Broccoli- and cauliflower gratin

Ingredients

• 3 dl pasta fusilli
• 1 x yellow onion
• 4 clove garlic
• 1 x cauliflower
• 1 x broccoli
• 4 dl plant milk
• 1 ½ dl nutritional yeast
• 1 tbsp corn starch
• 1 tbsp vegetable bouillon
• 1 tsp black pepper
• 1 pack chickpeas

Method

1. Put the oven on 225 degrees.
2. Cook the water for the pasta. Put in one pinch of salt and cook the pasta as long as it says on the package.
3. Finally chop the onion and fry it in oil in a pan till glazed. Put in minced garlic.
4. When the pasta is done, drain it. Cook water for cauliflower and broccoli.
5. Rinse and cut cauliflower and broccoli in small bouquets. Put in a pinch of salt and cook the vegetables for 8 minutes.
6. Put plant milk, nutritional yeast, corn starch, vegetable bouillon and pepper in the pan, where the onion is. Mix together and cook up while you whisk. It's done when the sauce had thickened after around 1 minute.
7. Drain the water from the vegetables.
8. Find a baking dish and put in rinsed chickpeas. Mash with a potat masher or something similar. Put in the pasta, vegetables and sauce. Mix all together.
9. Put in the middle of the oven for 30 minutes. Serve and enjoy!