Baked Pasta

Name: Baked Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 portions
Ingredients: 1 yellow onion; 3 carrots; 3 celery stalks; 1 tbsp extra virgin olive oil; 3 1/4 cups tomato sauce; 1/3 cup fresh basil; 1 1/2 cups raw cashews; 1 lemon (juice only); 2 tbsp nutritional yeast; 1 garlic clove; 1 tsp onion powder; 1/2 tsp ground black pepper; 1 tsp salt; 1 lb whole wheat pasta; 1 tbsp salt

Prep time: 30 min
Total time: 60 min
Keeps: 1 day
Freezable
Party favourite

Allergens: GlutenNutsCelery

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the sauce:

1 yellow onion
3 carrots
3 celery stalks
1 tbsp extra virgin olive oil
3 1/4 cups tomato sauce
1/3 cup fresh basil

For the vegan ricotta:

1 1/2 cups raw cashews
1 lemon (juice only)
2 tbsp nutritional yeast
1 garlic clove
1 tsp onion powder
1/2 tsp ground black pepper
1 tsp salt

For the pasta:

1 lb whole wheat pasta
1 tbsp salt

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the cashews in boiling water while preparing the other ingredients.

Preheat the oven to 350 °F.

Prepare the sauce:

Dice the onion, carrots and celery.

Heat the oil in a pan over medium heat (6/9). Sauté the vegetables for 5–10 minutes, until softened.

Add the tomato sauce and bring to a simmer. Cook until the other components are ready, then stir in the basil.

Cook the pasta:

Bring a large pot of water to a boil and add the salt.

Add the pasta and cook until al dente, about 10 minutes or according to the package instructions.

Drain and set aside.

Prepare the ricotta:

Drain the cashews and blend them with the remaining ricotta ingredients until smooth.

Taste and adjust the seasoning as needed.

Assemble:

Mix the pasta with the sauce and ricotta.

Transfer to a large baking dish and cover with aluminium foil, making a few holes in the foil.

Bake for 30 minutes and serve.

Nutrition per portion

Calories: 596
Carbohydrates: 74 g
Protein: 22 g
Fat: 29 g
Iron: 8.1 mg
Calcium: 109.0 mg