Tuesday, 12 July 2016

Creamy Vegan Pasta Bake.

One of the biggest things I've missed since going Vegan is creamy, cheesy pasta dishes. It's not that Vegan creams and cheeses aren't available, it's just that they can be quite expensive and difficult to get your hands on, and to be perfectly honest, they're not really all that healthy. Thankfully I was given 'The Make Ahead Vegan Cookbook' for Christmas which features a scrummy Tetrazzini style pasta dish recipe. Basically this dish has all the taste, but none of the ingredients of cream or cheese. I of course ended up adding my own special touches to the dish, and it is this adapted recipe that I will be sharing with you today. :)

Ingredients:

1 cup cashews
coconut or olive oil
250 grams spaghetti pasta, or pasta of your choosing
broccolini
1 1/4 cups soy or almond milk, unsweetened
1 tbsp nutritional yeast flakes
1 tsp garlic powder
1 tsp salt
1 tsp cracked black pepper
sundried tomatoes

Method:

1. Cover the cashews with water and soak in the fridge overnight.
2. Pop your pasta onto boil and cook until al dente. You can also stick your broccolini into the same pan as your pasta to cook for a few minutes.
3. While your pasta and broccolini is cooking, preheat your oven to 180 degrees celcius (350 degrees fahrenheit), and lightly grease an oven proof dish with an oil of your choosing.
4. Drain your soaked cashews and place these into a food processor. Give them a quick blitz.
5. Add all remaining ingredients (except sundried tomatoes) to the food processor and blitz until you have a smooth creamy consistency.
6. Once the pasta and broccolini is cooked, drain, add back to the saucepan, and cover with the creamy sauce. Throw your sundried tomatoes in at this point as well. Stir through until the pasta is completely covered.
7. Add creamy pasta to the pre-greased oven proof dish, sprinkle with extra cracked black pepper, cover with alfoil, and cook at the preset temperature for 20-30 minutes.

Serves 4.




 
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