Baked Cashew Cream Vegetable Pasta
Baked Cashew Cream Vegetable Pasta is packed with delicate flavors and loaded with nutrition.
Servings 4
Calories 380kcal
Ingredients
For cashew cream
- 1/2 cup raw cashew nuts
- 1/2 cup water
For pasta
- 1 tbsp olive oil
- 1 tsp dried garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 cup chopped white onion
- 1 cup chopped tomatoes
- 1 cup chopped colored bell pepper
- 1/2 cup chopped baby corn
- 1/2 cup sliced olives
- 1 cup water
- 3 cups fusilli (whole grain/ancient grain/regular/GF)
- Salt as per taste
- 1 cup vegan mozzarella cheese (shredded)
Instructions
- In a blender combine cashew nuts and water. Blend it smooth until creamy and keep it aside.
- Preheat oven at 400 degree Fahrenheit and prepare a baking dish.
- Heat oil in a pan and add garlic, basil and oregano. When it starts to warm add chopped onions and saute for 30 seconds.
- Now add tomatoes and let it cook covered until tomatoes are mushy.
- Add water and cashew cream to it and mix well.
- Add all the vegetables and pasta. Mix well again.
- Toss in salt and sugar and cook for 30 seconds.
- Now spoon the pasta in a baking dish and cover it with vegan mozzarella cheese.
- Place the baking dish in the oven and bake it 25 minutes or until the cheese melts.
Notes
- I used cashew milk based shredded vegan mozzarella cheese from Pamela Creamery. It’s available in whole foods.
- For this recipe I used quinoa and sorghum fusilli pasta that is available in Costco. However, you may use any pasta of your choice.
Nutrition
Calories: 380kcal | Carbohydrates: 53g | Protein: 9g | Fat: 14g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg