This savory vegan pasta bake is pure comfort food! It's super simple to assemble, it's ready in less than one hour, and it's loaded with ribbons of pesto, juicy tomatoes, and the creamiest sauce.
6ozvegan pesto(I used a 6 ounce bottle of Sprout's Organic Vegan Pesto)
4mediumroma tomatoesdiced
½cupvegan parmesan cheesegrated (I used a block of Violife parmesan cheese)
Instructions
Preheat the oven to 350 degrees.
Put the cashews in a small pot and cover them with 1 inch of water. Bring it to a boil and then reduce the heat to medium high. Boil the nuts for 10 minutes. Drain the water and put the nuts into the blender cup.
In a large pot of salted, boiling water, cook the pasta for 1 minute less than the directions say. While the noodles are cooking, make the sauce. When the noodles are done cooking, drain the water and pour them into a 9x13 casserole dish.
Add unsweetened almond milk, lemon juice, tapioca flour, garlic powder, onion powder, salt, and black pepper to the blender cup. Blend on high until it's smooth and creamy.
Pour the sauce over the noodles and stir it to coat each noodle. Add dollops of pesto on top of the noodles and use a spoon to swirl it throughout.
Sprinkle the diced tomatoes over the pasta and top it with grated vegan parmesan cheese. Cover the casserole with parchment paper (or foil) and bake it for 10 minutes. Remove the parchment and bake for 10 more minutes or until the cheese has melted.
Notes
Store leftover pasta in an airtight container in the fridge for 2-3 days or you can freeze it for a future meal.