Creamy Zucchini Pasta Bake

The best pasta bake ever. Savoury creamy, filled with vegetables and so good for you.

Also perfect to meal prep in advance for packed for lunch and dinners.

Ready in 45 minutes | Serves 6

YOU WILL NEED

• 1 bag pasta*

• 1 tbs olive pesto** (I use the Coles brand)

Red Sauce

• 1 jar red pasta sauce

• 2 carrots, diced

• 1/2 zucchini, diced

• 1 broccoli , chopped

• 200g firm tofu, sliced thinly

• 1 can lentils or chickpeas

• 1 red onion, diced

'Cheese' sauce

• 1 cup cashews

• 1 tsp salt

• 1 tbs Italian herbs

• 1 tsp paprika

• 1 Tbs acv

• 1 cup water

• 1/2 zucchini

METHOD

1. Preheat oven to 180°C and cook pasta according to package instructions.

2. While the pasta is cooking, sauté onion and carrots in a large pot on medium-high heat until the onions are soft (about 3 minutes), adding splashes of water as needed to prevent sticking.

3. Pour in the red pasta sauce, then add lentils, zucchini, sliced tofu and broccoli and allow to simmer on low heat.

4. While the red sauce is cooking, place all cheese sauce ingredients into a blender and blend until smooth and creamy.

5. Combine cooked pasta with the red vegetable sauce. Then stir 1 tbs of olive pesto and place pasta and sauce mixture into a large oven dish.

6. Pour over cheese sauce, ensuring it's spread evenly over the surface. Bake for 30 minutes, or until golden brown, then remove from oven and allow cool for 10 minutes. Serve and enjoy.

NOTES AND VARIATIONS

• *Use corn, rice, or a legume pasta alternative to make this dish gluten free.

• ** Sub-olive pesto for any tomato pesto

• Storage: Store in an air-tight container in the fridge for up to 4 days. Keep in the freezer for up to 2 months.

Have you tried this recipe?

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