creamy vegan vegetable pasta bake
Author: 
Recipe type: Dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 500g cauliflower, cut into chunks
  • 500g mushrooms, sliced
  • 1 large onion, finely chopped
  • 6tbs nutritional yeast
  • 2tbs cashew butter
  • 2tsp mustard
  • 200ml soy milk
  • 200ml water
  • 300g pasta
  • 400g cherry tomatoes
  • 180g peas
  • 1tsp turmeric
  • salt
  • pepper
  • 6tbs breadcrumbs
  • olive oil
Instructions
  1. Steam your cauliflower. When your cauliflower is ready add it to your blender. To the steamed cauli flower add the nutritional yeast, 2tsp of salt, cashew butter, mustard, turmeric, pepper and the soy milk. Blend until smooth and put aside for later.
  2. Now boil some water and chuck in your pasta. Boil for about half of the suggested time as it will continue cooking when you bake your pasta. When your pasta is ready drain it and put it aside for later.
  3. Preheat your oven to 180°C
  4. While your pasta is cooking, heat up some oilve oil in a pan and add the onion and the mushrooms. Fry over medium high heat until you mushrooms are browned and have shrunk in size. Stir in the peas, add the pasta, cherry tomatoes and pour in half of your cauliflower sauce. Mix until well combined.
  5. Transfer your pasta mixture into a casserole dish and top with the remaining sauce. Lastly sprinkle the breadcrumbs over top and bake your pasta bake for 20 minutes in the preheated oven.
Recipe by at https://fannythefoodie.com/2016/02/29/2332/