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Vegan Lentil Pasta Bake Recipe

Course Main Course
Cuisine Italian
Keyword Lentil Pasta Bake Recipe, Vegan Pasta Bake Recipe
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 5
Calories 373 kcal

Ingredients

  • 1 red onion
  • 3 cloves garlic
  • 1 red or orange pepper
  • 70 g chestnut mushrooms
  • 1 fresh chili
  • 1 tsp dried oregano
  • 1 tbsp fresh basil leaves chopped
  • ½ cup green lentils
  • 1 ½ cups tomato & herb stock
  • 1 can chopped tomatoes
  • 40 g sundried tomatoes
  • 200 g red lentil penne or other pasta of choice
  • 1 cup cashews pre-soaked for at least 4 hours
  • 1 cup vegan cream I used Oatly single
  • 4 –6 tbsp nutritional yeast

Instructions

  1. Heat the oil in a large saucepan and add the onions, chilli and garlic, cook on a low heat for 5 minutes.
  2. Add pepper and mushrooms and cook gently for a further 5-7 mins until everything has softened. Stir in the lentils, chopped tomatoes, herbs and stock. Bring to a simmer, then cook for 35 mins until the lentils are tender – splash in water if you need. Add the sundried tomatoes and start cooking your pasta as per packet instructions.
  3. Once the pasta is ready, drain and stir it into the lentil sauce pan, then pour into a baking dish.
  4. Blend together the drained pre-soaked cashews, cream and nutritional yeast. Add some black pepper then pour evenly over the top of the baking dish.
  5. Place in the centre of the oven for approximately 30 minutes until the cashew layer is turning golden and the bottom layer is bubbling.

Serve and enjoy!

Recipe Notes

I used 4tbsp of nutritional yeast for a light hint of the cheesy flavour, add the extra if you’d prefer a stronger taste.