Vegan Penne Pasta Casserole Bosh TV

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