Ingredients
Pasta layer:
250g pasta of choice (we used wholemeal penne)
Tomato Sauce Layer:
5 tomatoes
1 onion
1 garlic clove
1 teaspoon mixed herbs
1 teaspoon brown sugar
1/2 veggie stock cube
Pesto Layer:
2 cups basil leaves
2 cups baby spinach
3 garlic cloves
2 tablespoons olive oil
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/3 cup pine nuts
Pinch of pepper
White Sauce Layer:
1 cup Soy Milky Regular
1/3 cup cashews
1/4 cup nutritional yeast
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon lemon juice
2 teaspoons dijon mustard
Big pinch of salt
Method
- Preheat oven to 200C and spray a rectangular casserole dish with oil. Set aside.
- Cook pasta according to package instructions. Drain and pour the drained pasta into the casserole dish. Set aside.
- In a blender/processor, blend all tomato sauce layer ingredients until smooth. Pour over the pasta and stir until coated. Set aside. Rinse out blender/processor.
- Blend all pesto layer ingredients until smooth and spread evenly into a thin layer over the tomato sauce covered pasta. Set aside. Rinse out blender/processor.
- Blend all white sauce layer ingredients until smooth and spread evenly over the pesto layer. Set aside. Rinse out blender/processor.
- Pulse the bread crumb layer ingredients until a crumb is formed. Spread evenly over the white sauce layer. Rinse out blender/processor.
- Cover the bake with foil and place into the oven for 20 minutes. Remove the foil and bake for an extra couple of minutes until the crumb is golden brown.
