Vegan Pasta Bake with Cashew Cream Sauce

Name: Vegan Pasta Bake with Cashew Cream Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 400 g Pasta (gluten-free); 150 g cashews; 30 g nutritional yeast; 3 clove garlic; 1 medium onion; 400 ml vegetable broth; 200 g broccoli; 200 g zucchini; 150 g bell peppers; 100 g spinach; 30 ml olive oil; 5 g salt; 2 g pepper

A creamy and comforting vegan pasta bake with a rich cashew cream sauce and your favorite vegetables. Great for make-ahead meals.

Total: 55 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 16 g
Fat: 18 g
Carbs: 65 g

Ingredients

for 4 servings

Pasta (gluten-free)400 g
cashews150 g
nutritional yeast30 g
garlic3 clove
onion1 medium
vegetable broth400 ml
broccoli200 g
zucchini200 g
bell peppers150 g
spinach100 g
olive oil30 ml
salt5 g
pepper2 g

Method

7 steps

Preheat oven to 200C.
Cook pasta in boiling salted water until al dente, then drain.
Blend cashews, vegetable broth, nutritional yeast, and garlic until smooth to create the cream sauce.
Heat olive oil in a pan and sauté chopped onion, broccoli, zucchini, and bell peppers until tender.
Stir in spinach until wilted.
Combine cooked pasta, sautéed vegetables, and cashew sauce in a baking dish.
Season with salt and pepper, then bake for 20 minutes until bubbly.