Vegan Cheesy Pasta Bake

By: James Wythe

Vegan Cheesy Pasta Bake
cuisine icon Course
Breakfast, Dinner, Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
9 Minutes
cuisine icon Cooking Technique
Blender, Instant Pot Duo Crisp with Ultimate Lid
cuisine icon Keywords
2 servings, 9 minutes, almond milk, basic, blender, breakfast, cashews, cheese vegan, dijon mustard, dinner, easy, easy dinners, free, g pasta gluten free, garlic cloves, instant pot duo crisp with ultimate lid, James Wythe, l water, lunch, of salt, olive oil, pinch of garlic granules, pinch of salt, salt & pepper, sprig rosemary, sprigs thyme

serving icon Servings
2 Servings
Ingredients
  • 500 g pasta gluten free
  • 1 L water
  • pinch of salt
  • 2 slices bread gluten free
  • 1 sprig rosemary
  • 1-2 sprigs thyme
  • Pinch of salt
  • Pinch of garlic granules
  • 100 g cashews
  • 2 garlic cloves
  • 2 tsp Dijon mustard
  • 1 tbsp olive oil
  • 125 ml almond milk
  • Salt & pepper
  • 100 g grated cheese vegan
Instructions
  • Add the pasta, water and salt to the pot and stir.
  • Select Pressure Cook on the Instant Pot and set the time for 3 Minutes.
  • Meanwhile, add the bread, rosemary, thyme, salt, garlic granules to a blender and pulse into bread crumbs. Remove and place into a bowl and set aside.
  • Now in an empty blender, add the cashews, garlic cloves, dijon mustard, olive oil, almond milk, pinch of salt and pepper and blend until smooth.
  • When the cooking program finished, remove the lid and stir through the cashew sauce and grated cheese.
  • Flatten the saucy pasta, then sprinkle over the breadcrumbs and change to the air fryer lid and secure on top of the pot.
  • Select Broil and set the temperature to 230°F and the time for 6 Minutes.
  • Cook until crispy, then enjoy!
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