Mushroom and Sunflower Seed Pasticcio

by Edward Daniel
Caption of Mushroom and Sunflower Seed Pasticcio. Image by Edward Daniel (c).

Mushroom and Sunflower Seed Pasticcio is a one of those comfort foods and what I love about this dish is the contrast between the chewy melty pasta and the crunch of the sunflower seeds.

What to do next

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Caption of Mushroom and Sunflower Seed Pasticcio. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Filling
  • 2 shallots
  • 150g portobello mushrooms
  • 2tbs olive oil
  • 2 cloves of garlic, minced
  • 200g plum tomatoes
  • 100g sunflower seeds
  • Few sprigs of parsley, chopped
  • 1tbs white wine vinegar
  • 1tsp smoked paprika
  • ½ lemon, juice
  • Season to taste
  • Bechamel Sauce
  • 50g coconut oil
  • 50g tapioca flour
  • 200ml strong ale
  • 2tsp wholegrain mustard
  • 1tsp white vinegar
  • 1tsp tamarind sauce
  • pinch cayenne pepper
  • 200g “melty” vegan cheese, grated
  • Pasta
  • 200g pasta


  1. Make the bechamel sauce by grating the cheese and placing in a blender with the remaining sauce ingredients. Blend until smooth. Season to taste. Set to one side.
  2. Preheat oven to gas mark 180 degrees Celsius or if convection oven to 160 degrees Celsius.
  3. Remove the skin of the tomatoes by submerging in boiling water for a couple of minutes so that is it is easier to peel off the skin.
  4. Dice the mushrooms and sauté with the shallots in the oil until the shallot turns translucent. Place in a large mixing bowl with the remaining filling ingredients. Combine well and place into a baking dish.
  5. In a large saucepan half cook the pasta in boiling water for about 5 minutes. Drain and in a separate bowl add in the bechamel sauce.
  6. Add the bechamel sauce on top of the filling.
  7. Bake in the oven for 20 minutes.
  8. Serve warm.


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