Don't worry! No ads will print out.
Scan the QR code to find this recipe on my site, if you have any questions. Also leave a review! Those 5⭐️ reviews help people find my recipes. →
Cashew Pesto Pasta Bake
Ingredients
- 8 ounces pasta of choice cooked according to package directions
For the Cashew Pesto Sauce
- 1 cup cashews
- 1 cup water
- 1 cup fresh basil leaves or a mix of half basil and half spinach
- 1 clove garlic use 2 cloves, if your garlic cloves are small
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta Bake
- 15 ounce can of white beans or 1 ½ cups cooked white beans, drained and rinsed
- 1 cup frozen peas thawed
- 1 cup frozen spinach thawed
- 1 cup vegan mozzarella or a mix of vegan mozzarella and parmesan
Instructions
- Preheat the oven to 350℉.
- Cook the pasta, if you haven't already. You will be making the cashew pesto while the pasta cooks. Also drain the beans and put the peas and spinach into your colander with the drained white beans. When you pour the hot pasta over it, it will thaw the veggies.
- Combine all of the pesto ingredients in your blender, and puree until mostly smooth.
- When the pasta is done cooking, drain it in the colander with the frozen veggies and beans. Then, add the pasta, veggies, and beans to a 9x11" or similar-sized baking dish. Add the sauce, tossing well to coat, then flatten out the top. Sprinkle on the vegan cheese, and bake for 25 minutes, or until the cheese melts.
Notes
I combined the pasta cooking time with the prep time, since that's all happening at once.
We are not soaking the cashews for this recipe, because we don't want the cashews to totally break down. Pesto has a little bit of texture to it!
Leftovers will keep fro 4 to 5 days in the fridge. You can also freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then warm it up in the oven or in the microwave.
Servings 4
Nutrition
Calories: 644kcal | Carbohydrates: 89g | Protein: 26g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 617mg | Potassium: 1072mg | Fiber: 12g | Sugar: 6g | Vitamin A: 5168IU | Vitamin C: 20mg | Calcium: 196mg | Iron: 8mg
