Creamy Pasta Bake

I’ve been trying to make a note of ingredients used when I make random dishes because every now and again they’re fricking awesome and I want to share them but can’t remember what I did or what I used!

I was really glad I made notes of this one. This was really yummy. A comforting pasta dish with a cheesy, yet vegan, sauce on top.


300g pasta (I used lentil pasta)

1 tbsp oil

2 red onions (thinly sliced)

3 cloves garlic (minced)

1 tbsp tomato puree

10 sundried tomatoes (chopped)

500g mushrooms (sliced)

1 400g can chopped tomatoes

½ cup (a couple of handfuls) frozen peas

2 tbsp fresh basil (roughly chopped)

Salt and pepper to taste

A dash of balsamic vinegar

‘Cheesy’ sauce:

1 cup (150g) cashews (soaked in boiling water for 30mins then drained)

1 cup (250ml) stock

1 tsp apple cider vinegar

2 tbsp tapioca starch

½ tsp garlic powder

3 tbsp nutritional yeast

Pinch of salt

Time: 1hr

Serves 4

  1. Bring a saucepan of water to the boil and put in the pasta (cook as per instructions on the packaging usually about 10 mins). Meanwhile…
  2. Heat the oil in a large saucepan over a medium high heat and add the red onion. Cook for 5-7 minutes until soft.
  3. Add the garlic and cook for a further minute. Then add the tomato puree and stir to coat the onion and garlic.
  4. Add the sundried tomatoes and mushrooms and stir around cooking until the mushrooms have released their juices and shrunk down (about 7 minutes).
  5. Preheat the oven to 200°C.
  6. Add the chopped tomatoes and peas and bring to a boil. Reduce to a simmer and cook until the sauce thickens a little 5-10 mins.
  7. Put all the cheesy sauce ingredients into a blender and blend until smooth.
  8. Once everything is ready stir the basil into the tomatoey veggies and add salt, pepper and balsamic vinegar to taste.
  9. Mix the pasta into the veggie sauce and add to a large oven-proof dish.
  10. Top with the cheesy sauce and cook in the oven for about 25 minutes until the sauce has browned slightly and the dish is hot through.
  11. Serve on its own or with a side salad.

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