Vegan Pasta Bake Food
VEGAN PASTA BAKE
Dive into this comforting vegan pasta bake with sweet potato and cherry tomatoes. Creamy, nutty cashews take centre stage, along with plant-based milk, dairy-free cheese and plenty of veg
Provided by Dr. Gemma Newman
Categories Dinner
Time 45m
Yield Makes 4 portions
Number Of Ingredients 17
Steps:
- For the sauce, put the cashew nuts in a saucepan of water and bring to the boil. Boil for 5 mins, then add all the vegetables and the garlic. Continue to simmer for at least 10 mins until all the veg is tender.
- Drain and transfer to a blender. Add all the remaining sauce ingredients and season with salt. Blend until smooth.
- Bring a large pan of water to the boil and add a good pinch of salt. Tip in the macaroni and cook following pack instructions. Drain and mix with the vegetable sauce. If you like, sprinkle with vegan parmesan to serve. The macaroni cheese can be eaten like this or you can bake it in the oven.
- To bake the mac 'n' cheese, heat the oven to 200C/180C fan/gas 6. Transfer to an ovenproof dish and stir through the tomatoes. Mix the breadcrumbs with the basil and vegan cheese, then scatter over the top and bake for 25 mins until piping hot and bubbling.
Nutrition Facts : Calories 750 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 26 grams protein, Sodium 0.21 milligram of sodium
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