Healthy vegan pasta bake | Good Food
Enjoy this hearty, healthy vegan pasta bake midweek, then reheat the leftovers on another night. It's made with courgettes, lentils, basil and a clever cashew topping
Ingredients
- 2 tsp rapeseed oil
- 2 onions finely chopped
- 3 garlic cloves finely grated
- 140g dried lentilles vertes
- 500g tomato passata
- 200g wholemeal penne
- 2 courgettes (about 375g), quartered lengthways and sliced
- 15g basil chopped
- 2 tsp vegetable bouillon powder
- 125g cashews (not roasted)
- 3 tbsp nutritional yeast
- ¼ tsp vegetable bouillon powder
- 150g cherry tomatoes on the vine halved
- 4 handfuls of rocket
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