Pesto Pasta Bake

Step 1/10

• oven

Preheat the oven to 200C (190F).

Step 2/10

• 400 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

• 2 green zucchinis

• mandoline

Slice the courgettes / zucchini VERY thinly into round pieces (easier to use a mandolin if you have one).

Step 4/10

• 100 g peas

Mix through with the pasta and the peas.

Step 5/10

• 2 slices sourdough bread
• 2 tbsp nutritional yeast
• 1 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

• 100 g cashews
• 125 ml almond milk
• 1 lemon
• 3 cloves garlic
• 1 tbsp Dijon mustard
• 25 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.