Creamy Tomato and Basil Pasta Bake (vegan)
Printed from Inclusive Kitchen — Creamy Tomato and Basil Pasta Bake
Creamy Tomato and Basil Pasta Bake is a delightful twist on a classic Italian dish, reimagined to be entirely plant-based. This comforting casserole combines al dente pasta with a rich, creamy tomato sauce made from blended cashews and fresh herbs, creating a dish that is both satisfying and nourishing. The addition of fresh basil not only enhances the flavor but also brings a vibrant pop of color, making it as pleasing to the eyes as it is to the palate.
Historically, pasta bakes have roots in Italian cuisine, where they were often made with leftover pasta and a variety of sauces. This vegan version pays homage to that tradition while embracing modern dietary preferences. It’s a great way to use pantry staples while still delivering a meal that feels indulgent. Plus, it’s a fantastic option for gatherings, as it can be made ahead of time and simply popped in the oven when guests arrive. Just be prepared for the compliments to roll in!
To make this dish even more appealing, consider adding seasonal vegetables like zucchini or spinach for added nutrition and flavor. The creamy texture of the sauce, combined with the chewiness of the pasta, creates a delightful contrast that will have everyone coming back for seconds. And let’s be honest, who doesn’t love a dish that can be both a comfort food and a healthy option? Just remember, if you’re feeling fancy, a sprinkle of nutritional yeast on top can give it that cheesy flavor without any dairy.
So gather your ingredients, preheat that oven, and get ready to enjoy a hearty meal that’s sure to impress. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this Creamy Tomato and Basil Pasta Bake is a delicious choice. And if anyone asks if it’s really vegan, just smile and say, “It’s so good, it’ll make you question everything you thought you knew about plant-based cooking!”
Ingredients
- 12 oz pasta (penne or rigatoni)
- 1 cup raw cashews
- 1.5 cups water
- 28 oz canned crushed tomatoes
- 1 cup fresh basil
- 4 cloves garlic
- 2 tablespoons olive oil
- 0.5 cup nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 1 cup vegan cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). This temperature is ideal for baking the pasta while ensuring it heats through without drying out.
- In a large pot, bring salted water to a boil and cook 12 oz of pasta until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta cooks, prepare the creamy sauce. In a blender, combine 1 cup of soaked raw cashews, 1.5 cups of water, 4 cloves of garlic, and 0.5 cup of nutritional yeast. Blend until smooth and creamy.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the canned crushed tomatoes, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of red pepper flakes. Stir to combine and let simmer for 5 minutes.
- Add the creamy cashew mixture to the skillet with the tomato sauce. Stir well to combine, creating a rich and creamy sauce that will coat the pasta beautifully.
- Once the pasta is cooked, drain it and add it directly to the skillet with the sauce. Toss everything together until the pasta is well coated.
- Chop 1 cup of fresh basil and fold it into the pasta mixture. This adds a fresh, aromatic flavor that brightens the dish.
- Transfer the pasta mixture into a greased 9x13 inch baking dish. If desired, sprinkle 1 cup of vegan cheese on top for an extra layer of flavor.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. This helps to meld the flavors together and allows the pasta to absorb the sauce.
- After 20 minutes, remove the foil and bake for an additional 10 minutes. The top should be slightly golden and bubbly, indicating it’s ready to serve.
- Once baked, remove from the oven and let it cool for about 5 minutes. This resting time allows the sauce to thicken slightly, making it easier to serve.
- Serve warm, garnished with additional fresh basil if desired. This dish pairs wonderfully with a simple side salad or crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
- Enjoy your creamy tomato and basil pasta bake, and remember, it’s vegan, but it’s so delicious that even non-vegans will be asking for the recipe!
Nutrition (per serving)
- Calories: 350
- Carbs g: 50
- Protein g: 12
- Fat g: 14
- Sugar g: 6
