Vegan Lentil Pasta Bake with Cashew Cream

Heat the rapeseed oil in a large ovenproof skillet or casserole over medium heat. Add the chopped onions and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden. Stir in the grated garlic and green lentils, then pour in 500 ml water. Bring to a boil, cover, and cook for 10 minutes.

Pour in the passata, reduce the heat to low, and cover again. Simmer for 15 minutes, stirring once or twice, until the lentils begin to soften and the sauce thickens slightly.

Stir in the wholemeal penne, sliced zucchini, most of the basil, and 1 tsp of the vegetable bouillon powder. Bring everything back to a gentle boil, cover, and cook for 12-15 minutes, stirring once or twice, until the pasta is just tender. Add a splash of water if the mixture starts to look too dry.

Meanwhile, heat the oven to 200C/180C fan/gas 6. Place the cashews in a heatproof bowl and cover with 200 ml boiling water. Add the nutritional yeast and the remaining 1 tsp bouillon powder, then blend until smooth and pourable. Level the pasta mixture in the pan, spoon the cashew sauce evenly over the top, and scatter with the halved cherry tomatoes. Bake for 15 minutes, or until bubbling around the edges. Finish with the remaining basil and serve with the arugula.