Author Notes
This easy pasta bake cake is gluten-free, egg-free, dairy-free and soy-free. It's perfect for a weeknight! —Alannah | Kale Mary
Ingredients
- For the cashew cheese
-
1 cup
raw cashews, soaked for at least 4 hours
-
1/2 cup
filtered water
-
1/2 cup
nutritional yeast flakes
-
1 tablespoon
apple cider vinegar
-
1 tablespoon
dijon mustard
-
juice of 1 lemon
-
1 teaspoon
garlic granules
-
pinch of salt
- For the pasta bake
-
500 grams
gluten-free vegan penne pasta, cooked 2-3 mins less than packet directions
-
2
500g jars of vegan pasta sauce
-
Cashew cheese (recipe above)
-
Rocket or finely shredded kale, to serve
Directions
-
Preheat oven to 180 degrees C.
-
Cook pasta 2-3 minutes less than the packet directions. Strain and set aside.
-
Add all ingredients for the cashew cheese into a high-powered blender and blend until smooth. Pour into a small bowl and set aside.
-
Grease an 8-inch/20cm cake tin. Put a tray under in case the tomato sauce seeps through the tin during cooking.
-
Pour about 100g pasta sauce from one jar into the tin to cover the bottom. Fill cake tin with about half of the cooked pasta.
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Add remaining 400g pasta sauce from the opened jar and pour about a quarter of your cashew cheese over the top. Add remaining pasta and pour contents of the second jar of sauce on top. Add remaining cashew cheese ensuring it is evenly spread over the top.
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Place tin on tray in the oven and cook for around 20 minutes. Then, remove from oven and let stand to set for 10-15 minutes. Cut into slices and serve with rocket or kale.
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