Vegan pasta bake

main dish
Total: 45 min. | Active: 35 min.
vegan, lactose-free, gluten-free

Pasta bake also exists in the vegan world. When it comes to pasta, I like mine classic, so in this recipe I've mixed it with a slightly jazzed up tomato sauce. Instead of cheese, I've used a sauce made from cashew butter and yeast flakes, which gives the bake a wonderfully creamy texture. This pasta bake tastes delicious, especially on a rainy day when you can't beat a hot dinner.

Fanny Frey - fannythefoodie

Ingredients

for 2 person

Pasta
150 g pasta (e.g. chickpea fusilli)
  salted water, boiling
Sauce
1  shallot, finely chopped
2  garlic cloves, finely chopped
1 tbsp olive oil
1 tbsp tomato puree
1 tin chopped tomatoes (400 g)
30 g black olives, pitted, roughly chopped
10 g capers, rinsed, chopped
1 tsp oregano, finely chopped
1 tsp balsamic vinegar
  salt and pepper to taste
Topping
4 tbsp cashew cream
4 tbsp nutritional yeast
1 dl water
¼ tsp salt
a little  pepper
To gratinate
2 tbsp nutritional yeast
1 tsp Hemp seeds

How it's done

Pasta

Cook the pasta in salted water until al dente as per the cooking instructions, drain (retaining 200 ml of cooking water for the sauce), set aside.

Sauce

Sauté the shallot and garlic in olive oil. Add the tomato puree and cook for approx. 2 mins. Add the chopped tomatoes, olives, capers, oregano, balsamic and reserved pasta water, simmer the sauce for approx. 10 mins., season.

Topping

Mix the cashew butter with the yeast and water, season.

To gratinate

Place the drained pasta in the prepared dish along with the yeast flakes and sauce, mix together, dot the topping over the pasta, sprinkle with hemp seeds.

Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.

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