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
Ingredients
3 servings
For the sauce
1red onion
1garlic clove
1courgette
1carrot
0.5red pepper
250mlred wine
1 cartonpassata
20green olives
1 packetchestnuts
3 tbpsbalsamic vinegar
0.5 Glasswater
For the crumb
For the cashew cream
Pasta
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.
Notes
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Makes leftovers
Easy
Fresh