Vegan Pasta Bake – Rich And Creamy!

Vegan Pasta Bake – Rich And Creamy! Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes

Ingredients

For the Pasta:

18 ounces Penne Pasta (500g) Dry Weight

For the Bolognese Sauce:

1 Medium Onion White, Yellow or Brown, Chopped

1 tsp Crushed Garlic

1 Tbsp Olive Oil

5 cups White Button Mushrooms (480g) Sliced

1 Tbsp Soy Sauce

1/2 cup Tomato Paste (130g)

15 ounce Can Lentils (1 can) or 1 and 1/2 cups cooked lentils

28 ounces Canned Chopped Tomato (2 cans)

1-2 Tbsp Light Brown Sugar

Salt and Pepper to taste

For the Cashew Cream:

1 cup Raw Cashews (150g)

1 Tbsp Lemon Juice

1/2 cup Water (120ml)

1/2 tsp Salt

For the White Sauce:

3 Tbsp Vegan Butter

2 Tbsp All Purpose Flour

14 ounce Can Coconut Milk (400ml) Full Fat, Unsweetened

1/3 cup Vegetable Stock/Broth (80ml)

1 tsp Black Pepper

1 tsp Dijon Mustard

1/4 cup Nutritional Yeast (15g)

Sea Salt to taste

Instructions

1Put the pasta on to cook while you prepare the vegetables for the bolognese sauce. When the pasta is cooked, drain it, cover it (to prevent it from drying out) and set aside.

2Prepare your bolognese sauce. Add the onion and garlic to a pot with the olive oil and fry until softened. Then add in the sliced mushrooms and soy sauce. Cover the pot for a minute and allow the mushrooms to release their water. Then remove the lid from the pot and let the water from the mushrooms cook off a little. Add in the tomato paste and lentils. Then add in the canned tomato. Bring to a simmer. Add in the sugar to balance out the flavor and add salt and pepper to taste.

3Prepare your cashew cream. Add the cashews, lemon juice, water and salt to the blender jug and blend until smooth.

4Add the cashew cream to your bolognese sauce and mix it in. Then add your pasta and mix it all in together.

5Now prepare your white sauce. Add the vegan butter to a saucepan and let it melt and start to sizzle just a little. Add in the flour and stir it quickly, then add in the coconut milk and vegetable stock and whisk it very quickly to get rid of the lumps. Then switch to a wooden spoon and keep stirring while you bring it to the boil. Once it boils keep stirring for about another 4 minutes until thickened. Then remove from heat and add in the black pepper, dijon mustard, nutritional yeast and sea salt.

6Preheat the oven to 430°F (220°C).

7Place the pasta and bolognese mix into a rectangular oven-safe dish and smooth down.

8Pour the white sauce over the top and smooth down.

9Bake uncovered for 20 minutes until golden on top.

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