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Mischa Firth
By Mischa Firth

Vegan creamy pasta bake.

6 steps
Prep:1h
A creamy pasta bake with olives, chestnuts and a basil tofu crumb.
Updated at: Thu, 17 Aug 2023 09:50:01 GMT

Nutrition balance score

Great
Glycemic Index
46
Low
Glycemic Load
48
High

Nutrition per serving

Calories741.6 kcal (37%)
Total Fat18.2 g (26%)
Carbs105.9 g (41%)
Sugars10.9 g (12%)
Protein24.1 g (48%)
Sodium241.8 mg (12%)
Fiber11.9 g (42%)
% Daily Values based on a 2,000 calorie diet

Instructions

Sauce

Step 1
Fry down chopped onions, then add garlic and cook for a few minutes. Dice carrots, courgettes and red pepper into 1/2 cm cubes, and do the same with the olives and chestnuts while you're at it. Add courgettes, carrots and peppers, season with salt and pepper, and saute until slightly softened, chuck in the red wine and let that cook off. Add passata, balsamic, chestnuts, olives and water and bring to boil. Taste for seasoning and set aside.

Cashew Cream

Step 2
Soak 1/2 cup of cashews for at least 4hours in water (for instant version soak in boiling water for as long as poss before use). Drain and put in high speed blender, add some liquid from pasta water and blitz. Season with salt and pepper. Set aside.

Tofu basil crumb

Step 3
In blender put tofu, fresh basil, lemon and salt and pepper (add a little oil to loosen if necessary) and blitz up until you have a paste.

Pasta

Step 4
Cook pasta until just done, Al dente!

Assembly

Step 5
Mix cashew cream into sauce and stir through pasta in a baking dish, making sure to even the top layer out. Plonk blobs of tofu mix all over the pasta, then use a fork to spread it out evenly over the surface.

Bake

Step 6
Bake for 35 minutes at 200 degrees Celsius.