Dairy-Free Cheesy Baked Pasta
Satisfy your comfort food cravings with this indulgent yet wholesome Dairy-Free Cheesy Baked Pasta, perfect for vegans and those avoiding dairy. Featuring a velvety, plant-based cheese sauce made from creamy cashews and flavorful nutritional yeast, this recipe delivers all the richness of traditional baked pasta without the dairy. Fresh spinach, sweet cherry tomatoes, and aromatic basil add vibrant color and nutrients, while a sprinkle of golden, crispy breadcrumbs creates an irresistible topping. Ready in under an hour, this simple dish is ideal for weeknight dinners or cozy gatherings. Plus, it can easily be made gluten-free by using gluten-free pasta and breadcrumbs, offering a versatile option that caters to various dietary needs.
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Recipe Information
Ingredients
- 400 grams Penne pasta (gluten-free if needed)
- 200 grams Raw cashews
- 250 milliliters Water
- 60 grams Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 100 grams Spinach, fresh
- 200 grams Cherry tomatoes, halved
- 2 tablespoons Fresh basil, chopped
- 50 grams Breadcrumbs (gluten-free if needed)
Instructions
Preheat the oven to 180°C (350°F).
Cook the penne pasta according to the package instructions. Once cooked, drain and set aside.
While the pasta is cooking, place the raw cashews in a bowl and cover them with boiling water. Let them soak for 10 minutes.
Drain the cashews and add them to a blender along with 250ml of water, nutritional yeast, lemon juice, garlic powder, onion powder, sea salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes.
In a large mixing bowl, combine the cooked pasta, sautéed spinach, halved cherry tomatoes, and the cashew cheese sauce. Mix until everything is well coated.
Transfer the pasta mixture into a baking dish. Sprinkle the breadcrumbs evenly over the top.
Drizzle the remaining olive oil over the breadcrumbs to help them crisp up during baking.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let sit for a few minutes. Sprinkle with fresh basil before serving.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2621 mg | 114% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 29.8 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3859 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
