Vegetarian Spanish Casserole Recipe

About this recipe

A hearty and flavorful vegetarian casserole featuring tender noodles, vibrant vegetables, and a creamy tomato-based sauce, perfect for a satisfying dinner.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 1 pc (10 g) On1Y Oregano Dried Herb
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 100 g Old Hill Parmesan Cheese
• 400 Ml Kara Coconut Cream
• 200 g Hommade Tomato Puree
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil, then sauté 1 diced onion and 1 diced green pepper until softened, about 5 minutes.
3. 3. Stir in 1 teaspoon of smoked paprika and 1 teaspoon of dried oregano, cooking for an additional minute to release the spices' aroma.
4. 4. Cook 300 g of egg noodles according to the package instructions. Drain and set aside.
5. 5. In a large mixing bowl, combine 1 can of coconut cream, 2 cans of tomato puree, 2 tablespoons of soy sauce, and 1/2 cup of grated Parmesan cheese. Mix well.
6. 6. Add the sautéed vegetables and cooked noodles to the bowl, stirring until everything is evenly coated with the sauce.
7. 7. Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle an additional 1/4 cup of grated Parmesan cheese on top.
8. 8. Bake in the preheated oven for 1 hour, or until the casserole is bubbling and the top is golden brown.
9. 9. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your vegetarian Spanish casserole!