THE ULTIMATE PESTO PASTA BAKE

INGREDIENTS

PASTA:
300G PENNE

SAUCE:
1 CUP CASHEWS (SOAKED FOR AT LEAST 3 HOURS)
PINCH OF SALT
PINCH OF CRACKED PEPPER
JUICE OF 1/2 LEMON
1/3 CUP NUTRITIONAL YEAST
1 TSP GARLIC POWDER
1 TSP ONION POWDER
1/2 CUP PINE NUTS
1/2 CUP UNSWEETENED ALMOND MILK
1 HANDFUL BASIL LEAVES

EXTRAS:
1 BROWN ONION
1/2 CUP PINE NUTS
OLIVE OIL

TOPPINGS:
BREADCRUMBS ~ 1/2 CUP- 1 CUP (ENOUGH TO COVER THE SURFACE OF THE PASTA)

METHOD:

  1.  PREHEAT THE OVEN GRILL TO 200 DEGREES CELSIUS
  2. BRING A POT OF WATER TO THE BOIL AND COOK PASTA ACCORDING TO THE PACKET INSTRUCTIONS
  3. WHILST THE PASTA IS COOKING, ADD ALL THE ‘SAUCE’ INGREDIENTS TO A BLENDER AND BLEND UNTIL SMOOTH, IF IT’S TOO THICK- ADD MORE ALMOND MILK.
  4. CHOP UP THE ONION ROUGHLY AND FRY IN A PAN WITH A TSP OLIVE OIL
  5. PLACE THE PINE NUTS THAT WEREN’T USED IN THE SAUCE ON A BAKING TRAY LINED WITH PARCHMENT PAPER AND PLACE IN THE OVEN TO GRILL UNTIL GOLDEN.
  6. ONCE THE PASTA HAS FINISHED COOKING, DRAIN THE WATER AND ADD THE PENNE TO A BAKING TRAY.
  7. MIX THROUGH THE SAUCE, ONIONS AND TOASTED PINE NUTS UNTIL ALL THE PASTA IS COATED. (IT WILL LOOK LIKE TOO MUCH SAUCE, HOWEVER T WILL DRY OUT WHEN BAKED IN THE OVEN)
  8. TOP WITH BREADCRUMBS AND PLACE THE PASTA IN THE OVEN AND SWITCH IT TO FAN FORCED 200 DEGREES CELSIUS.
  9. COOK PASTA FOR 10-12 MINUTES OR UNTIL THE BREADCRUMBS ARE GOLDEN.
  10. SERVE AND ENJOY!

Follow:
Share: