Creamy Vegan Pasta Bake
This creamy vegan pasta bake delivers all the comfort of classic mac and cheese with a rich, velvety sauce made from cashews and vegetables. Finished with juicy cherry tomatoes and a crisp herby topping, it's a satisfying plant-based dinner that's perfect for weeknights or meal prep.
Servings4 Portions
Prep Time20 Mins
Cook Time25 Mins
Difficulty
Intermediate
Ingredients
4
- macaroni500 g
- carrot1
- potato1
- onion1
- celery1 stick
- sweet potato or butternut squash150 g
- cherry tomatoes150 g
- cashew nuts100 g
- garlic3 clove
- plant-based milk200 ml
- dried oregano1 tsp
- mustard powder1 tsp
- nutritional yeast2 tbsp
- wholemeal breadcrumbs50 g
- vegan cheese50 g
- basil leaves1 small handful
- vegan Parmesan1 tbsp
Step-by-Step Instructions
01
To make the sauce, place the cashews in a saucepan and cover with water. Bring to a boil and cook for 5 minutes. Add the carrot, potato, onion, celery, sweet potato, and garlic, then simmer for 10-12 minutes, or until all the vegetables are very tender.
02
Drain the cashews and vegetables, then transfer them to a blender. Add the dried oregano, mustard powder, nutritional yeast, plant-based milk, and a generous pinch of salt. Blend until completely smooth and creamy.
03
Meanwhile, bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until just al dente, then drain. Toss the pasta with the sauce until evenly coated. For a stovetop version, serve now with vegan Parmesan, if using.
04
For the baked version, heat the oven to 200C/180C fan/gas 6. Transfer the sauced pasta to an ovenproof baking dish and gently fold in the cherry tomatoes.
05
