Vegan creamy pasta bake.

Updated at: Thu, 17 Aug 2023 09:50:01 GMT

Step 1

Fry down chopped onions, then add garlic and cook for a few minutes. Dice carrots, courgettes and red pepper into 1/2 cm cubes, and do the same with the olives and chestnuts while you're at it. Add courgettes, carrots and peppers, season with salt and pepper, and saute until slightly softened, chuck in the red wine and let that cook off. Add passata, balsamic, chestnuts, olives and water and bring to boil. Taste for seasoning and set aside.

Step 2

Soak 1/2 cup of cashews for at least 4hours in water (for instant version soak in boiling water for as long as poss before use). Drain and put in high speed blender, add some liquid from pasta water and blitz. Season with salt and pepper. Set aside.

Step 3

In blender put tofu, fresh basil, lemon and salt and pepper (add a little oil to loosen if necessary) and blitz up until you have a paste.

Step 4

Cook pasta until just done, Al dente!

Step 5

Mix cashew cream into sauce and stir through pasta in a baking dish, making sure to even the top layer out. Plonk blobs of tofu mix all over the pasta, then use a fork to spread it out evenly over the surface.

Step 6

Bake for 35 minutes at 200 degrees Celsius.

2 liked

0 disliked

Delicious

Go-to

Makes leftovers

Easy

Fresh