Penne Pasta Casserole
- Simple
- 0:45 m
- 23 ingredients
Looking for a big vegan hearty family meal? You have landed on the right page for sure! This casserole is utterly delicious, filling and perfect for a cold wintery evening. It's also a very quick and easy vegan family meal idea.
Serves: 4
Ingredients
For the pasta
- 1 tbsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp thyme
- 1 aubergine chopped
- Pinch of salt
- 1 red onion finely chopped
- 3 garlic cloves minced
- 1 red chilli sliced
- 1 x 400g can of chopped tomatoes
- 1 tsp salt
- Pinch of pepper
- 360g baby spinach
- 120g fresh basil leaves
- 120ml water
- Juice of 1 lemon
- 1 tsp red wine vinegar
- 250g penne pasta
For the cashew cream
- 1 tsp onion powder
- 2 tbsp Nooch
- 120ml water
- 120g cashews
- ½ tsp garlic powder
- ¼ tsp salt
To garnish
- 1 tbsp fresh oregano optional
- 60g pine nuts - crushed
- 1 Juice of 1 lemon - zested
Before you start
Preheat oven to 200°C | Roasting tin | Saucepan | Large frying pan
Step 1
Cook the pasta
- Cook the penne for 5-7 minutes. It still needs to be relatively firm as it will be baked later on
Step 2
Roast the aubergine
- Spread the diced aubergine out on a baking tray and drizzle the 1 tbsp olive oil over
- Sprinkle with salt and bake in the oven for 15-20 mins
Ingredients
- 1 tbsp extra virgin olive oil
- 1 aubergine chopped
- Pinch of salt
Step 3
Make the sauce
- Add the 1 tbsp olive oil to a large frying pan on a medium heat. Add the diced onion and cook for 5-8 mins
- Add the crushed garlic and chilli and cook for a further 3 minutes
- Pour in the chopped tomatoes, water, red wine vinegar, oregano, basil, thyme, salt and pepper. Simmer gently for 10 minutes
- Put all the ingredients for the cashew cream in a food processor and blend until smooth
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp thyme
- 1 tsp onion powder
- 2 tbsp Nooch
- 1 red onion finely chopped
- 3 garlic cloves minced
- 1 red chilli sliced
- 1 x 400g can of chopped tomatoes
- 120ml water
- 1 tsp salt
- Pinch of pepper
- 120g cashews
- 120ml water
- Juice of 1 lemon
- ½ tsp garlic powder
- ¼ tsp salt
- 1 tsp red wine vinegar
Step 4
Combine and bake
- In a large bowl mix the tomato sauce into the pasta. Add the spinach and fresh basil and stir until it combines
- Spread into a large baking pan and dollop the cashew cheese at random places on top
- Using a knife spread it around to create a marble effect
- Cover with foil and bake for 20 minutes at 180°C
- Remove the foil and bake for a further 10 minutes
Ingredients
- 360g baby spinach
- 120g fresh basil leaves
- 250g penne pasta
Step 5
Time to serve
- Garnish with crushed pine nuts, chopped oregano and lemon rind
- Serve with rocket or a green salad
Ingredients
- 1 tbsp fresh oregano optional
- 60g pine nuts - crushed
- 1 Juice of 1 lemon - zested