Red Curry Pasta Bake
This red curry pasta bake is creamy, delicious, vegan, and easy to make! Additionally, it is made of only 3 main components; the pasta, the veggie (broccoli), and the red curry pasta sauce
Servings 4 servings
Calories 485kcal
Equipment
- 1 Blender
Ingredients
- 1 packet penne pasta (250 grams)
- 1 broccoli head
Pasta Bake Sauce
- 30 grams curry powder
- 300 grams tofu firm or soft can be used
- ½ cup nutritional yeast
- ½ small Japanese pumpkin approximately 130 grams cooked, pureed pumpkin
- ½ cup raw cashews
- 1 teaspoon salt
- 2 cup water or unsweetened plant milk
- 2 tablespoon almond butter (if using water instead of plant milk)
To Garnish
- ½ spring onion
- ¼ cup raw cashews
- ¼ cup nutritional yeast
- ¾ teaspoon salt
Instructions
- Pre-heat oven to 180 degrees / 350F
- Bring a large kettle of water to boil. Chop the broccoli pieces into small florets. Add broccoli florets to a large bowl and pour boiling water to submerge the broccoli. Leave for 10-15 minutes before drain the water
- Cook pasta as per packet instruction
- Add cooked pasta and broccoli to baking dish. Mix the broccoli through the pasta (I use 4 baking dishes as part of my meal prepping)
- Pour pasta bake sauce over the pasta and broccoli and stir
- In a blender, add the nutritional yeast, cashews & salt (for the garnish), and pulse blend until a parmesan cheese consistency is formed
- Sprinkle garnish over the pasta bake
- Bake pasta bake for 10-12 minutes
- Remove from the oven
- Slice the green part of the spring onion and garnish the pasta bake right before serving
Pasta Bake Sauce
- Remove inner seeds from the pumpkin, and slice into cubed sized pieces. Add pumpkin pieces to boiling water and boil for 12 minutes
- Remove pumpkin from boiling water and let it cool before removing the skin
- Add pumpkin puree, water (or plant milk), almond butter, nutritional yeast, salt, tofu, curry powder, and raw cashews to a blender. Blend until smooth
Video
Nutrition
Calories: 485kcal