The ingredients for this dish costed us €5.56 to serve 6 people so less than €1 per portion but don't be put off this is a super tasty healthy crowd pleasing dinner. The cashew cream add a lovely richness that compliments the charred roasted veg beautifully! This is a family favourite!
Takes 42 minutesminutes
Serves 6
Ingredients
500gwholemeal penne
400gtin chopped tomatoes
1courgette
2red onions
1red pepper
2carrots
Simple Cashew Cream
100gcashew nuts
400mlwater
tspvinegar
1garlic clove
Instructions
Preheat the oven to 190°C. Boil the kettle and pour the boiled water over the cashews, ensuring they are fully submerged. Leave them to soak for 10 minutes.
Prepare the vegetables:Fill a large saucepan with water, add a good pinch of salt, and bring it to a boil. Meanwhile, peel and slice the onions into long strips. Slice the pepper, courgette, and carrots into small bite-sized pieces. Cut the top off the head of garlic.
Roast the vegetables:Divide the vegetables between two baking trays, toss with 2 tablespoons of oil and a pinch of salt, and roast for 25 minutes at 190°C.
Cook the pasta:Add the wholemeal pasta to the boiling water in the saucepan and cook according to the package instructions.
Make the cashew cream:While the pasta is cooking, drain and rinse the soaked cashews. Add them to a blender or food processor along with the remaining cashew cream ingredients (water and vinegar) and blend until smooth.
Prepare the sauce:Drain and rinse the cooked pasta, then set it aside. Remove the roasted vegetables from the oven. Squeeze the baked garlic cloves out of their skins and add them to the cashew cream along with the tin of chopped tomatoes, 1 tsp of salt, and a pinch of black pepper. Blend until smooth.
Assemble and bake:Add the roasted vegetables to the cooked pasta and mix them together with the sauce. Transfer the mixture to a baking dish and bake in the oven for a further 10 minutes.
Serve:Serve the pasta bake with bread and salad for a delicious lunch, dinner, or even breakfast!
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