- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Thursday, 13 September 2018
Vegan pasta bake with cashew cream: Vegan MoFo
I first made the tomato pasta sauce (similar to marinara sauce in the USA but I don't use this term as here in Australia we have spaghetti marinara with a tomato sauce with seafood in it). I fried some onions and garlic, added 750g jar of passata, a drizzle of maple syrup, few drops of worcestershire sauce, seasoning and that is about it. My 9 year old loved it because I blended it to be plain and smooth.
The next night, I had some cashew cream so decided to bake it with the cashew cream and throw in a tin of lentils. It was simple and delicious but too complex for my 9 year old. However it was decidedly easier than any other vegan pasta bake I have made. In fact the cashew cream is easier than a traditional cheese bechemal sauce so it is likely to be repeated.
More vegan pasta bakes on Green Gourmet Giraffe:
Fennel and lentil lasagne (v)
Macaroni cheese with sauerkraut, cauliflower and blue cheese (v)
Neofolk buckwheat pasta bake (gf)
Nut roast lasagna (gf, v)
Pumpkin and tofu ricotta cannelloni (v)
Vegan pasta bake with cashew cream
Serves about 6-8
500g packet of shell pasta
approximately 2 cups of tomato pasta sauce
400g tin of brown lentils, rinsed and drained
about 1 and 1/3 cups cashew cream
Cook pasta according to packet. Drain and mix with tomato sauce and lentils. Tip into a shallow 22cm square tin or a slice tin (which might be my preference next time). Either bake at 200 C for about 20-30 minutes until brown spots appear or if pasta is hot, heat under grill (aka broiler) until brown spots appear. Keeps well in fridge for leftovers for a few days.
On the Stereo:
Something Else: Brian Jonestown Massacre
Vegan Month of Food (Vegan MoFo) in September 2018. Go to my Vegan MoFo list for more of my 2018 Vegan MoFo posts.