Plant-Based Cookbook For Families

At a Glance

Prep: 25 min | Cook: 40 min | Total: 65 min | Serves: 6 | Difficulty: Easy

Introduction

Roasted cherry tomatoes, creamy cashew sauce, and tender pasta make this baked dish rich, colorful, and easy to enjoy. The tomatoes soften in the oven until lightly caramelized, adding sweetness and depth without a long sauce-making process. Cashews blend with plant-based milk into a smooth cream that coats every piece of pasta.

The finished bake should be bubbling at the edges, lightly golden on top, and soft enough for younger children to eat easily. A small amount of basil adds freshness, while nutritional yeast gives the sauce a gentle, cheesy flavor. This recipe is especially useful for busy family dinners because the sauce and roasted tomatoes can be prepared while the pasta cooks. The key takeaway is simple: roast for flavor, blend for creaminess, and bake just long enough to bring everything together.

Ingredients

• 12 ounces short pasta, such as penne, rotini, or shells
• 1 cup raw cashews
• 1 cup unsweetened plain plant-based milk
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil, divided
• 3 cups cherry or grape tomatoes
• 3 cloves garlic, peeled
• 1 teaspoon Italian seasoning
• 1 teaspoon salt, divided, plus more for pasta water
• ½ teaspoon black pepper
• ½ cup fresh basil leaves, torn
• ½ cup plain plant-based mozzarella shreds, optional

Instructions

1. Place the cashews in a heatproof bowl and cover them with boiling water. Let them soak for 20 minutes while the oven heats. This softens the nuts so the finished sauce blends smoothly.

2. Heat the oven to 425°F (220°C). Add the cherry tomatoes and garlic cloves to a 9-by-13-inch baking dish. Toss with 1 tablespoon of olive oil, ½ teaspoon of salt, the black pepper, and Italian seasoning. Roast for 18-20 minutes, until the tomatoes wrinkle, split, and release some juice.

3. While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions state. It should be tender around the edges but still slightly firm in the center. Drain well, reserving ½ cup of the pasta water.

4. Drain the soaked cashews and place them in a blender with the plant-based milk, nutritional yeast, remaining 1 tablespoon of olive oil, and remaining ½ teaspoon of salt. Blend for 60-90 seconds, stopping once to scrape the sides, until the sauce looks smooth and pourable.

Note: If your blender is not high-powered, blend for an extra minute. A grainy sauce will stay grainy after baking, so check it by rubbing a small drop between your fingers.

5. Remove the baking dish from the oven. Carefully transfer the roasted garlic and about half of the tomatoes to the blender. Blend again for 20-30 seconds. Leave the remaining tomatoes in the dish so some stay whole and add texture.

6. Add the drained pasta to the baking dish. Pour the cashew-tomato sauce over it and stir gently until the pasta is coated. If the mixture seems thick, add reserved pasta water 1 tablespoon at a time. Stir in half of the basil and, if using, the plant-based mozzarella.

7. Spread the pasta into an even layer. Top with the remaining basil and optional mozzarella. Bake at 425°F (220°C) for 15-18 minutes, until the edges bubble and the top is lightly golden.

8. Let the pasta bake rest for 5 minutes before serving. This short rest helps the sauce thicken and keeps it from running across the plate. Taste a small portion and add a pinch of salt only if needed.

Chef Notes & Variations

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of plant-based milk, or cover the baking dish with foil and warm at 350°F (175°C) until hot. For serving, spoon the pasta into shallow bowls and add a few fresh basil leaves. Cutting the tomatoes in half before serving can make the dish easier for young children to manage.

Swap It: Use sunflower seeds instead of cashews for a nut-free sauce. Soak them in boiling water for 20 minutes and blend them in the same way. You can also replace the cherry tomatoes with 2 cups of drained canned diced tomatoes, though the sauce will be less sweet and will not have the same roasted texture. For extra vegetables, stir in 1 cup of baby spinach after blending the sauce; the heat of the pasta will wilt it before baking. The practical check is the texture: the sauce should coat the pasta, not pool at the bottom of the dish.

Quick Version

Soak cashews 20 minutes; roast tomatoes and garlic at 425°F for 18-20 minutes; boil pasta 2 minutes short of package time. Blend cashews, milk, nutritional yeast, oil, salt, garlic, and half the tomatoes; combine with pasta, bake 15-18 minutes, rest 5 minutes, and finish with basil.