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maltatoday | SUNDAY • 16 JANUARY 2022 10 FOOD Baked macaroni By Daniel Pisani from @Lifeof Marrow The recipe consists of a plant-based meat sauce and tube-shaped pasta, with the addition of f lax eggs to bind everything together Thursdays at 6:30pm on TVM Repeats Monday at 2.00pm on TVM2 Friday at 5.30pm on TVM2 gourmettoday.recipes Facebook @gourmetchallenge • 500 g wholewheat rigatoni or gluten-free alternative • 280 g brown lentils • 500 ml vegetable stock • 500 ml tomato passata • 1 tbsp dried Mediterrane- an herbs • 5 tbsp tomato paste • 1 onion • 3 garlic cloves • 4 tbsp nutritional yeast • 4 flax eggs • 100 ml red wine • 1 tsp sea salt • ¼ tsp black pepper • 2 bay leaves • 1 sprig celery • 1 sprig parsley • Olive oil INGREDIENTS METHOD 1. Start by soaking the lentils for around 30 minutes, drain and set aside. 2. In a medium sized pan, sauté the onion and garlic in olive oil. 3. Toss in the herbs, celery, parsley, salt and pepper and give it a good stir. 4. Add the lentils and stir once again. 5. Then pour in the wine, stir and add the remaining ingredients. 6. Bring to a boil. 7. Lower the heat and let the sauce simmer for around 40 minutes, stirring it every few minutes. 8. Once the lentils have softened, the sauce is ready. 9. Meanwhile, prepare the flax eggs and cook the pasta until it is al dente. 10. Combine the pasta with the sauce and the flax eggs, ensuring that the flax eggs are distributed throughout the mixture. 11. Bake the macaroni in an oven preheated to 200ºC for 40 minutes or until the top is crisp. 12. Let it stand for a short while to set, before serving. This recipe first appeared on Gourmet Today TV, aired on TVM on 2 October, 2015.