Pesto Pasta Bake
"This pasta bake is a great recipe to make when you’re looking for something simple and delicious, The creamy cashew and basil pesto coats the pasta and thinly sliced courgettes (aka zucchini), which is then baked with a crunchy breadcrumb topping."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
2 ovens, nonstick pan, mandoline, 2 food processors, juicer, baking dish
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
Step 1/10
- oven
Preheat the oven to 200C (190F).
Step 2/10
- 200 g pasta
- nonstick pan
Cook the pasta according to the instructions on the packet Once cooked, drain and pour back into the pan.
Step 3/10
- 1 green zucchini
- mandoline
Slice the courgettes / zucchini VERY thinly into round pieces (easier to use a mandolin if you have one).
Step 4/10
- 50 g peas
Mix through with the pasta and the peas.
Step 5/10
- 1 slices sourdough bread
- 1 tbsp nutritional yeast
- ½ tbsp olive oil
- salt
- food processor
Make the topping by placing the bread, nutritional yeast, a pinch of salt and olive oil into a food processor and pulse it a few times until the mixture resembles breadcrumbs. Pour into a bowl and leave to one side until needed.
Step 6/10
- juicer
Juice the lemon.
Step 7/10
- 50 g cashews
- 62½ ml almond milk
- ½ lemon
- 1½ cloves garlic
- ½ tbsp Dijon mustard
- 12½ g basil
- food processor
Make the pesto sauce by placing all the remaining ingredients including the lemon juice (but not the basil yet) into a food processor and blend until smooth. Once smooth, add the basil and blitz a few more times until the mixture turns green, but also has some chunky bits of herbs in.
Step 8/10
Pour the pesto sauce into the pan with the pasta and mix well until all of the pasta is coated in the sauce.
Step 9/10
- baking dish
Spoon the pasta into a baking dish and top with the breadcrumb mixture.
Step 10/10
- oven
Bake for 10 minutes until the top is golden.
Enjoy your meal!
