Pasta bake used to be one of those dishes I’d make if I fancied something warming, comforting and indulgent for dinner. And while I’d always enjoy it while eating it, I’d also always feel bloated, lethargic and a bit gross after eating it. But luckily for me (and now you too) it’s totally possible to have all of the yum with none of the stodge.
This pasta bake is gluten free and dairy free, but it’s still super creamy and not to mention a little ‘cheesy’ too. Sounds like magic, huh? Well it’s true! The sauce takes a little time to prepare (you need to soak the cashews overnight beforehand as well as roast the butternut squash for 45 minutes and leave it to cool a little after) but it’s so worth it, and you can make up the sauce a day or so beforehand if you think you’ll be pushed for time.
I honestly think that this dish is the ultimate comfort food. It’s great for kids too and you can chuck in whatever veggies you fancy if you’ve got stuff to use up. All in all, a winner in my book. I hope you love it too!
- 2 cups gluten free pasta, uncooked
- 1 head broccoli
- 1 cup button mushrooms
- 1/2 cup frozen peas
For the ‘cheese’ sauce
- 1 small butternut squash
- 1 cup almond milk
- 1 cup cashews, soaked in water overnight
- 2 cloves garlic
- 3 tbsp nutritional yeast
- Juice of 1/2 a lemon
- Himalayan sea salt (to taste)
To make the sauce, peel and halve the butternut squash and remove the seeds. Pop it in the oven at 180 degrees for 45 minutes, then leave it aside to cool. Once cooled, pop it into a food processor and blend with the cashews, garlic, nutritional yeast, lemon juice and salt for a couple of minutes until it’s creamy and smooth.
Pour the ‘cheese’ sauce into a mixing bowl, and stir in the other ingredients. Spoon this into a dish and bake at 180 degrees for 30-35 minutes, until the top starts to go a little crispy. Now grab a spoon and get ready for some serious indulgence!
Love, Mrs H xx