A healthier twist on the classic dish. “Pastitsio” is one of the most beloved traditional Greek dishes – full of flavor, aroma, and memories of Sunday dinners. But who said it can’t be just as delicious without meat? Vegetarian pastitsio turns everything we knew upside down, with rich flavor and lots of vegetables. Instead of minced meat, I use a combination of mushrooms, eggplants, zucchini, and other vegetables, sautéed with onion, garlic, tomato, and herbs that recall the authentic flavor of traditional sauce. The result is rich, healthy, and filling. The classic béchamel sauce goes perfectly with the pasta and creates a dish that is every bit as good as the original, tailored to vegetarians and non-vegetarians alike. Vegetarian pastitsio is not just an alternative. It is a new proposal full of love for food and health. Proof that taste does not have to compromise.
Vegetarian “pastitsio”
Ingredients
- 500 grams rigatoni pasta
- 80 ml 1/3 cup olive oil
- 1 large onion, finely chopped
- 250 grams Portobello mushrooms, sliced
- 3 cloves garlic, finely chopped
- 1 sweet red pepper, diced
- 300–350 grams eggplant, cut into 1 cm cubes
- 1 zucchini, cut into 1 cm cubes
- 125 ml white wine
- 400 grams canned tomatoes, chopped
- 35 grams tomato paste
- ¼ cup parsley, finely chopped
- ½ tsp black pepper
- ¼ tsp chili powder
- Salt to taste
For the béchamel sauce
- 90 grams unsalted butter
- 90 grams all purpose flour
- 1 tsp mustard powder
- 1 ltr 4 cups whole milk
- 100 grams grated halloumi cheese + 1 tbsp extra
- 100 grams grated anari cheese, or pecorino or more halloumi
- Salt and pepper
- Freshly grated nutmeg
- 2 Tbsp breadcrumbs, optional
Instructions
- Place the eggplant cubes in a colander and sprinkle with salt. Let them sit for half an hour while you prepare the rest of the ingredients. After half an hour, rinse the eggplant cubes and dry them on paper towels.
Prepare the ragout
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and a pinch of salt. Sauté for a few minutes until the onion softens and begins to brown. Add the mushrooms and increase the heat to high. Sauté, stirring frequently, until the mushrooms begin to brown. Add the red pepper, eggplant, and zucchini. Add the wine, chopped tomatoes, tomato paste, parsley, pepper, chili, and salt. Mix everything well. Once it comes to a boil, lower the heat to medium-low and let the ragù simmer uncovered for about 20 minutes, until the vegetables are fully cooked and the tomato sauce has thickened. The ragù can be made 24 hours in advance. Keep it covered in the refrigerator.
Prepare the pasta
- Boil the pasta in plenty of salted water for 2 minutes less than the time indicated on the package. Drain and rinse with cold water to stop the cooking process. Return the drained pasta to the pot.
Prepare the béchamel sauce
- In a medium saucepan, melt the butter over medium heat. Add the flour and sauté, stirring until the flour is toasted (begins to brown), about 2-3 minutes. Stir in the mustard powder. Gradually add the milk and whisk to dissolve any lumps. Bring the mixture to a boil, stirring frequently, until the béchamel thickens and begins to bubble. Add the cheeses, salt, pepper, and nutmeg. Stir to combine.
Bake the pastitsio
- Add the ragù mixture to the pasta and stir well. Take a rectangular baking dish, approximately 25cm x 34cm in size, or a round baking dish or glass dish with a diameter of 30cm. Place about half of the pasta in the baking dish. Add approximately 1 cup of béchamel sauce. Cover with the remaining pasta and finish with the rest of the béchamel sauce. Sprinkle with breadcrumbs and 1 tablespoon of grated halloumi cheese.
- Bake the pastitsio at 180°C for 40-50 minutes until the surface is golden brown. Leave to stand for at least 30 minutes before serving.
