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The Perfect Springtime Vegan Pasta Bake
Welcome the freshness of spring with a vegan pasta bake that embodies comfort food and healthy homecooking. This easy-to-make dish combines nutrient-rich vegetables and plant-based cheeses for a hearty meal that celebrates new beginnings. Inspired by the need for connection during challenging times, this pasta bake is perfect for family gatherings or cozy weeknight dinners. Join me in savoring this delightful pasta casserole, packed with flavor and nostalgia, as we embrace the hope that spring brings!
Servings 8
Ingredients
For green Alfredo sauce:
- 1 cup raw cashews soaked in water for at least 30 mins or more
- 2 garlic cloves peeled
- ¼ cup fresh lemon juice
- 1 tablespoon fresh lemon juice
- ¼ cup vegetable broth or water or more as needed
- 1.5 cups fresh basil leaves or other herbs you love lightly packed
- ½ cup nutritional yeast nutritional yeast
- ¾-1 teaspoon kosher salt or to taste + freshly ground black pepper
- ½ teaspoon onion powder optional
For vegan pasta primavera:
- 2 lb mushrooms
- 1 bunch asparagus 1 bunch asparagus cut
- 1 package gluten-free or regular pasta
- 3 tablespoons pickle juice optional
For vegan pasta primavera bake:
- ½ cup vegan cheese grated
- 2 tablespoons nutritional yeast
- handful fresh oregano
Instructions
- To prepare sauce, drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
- Sautée mushrooms until browned. In the last 3 minutes, add the pickle juice - it’ll accentuate the mushrooms’ woodsy flavour!
- Bring a large pot of water to a boil. Salt gently. Cook asparagus for 5 minutes, until it retains some of its bite. Remove asparagus from water and place into an ice bath immediately.
- Add salt, and boil pasta in same pot according to package instructions (5-8 minutes, depending on the type of pasta you’re using). Remove from water and drain.
- Preheat oven to 350°F. In an oven-safe dish combine pasta, mushrooms, asparagus and sauce. Sprinkle with grated vegan cheese and nutritional yeast.
- Bake in oven for 25 minutes, or until bubbly and heated through.