Penne Pasta Casserole
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
Ingredients
For the pasta
<item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>1 tsp dried basil<item-todo-done><item-todo-done>1 tsp thyme<item-todo-done><item-todo-done>1 aubergine chopped<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>1 red onion finely chopped<item-todo-done><item-todo-done>3 garlic cloves minced<item-todo-done><item-todo-done>1 red chilli sliced<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done> Pinch of pepper<item-todo-done><item-todo-done>360g baby spinach<item-todo-done><item-todo-done>120g fresh basil leaves<item-todo-done><item-todo-done>120ml water<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>1 tsp red wine vinegar<item-todo-done><item-todo-done>250g penne pasta<item-todo-done>
For the cashew cream
<item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>120ml water<item-todo-done><item-todo-done>120g cashews<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done>
To garnish
<item-todo-done>1 tbsp fresh oregano optional<item-todo-done><item-todo-done>60g pine nuts - crushed<item-todo-done><item-todo-done>1 Juice of 1 lemon - zested<item-todo-done>
Before you start
Preheat oven to 200°C | Roasting tin | Saucepan | Large frying pan
Cook the pasta
- Cook the penne for 5-7 minutes. It still needs to be relatively firm as it will be baked later on
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
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
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
Time to serve
- Garnish with crushed pine nuts, chopped oregano and lemon rind
- Serve with rocket or a green salad