Creamy Roasted Vegetable Pasta Bake
This Creamy Roasted Vegetable Pasta Bake is super satisfying, with roasted vegetables, a delicious cashew cream sauce, and crispy herb-breadcrumb topping. It's the perfect addition to any seasonal table or meal with family and friends.
Servings: 6 people
Ingredients
- 2/3 lb. pasta
- 3 1/2 cups brussel sprouts quartered
- 3 cups carrots peeled and diced
- 2 cups zucchini sliced
- Oil salt and pepper for roasting
- 3-5 sprigs fresh thyme
- 2 tbsp packed fresh parsley, finely chopped
- 1/4 cup panko-style vegan breadcrumbs
Sauce Ingredients
- 1 tbsp Yondu umami seasoning
- 1 1/2 cups cashews
- 1 1/2 cups water
- 1/2 tsp garlic powder
- 1 tsp each dijon mustard, kosher salt, dried oregano, and onion powder
- 1 tbsp nutritional yeast
- Juice of 1 lemon
Instructions
- Preheat oven to 400 degrees Fahrenheit. Place sliced brussel sprouts and diced carrots onto a baking tray, and drizzle with 1-2 tbsp oil. Gently toss, and season with salt and pepper. Bake for 20 minutes.
- Remove tray from oven, add zucchini to the tray, and toss. Place tray back into oven and roast another 15 to 20 minutes until just tender, covering tray with foil if vegetables are getting too browned.
- Meanwhile, boil the pasta in salted water until just al dente.
- Boil the cashews for 20 minutes, which can be done at the same time the pasta is cooking. Drain.
- Drain pasta and drizzle with a bit of olive oil and add to a large baking dish.
- In a blender, add the drained cashews, and the remaining "Sauce Ingredients". Blend until very smooth.
- Add the roasted vegetables to the baking dish with the pasta, and pour the sauce over the pasta. Gently stir to combine.
- Sprinkle the breadcrumbs over the pasta.
- Place into the oven, covered with foil, and bake for 10 minutes. Uncover and cook another 10 minutes. To brown the breadcrumbs further, you can place under the broiler until just browned.
- Serve topped with the chopped fresh parsley and fresh thyme (de-stemmed).