Vegan Pastitsio with Chickpea Béchamel

Ingredients

• about 450 g Bucatini Pasta
• about 450 g Mushrooms
• 1 cup Walnuts
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Tomato Paste
• 1/2 cup Red Wine
• 1 tsp Dried Oregano
• 1 can (15 oz) Chickpeas
• 3 tbsp Nutritional Yeast
• 1 tbsp Lemon Juice
• 2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Bring a large pot of water to a rolling boil over high heat, then add the about 450 g of bucatini pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is tender but still firm to the bite (al dente); drain the pasta thoroughly in a colander and set it aside.
2. 2Cut the 1 medium onion into 0.635 cm dice and mince the 3 cloves of garlic. In a food processor, pulse the about 450 g of mushrooms and 1 cup of walnuts until finely chopped, resembling coarse crumbs.
3. 3Heat the 2 tbsp of olive oil in a large skillet over medium heat. Add the diced 1 medium onion and minced 3 cloves of garlic and cook for 5-7 minutes, stirring occasionally, until softened and translucent; then add the finely chopped about 450 g of mushrooms and 1 cup of walnuts mixture to the skillet and cook for 8-10 minutes, stirring frequently, until browned and most of the liquid has evaporated.
4. 4Stir in the 2 tbsp of tomato paste, 1/2 cup of red wine, and 1 tsp of dried oregano into the skillet with the mushroom mixture. Bring the sauce to a gentle simmer over medium-low heat and cook for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
5. 5Drain and rinse the 1 can (about 425 g) of chickpeas. In a blender, combine the drained 1 can (about 425 g) of chickpeas, 3 tbsp of nutritional yeast, 1 tbsp of lemon juice, and 1 cup of water; blend on high speed for 2-3 minutes, until the mixture is completely smooth and creamy with no visible lumps.
6. 6Prepare a 22.86 × 33.02 cm baking dish. Spread half of the cooked about 450 g of bucatini pasta evenly over the bottom of the dish, then spoon all of the mushroom and walnut sauce over this pasta layer, spreading it evenly, and top with the remaining half of the cooked about 450 g of bucatini pasta; finally, pour the chickpea béchamel evenly over the top pasta layer, spreading it gently to cover completely.
7. 7Bake the pastitsio in the preheated 190°C oven for 35-40 minutes, or until the béchamel topping is golden brown and visibly bubbly around the edges. Carefully remove the baking dish from the oven and let the Vegan Pastitsio cool for 10-15 minutes before slicing and serving; this resting time allows the layers to set, making it easier to cut and serve neat portions.

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