Creamy Plant-Based Basil Pasta Bake: A Delightful Fusion of Flavor and Comfort
Are you craving a comforting and indulgent dish that also aligns with your plant-based lifestyle? Look no further than our Creamy Plant-Based Basil Pasta Bake! This mouthwatering recipe brings together the vibrant flavors of fresh basil, rich cashew cream, and perfectly cooked pasta to create a dish that’s both satisfying and nourishing.
Recently I was at our lake home with some friends in Northern Wisconsin. I had made a huge batch of a lasagna noodle bake that I found on the Taste of Home website. It was undoubtedly good, but filled with cheese and dairy so I did not wish to eat it. Instead, I made up this little Creamy Basil Pasta Bake. It was so good and satisfying! It even peeked the curiosity of some of my non plant-based friends so much so they tried some….and liked it! Whoo hoo! Here’s why you’ll love this recipe too.
Why You’ll Love This Recipe:
- Creamy Indulgence: Our cashew-based cream sauce adds a luxurious creaminess to the dish without any dairy. It’s velvety, rich, and oh-so-delicious.
- Fresh Basil Infusion: The star of this recipe is undoubtedly the fresh basil. Its aromatic and herbaceous notes infuse the entire dish with a burst of flavor.
- Easy to Prepare: With just a handful of ingredients and simple steps, this pasta bake is a breeze to make, making it a perfect option for a weeknight dinner.
- Plant-Based Goodness: This dish is entirely plant-based and dairy-free, showcasing the incredible flavors that can be achieved with wholesome, natural ingredients.
Ingredients You’ll Need:
- 2 cups of your favorite pasta (I used Banza Chickpea Pasta)
- 1 cup fresh basil leaves
- 1 1/2cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 1/2 teaspoon dried oregano
- 3 cloves garlic
- 1 tablespoon lemon juice
- 1/2 cup vegetable broth
- Salt and pepper to taste
- 1/2 cup jarred sun dried tomatoes
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 2 cups spinach leaves
- 1 cup vegan mozzarella cheese (divided)
- Fresh basil leaves, for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, fresh basil leaves, nutritional yeast, garlic, lemon juice, vegetable broth, oregano, salt, and pepper. Blend until smooth and creamy. Set aside.
- In a large skillet, heat 1 Tbsp of olive oil over medium heat. Cook the onions and zucchini until soft and slightly golden. Add the mushrooms and spinach and cook until soft and wilted.
- In a large mixing bowl, combine the cooked pasta, sun dried tomatoes, zucchini mixture, 1/2 cup of cheese, and the prepared cashew basil cream sauce. Gently toss to coat everything evenly.
- Transfer the mixture to a baking dish. If desired, sprinkle the other 1/2 cup of vegan mozzarella cheese on top for an extra layer of decadence.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Once baked, remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves for a pop of color and freshness.
Time to Savor:
As you dig into a warm, cheesy forkful of our Creamy Plant-Based Basil Pasta Bake, you’ll experience a symphony of flavors that celebrates the beauty of plant-based ingredients. Each bite is a journey through velvety creaminess, aromatic basil, and perfectly cooked pasta.
Serve It Up:
This pasta bake pairs wonderfully with a simple side salad and a slice of crusty bread for a complete and hearty meal. It’s also a fantastic dish to share with friends and family, showcasing the amazing flavors that can be achieved with plant-based cooking.
Final Thoughts:
Our Creamy Plant-Based Basil Pasta Bake is a testament to the incredible flavors and textures that can be created without animal products. With its creamy cashew basil sauce and wholesome ingredients, it’s a dish that brings comfort and indulgence to your table in the most nourishing way possible. Enjoy the best of both worlds with this delicious fusion of flavor and plant-based goodness!
Creamy Basil Pasta Bake
Ingredients
Ingredients You'll Need:
- 2 cups of your favorite pasta I used Banza Chickpea Pasta
- 1 cup fresh basil leaves
- 1 1/2 cup raw cashews soaked
- 1/4 cup nutritional yeast
- 1/2 teaspoon dried oregano
- 3 cloves garlic
- 1 tablespoon lemon juice
- 1/2 cup vegetable broth
- Salt and pepper to taste
- 1/2 cup jarred sun dried tomatoes
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 2 cups spinach leaves
- 1 cup vegan mozzarella cheese divided
- Fresh basil leaves for garnish
Instructions
Instructions:
- Preheat your oven to 375°F (190°C). Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, fresh basil leaves, nutritional yeast, garlic, lemon juice, vegetable broth, oregano, salt, and pepper. Blend until smooth and creamy. Set aside.
- In a large skillet, heat 1 Tbsp of olive oil over medium heat. Cook the onions and zucchini until soft and slightly golden. Add the mushrooms and spinach and cook until soft and wilted.
- In a large mixing bowl, combine the cooked pasta, sun dried tomatoes, zucchini mixture, 1/2 cup of cheese, and the prepared cashew basil cream sauce. Gently toss to coat everything evenly.
- Transfer the mixture to a baking dish. If desired, sprinkle the other 1/2 cup of vegan mozzarella cheese on top for an extra layer of decadence.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Once baked, remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves for a pop of color and freshness.
Nutrition
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