whisk constantly to create a roux
Still whisking constantly add the milk a little at a time until your mix is a custard like consistency.
Take the pan from the heat and place baking parchment over the top of the roux, touching the surface, to prevent a film developing.
Constructing;
Roll your dough into a large rectangle, roughly 10 cm width and length until it’s about ½ cm thick.
Cut the excess off to create your rectangle.
Place a layer of spinach across the whole of the pasta and then about a cm from the edge place your grated cheese lengthways along from one side to the other.
Sprinkle your nutritional yeast over the cheese.
Roll the pasta up into a long roll, like a swiss roll.
Use a little water to wet the edge and press gently pinch a little if needed, to seal the edge up.
Boil a large saucepan of water.
Place the roll on a muzzie or tea towel.
Roll the muzzie around the pasta tightly and tie the edges. I used sandwich bag ties.
When the water is boiling, place this in the boiling water, gently press it down so it is below the water and leave for 20 minutes. If you don’t have a large enough pot for the whole thing you can curl it round, which is what I did, or cut it in half and use 2 muzzies.
Preheat oven 180C
Prepare a large baking tray with baking parchment.
Carefully remove the pasta from the saucepan, unravel the pasta and place on a chopping board.
Working quickly, as the cheese will have melted slightly, chop into 1-2” slices and place flat on the baking tray.
Place a tsp of burro e pomodoro in the center of each roll.
Spread a tsp - 1 ½ tsp of bechamel over the top of each roll.
Sprinkle more melted cheese over the top if you would like.
Bake in the oven for 15 minutes.
Serve
Enjoy!
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