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Creamy pasta bake




Source of Recipe


made it up






Recipe Introduction


serves 4





List of Ingredients



• 1/2 cauliflower
  
• 1/2 cup cashews
  
• 3 cloves garlic
  
• soy milk
  
• cornflour or arrowroot
  
• 1 eggplant (optional)
  
• 500g rigatoni pasta
  
• 500g cherry tomatoes, halved
  
• 4 green shallots, thinly sliced
  
• 500g bottle pasta sauce (onion and roast garlic works well but any tomato based on you like)
  
• handful baby spinach leaves (optional)
  
• 1 bunch fresh basil leaves, picked
  
• vegan cheese of your choice (optional)
  






Instructions



1. Preheat oven, cube eggplant and toss in oil with salt and pepper. Roast eggplant and garlic until cooked.
   
2. Soak cashews in cold water for at least 1 hour. Cook cauliflower in boiling salted water until just soft enough to process.
   
3. Process cauliflower, cashews, roasted garlic and enough soy milk to make mix runny. Season with salt and white pepper.
   
4. Cook pasta until al dente
   
5. Heat oil on med high in a pan. Add shallots and cherry tomatoes and cook stirring 3-4 mins. Reduce heat to low and add pasta sauce, baby spinach, roasted eggplant, and pasta. If using cheese add that here. Add basil leaves
   
6. Spoon into 20 x 35cm baking dish. Spoon over creamy sauce (you can add vegan cheese here if you wish but I don't).Grill until the bake comes together and kind of browns up a bit
   






Final Comments


Serve with salad or steamed green veg (it really needs more vitamins)