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PENNE PASTA CASSEROLE | BOSH! | VEGAN

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This casserole was delicious, filling and perfect for a cold wintery evening.

250g penne pasta
1 aubergine (diced 1")
1 tbsp extra virgin olive oil
a pinch of salt

1 tbsp extra virgin olive oil
1 red onion (diced)
3 cloves of garlic (minced)
1 red chilli (finely chopped)
1 x 400g tinned tomatoes
1/2 cup of water
1 tsp dried oregano
1 tsp dried basil
1 tsp thyme
1 teaspoon salt
A pinch of black pepper
3 cups of baby spinach leaves
1 cup of fresh basil leaves

Cashew Cream
1 cup cashews (soaked)
1/2 cup water
1/2 lemon (juice)
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
2 tbsp nutritional yeast

1/2 cup pine nuts (crushed)
1 tbsp fresh oregano
Lemon rind

Cook the penne for 5-7 minutes. It still needs to be relatively firm as it will be baked later on.

Spread the diced aubergine out on a baking tray and drizzle the 1 tbsp olive oil over. Sprinkle with salt and bake in the oven at 200C for 15-20 mins

Add the 1 tbsp olive oil to a large frying pan on a medium heat. Add the diced onion and cook for 5-8 mins. Add the crushed garlic and chilli and cook for a further 3 minutes. Pour in the chopped tomatoes, water, red wine vinegar, oregano, basil, thyme, salt and pepper. Simmer gently for 10 minutes.

Put all the ingredients for the cashew cream in a food processor and blend until smooth.

In a large bowl mix the tomato sauce into the pasta. Add the spinach, fresh basil and aubergine, and stir until it combines. Spread into a large baking pan and dollop the cashew cheese at random places on top. Using a knife spread it around to create a marble effect. Cover with foil and bake for 20 minutes at 180C. Remove the foil and bake for a further 10 minutes.

Garnish with crushed pinenuts, chopped oregano and lemon rind. Serve with rocket

BOSH!
Category
Cooking

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