Creamy Vegan Tomato and Spinach Pasta Bake

A comforting and flavorful vegan pasta bake with a creamy tomato and cashew-based sauce, packed with spinach and topped with crispy breadcrumbs.

Prep Time

20 minutes

Total Time

55 minutes

Calories

768 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.30/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Bread

Cuisine:

Italian

Main Ingredient:

Pasta

Mood:

Comfort Food

Ingredients

Servings

1lbPasta(Penne, rigatoni, or your favorite shape)

£0.80

1cupCashews(Raw, soaked in hot water for at least 30 minutes)

£2.50

28ozCanned Diced Tomatoes(Undrained)

£1.20

0.3cupNutritional Yeast(For cheesy flavor)

£0.75

4clovesGarlic(Minced)

£0.30

1mediumOnion(Diced)

£0.40

6ozSpinach(Fresh, baby spinach)

£1.20

0.5cupVegetable Broth

£0.25

1tspDried Basil

£0.10

1tspDried Oregano

£0.10

0.3tspRed Pepper Flakes(Optional, for a little heat)

£0.05

1tspSalt(Or to taste)

£0.01

0.5tspBlack Pepper(Or to taste)

£0.05

0.5cupBreadcrumbs(Panko or Italian-style)

£0.30

2tbspOlive Oil

£0.20

0.3cupVegan Parmesan Cheese(Optional, for topping)

£1.00

Total Cost

£9.21

£2.30 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Cook pasta according to package directions until al dente. Drain and set aside.
3.
While pasta is cooking, prepare the sauce. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
4.
Add diced tomatoes, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5.
Drain the soaked cashews and add them to a high-speed blender along with the vegetable broth and nutritional yeast. Blend until completely smooth and creamy.
6.
Pour the cashew cream into the skillet with the tomato sauce. Stir to combine and simmer for another 5 minutes.
7.
Stir in the spinach until wilted.
8.
Add the cooked pasta to the sauce and toss to coat evenly.
9.
Pour the pasta mixture into a greased 9x13 inch baking dish.
10.
Sprinkle breadcrumbs and vegan parmesan (if using) over the top.
11.
Bake for 20-25 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly.
12.
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (400g)

768 kcal / 3213 kJ

Carbs

97g

37% of RDA

Fat

33g

47% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

16 g

18% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer flavor, roast the tomatoes and garlic before blending into the sauce.

Add other vegetables like bell peppers or zucchini for extra nutrients.

Use gluten-free pasta for a gluten-free option.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, bake in the oven or microwave until heated through.

Cooking Equipment

Oven

Stove

Large Pot

Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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