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Vegan pasta bake
35 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 650
  • Fat about 27g
  • Carbohydrates about 60g
  • Protein about 32g
This is needed
This is needed for 2 people
  • salted water, boiling
  • 150 g pasta (e.g. chickpea fusilli)
  • 1 shallot, finely chopped
  • 2 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • 1 tin chopped tomatoes (400 g)
  • 30 g black olives, pitted, roughly chopped
  • 10 g capers, rinsed, chopped
  • 1 tsp oregano, finely chopped
  • 1 tsp balsamic vinegar
  • salt and pepper to taste
  • 1 dl water
  • 4 tbsp cashew cream
  • 4 tbsp nutritional yeast
  • 0.25 tsp salt
  • a little pepper
To gratinate
  • 2 tbsp nutritional yeast
  • 1 tsp Hemp seeds
  • One shallow baking dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Cook the pasta in salted water until al dente as per the cooking instructions, drain (retaining 200 ml of cooking water for the sauce), set aside.
Sauté the shallot and garlic in olive oil. Add the tomato puree and cook for approx. 2 mins. Add the chopped tomatoes, olives, capers, oregano, balsamic and reserved pasta water, simmer the sauce for approx. 10 mins., season.
Mix the cashew butter with the yeast and water, season.
To gratinate
Place the drained pasta in the prepared dish along with the yeast flakes and sauce, mix together, dot the topping over the pasta, sprinkle with hemp seeds. Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.