Tacky Vegan Cauliflower Pasta Bake
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Fall in love with this creamy, tacky vegan cauliflower pasta bake with a crusty breadcrumb and cheese topping!
The identify could sound like a mouthful, however this tacky vegan cauliflower pasta bake does actually make an extremely tasty mouthful. Shell pasta, cauliflower florets and chunks of tomato are submerged in a silky, tacky cashew alfredo-like sauce, then topped with a mixture of panko breadcrumbs and vegan cheese that turns crusty and golden within the oven. It is the proper distinction to the silky pasta! It is a vegan, soy-free recipe that may be gluten-free.
When you get pleasure from making and consuming straightforward, scrumptious pasta dinners like these vegan stuffed shells, vegan manicotti and this Prompt Pot vegan pasta bake, you'll love this tacky vegan cauliflower pasta bake.
There's rather a lot to like right here, together with the silk-smooth sauce flavored with basil and oregano, the superbly cooked cauliflower florets and al dente pasta, and tart, juicy bits of tomato. Better of all is the superb, crusty, savory panko breadcrumb and vegan cheese topping, which gives a pleasant distinction to all of those different textures.
Why you may love this tacky vegan cauliflower pasta bake
- It has so many scrumptious flavors and textures. There's the sleek and tacky cashew cream sauce, the tart, juicy tomatoes, the superbly cooked cauliflower and the marginally chewy pasta. The basil and oregano add a lot taste and the crusty, savory topping on prime of all this may make your tastebuds sing.
- It is a meal in a pot, that means you get all the pieces you want on this single dish, together with the veggies, carbs and protein. And you can also make tweaks so as to add extra protein by bunging in some white beans or tofu cubes.
- It's so straightforward to make. If you have already got a few of my straightforward cashew parmesan available it'll take you minutes to tug collectively the remainder of the recipe.
- It's hearty and filling and wholesome. There are such a lot of good-for-you substances on this recipe. I portioned this into eight servings, however these are very hearty servings and you may feed extra individuals with this single casserole.
- Children adore it. You probably have younger members of the family it is a nice dish to serve them. With the savory, tacky flavors they are going to completely adore it. It is one in all Jay's favorites.
Elements
- 1 pound pasta. I used small shell pasta. Common sized shell pasta or any small pasta, together with macaroni, penne, cappellini, casarecce and farfalle, would work nicely right here. I might avoid very small pasta shapes like ditalini or orzo. If you're gluten-free use a gf pasta.
- ½ cup uncooked cashews. If you're nut-free use pumpkin seeds as a substitute.
- 2 cups vegetable inventory or water
- 2 tablespoons dietary yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano. Or use 1 tablespoon contemporary oregano.
- 1 medium head cauliflower
- 3 giant tomatoes
- A handful of basil. About ¼ cup, packed.
- ½ cup vegan parmesan
- 1 cup vegan cheddar cheese shreds
- Salt and floor black pepper to style
For the topping
- ½ cup panko breadcrumbs. Or use any breadcrumbs, together with gluten-free.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 2 tablespoons further virgin olive oil
- ½ cup vegan cheddar cheese shreds
- Salt and floor black pepper to style
How one can make tacky vegan cauliflower pasta
- Prepare dinner the pasta: Prepare dinner the pasta in a big pot of salted boiling water till midway cooked. Do not prepare dinner all of it the best way as a result of the pasta will proceed to prepare dinner within the oven. Drain the pasta and reserve half a cup of the pasta water.
- Make the creamy sauce: Whereas the pasta is cooking make the cashew sauce. Place the cashews in a blender with the vegetable inventory or water, dietary yeast, garlic powder, onion powder, oregano, salt and floor black pepper. Mix into a really smooth sauce.
- Make the savory topping: In a small bowl combine all of the topping substances collectively. Put aside.
- Preheat the oven. Preheat the oven to 350 levels Fahrenheit/180 levels Celsius.
- Put the pasta substances collectively: Place the cauliflower florets in a big bowl with the tomatoes, basil, vegan parmesan, vegan cheddar cheese shreds, cashew sauce, and salt and floor black pepper to style. Combine nicely.
- Pour into baking dish. You will have a four-quart baking dish for this. Coat it calmly with cooking spray, then pour the pasta into the dish. Cowl with foil. I used my forged iron braiser, which has a lid, and I simply coated the braiser with the lid.
- Bake the pasta. Bake for 25 minutes. Then take away the aluminum foil or lid and proceed baking 25 extra minutes. On the finish of baking flip the broiler on and broil on excessive for 2-3 minutes so the topping turns very crusty and golden. Maintain an in depth eye so it does not burn.
Continuously requested questions
You possibly can add extra veggies however be sure to do not add any that specific a whole lot of liquid as a result of that may change up the ratio of pasta to water and you may find yourself with a watery casserole. Broccoli, Brussels sprouts, kale would all be nice additions.
