Thursday, 13 September 2018

Vegan pasta bake with cashew cream: Vegan MoFo

Today I bring you a pasta bake I made a few weeks back which is embarrassingly easy but it worked so, hey ho, let's share!  It is one of those dishes I never intended to share but enjoyed so much I thought, why not!  By then my photo options were limited.  Hence not much photographic evidence of its goodness!

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
This post is part of the Vegan Month of Food (Vegan MoFo) in September 2018.  Go to my Vegan MoFo list for more of my 2018 Vegan MoFo posts.


  1. I'm loving your MoFo posts - you're just making all sorts of things I love to eat. I don't know what it is about pasta but I can take or leave it normally, but I love love love pasta bakes. No idea why that is, but it makes me happy to see your recipe!

  2. This pasta looks great, and the fact that it is easy is a winner for me.

  3. There's nothing like an easy pasta bake! This looks delicious!

  4. Wow. I love how bubbly it looks. Pasta is my weakness.

  5. Sometimes simple recipes are the best. I love the bubblie burnt bits, that is something I miss since going vegan as most vegan cheeses don't do that.


Thanks for dropping by. I love hearing from you. Please share your thoughts and questions. Annoyingly the spammers are bombarding me so I have turned on the pesky captcha code (refresh to find an easy one if you don't like the first one)