1poundpenne pastacooked al dente, drained -reserve 1 cup of pasta water
0.5cupvegan Parmesan cheeseplus more for serving - or Peccorinio Romano
Instructions
Bring a large pot of water to a rolling boil. Season with a handful of salt. Add the pasta, stir and cook to al dente according to package directions.
Heat oil in a large skillet. Add the onion and cook for 2 minutes to soften.
Add the ground beef and garlic, and cook until no longer pink.
Stir in the tomato paste, cinnamon, nutmeg, basil, salt and pepper
Add the coconut milk and stir until well blended. Reduce heat and simmer for 1 minute to thicken.
Add the cooked pasta and reserved pasta water to the beef mixture, and stir to combine.
Tip:
Use a spider strainer to drain the pasta directly over the pot and place into the skillet. The cooking liquid will remain in the pot until needed.
Add the Parmesan cheese just before serving.
Notes
Leftovers can be kept stored in an airtight container in the refrigerator for up to 5 days. Reheat before serving in the microwave for 1 to 2 minutes depending on your particular brand. Stir halfway through to distribute the heat.
Pasta absorbs moisture so you may need to add additional liquid to achieve desired consistency.
To freeze leftover pastitsio: Allow the pasta to cool completely before placing in an airtight storage container. Freeze for up to 2 months. Defrost in the refrigerator before reheating.