You possibly can stir in 28 oz of white beans or 14 oz of cubed, further agency tofu for a protein bump. Modify the seasoning in case you add extra substances and understand that that is already fairly a big amount of cooked pasta.
You positively can. As with the common wheat pasta be sure to undercook the gf pasta. You may additionally need to add a further half cup water to take in all the extra starch the gf pasta will launch. Modify the seasoning and add extra salt and floor black pepper if wanted.
It is a meal in a single pot, so you do not really want a aspect. However with pasta bakes like these I usually add a contemporary, leafy aspect salad for a pleasant distinction.
Make-ahead and storage
- Make-ahead: You possibly can put the varied pasta parts, together with the sauce and parm, collectively as much as three days earlier than baking and refrigerate. Additionally be sure to chop the cauliflower and refrigerate. When you make the pasta forward, which you'll be able to, spray with some oil and blend so it does not stick, earlier than refrigerating. You may also put the whole casserole collectively, cowl with foil, and refrigerate for as much as three days earlier than baking. Or cowl with freezer-safe wrap and freeze for as much as three months. Bake and serve.
- Refrigerate: Pasta leftovers may be saved within the fridge for as much as 4 days.
- Freeze: Freeze leftovers in an hermetic container for as much as 4 months.
Associated recipes
Tacky Vegan Cauliflower Pasta Bake
A tacky vegan cauliflower pasta bake with shell pasta, cauliflower florets and chunks of tomato submerged in a silky, tacky cashew alfredo-like sauce, then topped with a mixture of panko breadcrumbs and vegan cheese that turns crusty and golden within the oven. It is a vegan, soy-free recipe that may be gluten-free.
Print Recipe Pin Recipe Review RecipeServings: 8 servings
Energy: 451kcal
Forestall your display from going darkish
Directions
Prepare dinner the pasta: Prepare dinner the pasta in a big pot of salted boiling water till midway cooked. Do not prepare dinner all of it the best way as a result of the pasta will proceed to prepare dinner within the oven. Drain the pasta and reserve half a cup of the pasta water.
Make the creamy sauce: Whereas the pasta is cooking make the cashew sauce. Place the cashews in a blender with the vegetable inventory or water, dietary yeast, garlic powder, onion powder, oregano, salt and floor black pepper. Mix into a really smooth sauce.
Make the savory topping: In a small bowl combine all of the topping substances collectively. Put aside.
Preheat the oven. Preheat the oven to 350 levels Fahrenheit/180 levels Celsius.
Put the pasta substances collectively: Place the cauliflower florets in a bowl with the tomatoes, basil, vegan parmesan, vegan cheddar cheese shreds, cashew sauce, and salt and floor black pepper to style. Combine nicely.
Pour into baking dish. You will have a four-quart baking dish for this. Coat it calmly with cooking spray, then pour the pasta into the dish. Cowl with foil. I used my forged iron braiser, which has a lid, and I simply coated the braiser with the lid.
Bake the pasta. Bake for 25 minutes. Then take away the aluminum foil or lid and proceed baking 25 extra minutes. On the finish of baking flip the broiler on and broil on excessive for 2-3 minutes so the topping turns very crusty and golden. Maintain an in depth eye so it does not burn.
Recipe notes
- You possibly can add extra veggies to this pasta bake however be sure to do not add any that specific a whole lot of liquid as a result of that may change up the ratio of pasta to water and you may find yourself with a watery casserole. Broccoli, Brussels sprouts, kale would all be nice additions.
- For extra protein you may stir in 28 oz of white beans or 14 oz of cubed, further agency tofu. Modify the seasoning in case you add extra substances and understand that that is already fairly a big amount of cooked pasta.
- You need to use gluten free pasta on this recipe. As with the common wheat pasta be sure to undercook the gf pasta. You may additionally need to add a further half cup water to take in all the extra starch the gf pasta will launch. Modify the seasoning and add extra salt and floor black pepper if wanted.
- It is a meal in a single pot, so you do not really want a aspect. However with pasta bakes like these I usually add a contemporary, leafy aspect salad for a pleasant distinction.
- Make-ahead: You possibly can put the varied pasta parts, together with the sauce and parm, collectively as much as three days earlier than baking and refrigerate. Additionally be sure to chop the cauliflower and refrigerate. When you make the pasta forward, which you'll be able to, spray with some oil and blend so it does not stick, earlier than refrigerating. You may also put the whole casserole collectively, cowl with foil, and refrigerate for as much as three days earlier than baking. Or cowl with freezer-safe wrap and freeze for as much as three months. Bake and serve.
- Refrigerate: Pasta leftovers may be saved within the fridge for as much as 4 days.
- Freeze: Freeze leftovers in an hermetic container for as much as 4 months.
Vitamin
Energy: 451kcal | Carbohydrates: 64g | Protein: 15g | Fats: 16g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Potassium: 616mg | Fiber: 6g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 2mg
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