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Enjoy with friends Something for the weekend

Family time and plenty of good food – the two ingredients you need for the perfect lazy weekend…

Roasted red pepper rigatoni cake

By Maria Koutsogiannis

Serves 4 | Prep 35 mins | Cook 30 minutes | Calories 1045 (per serving)

2 tbsp extra virgin olive oil

450g (1lb) rigatoni

2 roasted red peppers

180g (61/3oz) fresh tomatoes

140g (5oz) cashews juice of 1-2 lemons

2 tbsp nutritional yeast

1 tbsp coriander flakes

60ml (2fl oz) warm water

1 tbsp garlic powder salt and pepper to taste

300g (10½oz) vegan cream cheese

150-300g (51/3-10½oz) cherry tomatoes, halved

115g (4oz) vegan mozzarella

30g (1oz) fresh flat-leaf parsley, finely chopped

1 Preheat the oven to 200°C/ Gas Mark 6 and grease a 23cm (9in) springform pan with 1 tbsp olive oil.

2 Cook the rigatoni in boiling, salted water for a few minutes less than instructed on the package. Drain the pasta and toss with 1 tbsp olive oil to prevent it from sticking. Set aside.

3 For the sauce, add the roasted peppers, tomatoes, cashews, lemon juice, nutritional yeast, coriander, warm water, garlic powder and salt and pepper to a high-speed blender. Blend until smooth, transfer the sauce to a bowl and set aside.

4 To assemble the cake, put a third of the sauce in the bottom of the springform pan and spread it around evenly. Then, stand each piece of cooked rigatoni on its end in the pan. Continue until the whole pan is tightly packed with the rigatoni.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Jul-18
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About Vegan Food & Living Magazine

Are you interested in trying out the Raw Food diet? Join us in the July issue of Vegan Food & Living where we show you how to make everything from delicious summer vegetable rolls to moreish raw cheesecakes and noodle bowls. Plus we discover the ins and outs of how to go raw. Also this issue, we explore the magical ingredient aquafaba, whip up an Indian feast and create some fun summer street food. Looking to go on a luxury break? We travel the world to find the best vegan hotels. We also share top tips for festival goers, concoct some medicinal teas and reveal how ethical your vegan diet really is. This issue also comes with a free Vegan Junk Food mini mag, packed with 23 tempting recipes and a how-to guide to making your own seitan. Download the issue today!