Vegan pasta bake

Total time: 45m
Preparation Time: 35m

For 2 people


Fanny - fannythefoodie

Nutritional Information

Contains 650 Kcal, 32g Protein, 60g Carbohydrates, 27g Fat


  • Pasta
  • salted water, boiling
  • 150 g pasta (e.g. chickpea fusilli)
  • Sauce
  • 1 shallot, finely chopped
  • 2 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • 1 tin chopped tomatoes (400 g)
  • 30 g black olives, pitted, roughly chopped
  • 10 g capers, rinsed, chopped
  • 1 tsp oregano, finely chopped
  • 1 tsp balsamic vinegar
  • salt and pepper to taste
  • Topping
  • 1 dl water
  • 4 tbsp cashew cream
  • 4 tbsp nutritional yeast
  • 0.25 tsp salt
  • a little pepper
  • To gratinate
  • 2 tbsp nutritional yeast
  • 1 tsp Hemp seeds
  • Utensils
  • One shallow baking dish (holding approx. 2 l), greased

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  • Pasta

    Cook the pasta in salted water until al dente as per the cooking instructions, drain (retaining 200 ml of cooking water for the sauce), set aside.
  • Sauce

    Sauté the shallot and garlic in olive oil. Add the tomato puree and cook for approx. 2 mins. Add the chopped tomatoes, olives, capers, oregano, balsamic and reserved pasta water, simmer the sauce for approx. 10 mins., season.
  • Topping

    Mix the cashew butter with the yeast and water, season.
  • To gratinate

    Place the drained pasta in the prepared dish along with the yeast flakes and sauce, mix together, dot the topping over the pasta, sprinkle with hemp seeds. Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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