Print Recipe
5 from 2 votes

Pizza pasta bake

Cook Time20 mins
Total Time20 mins
Servings: 4 -6


Pasta bake

  • 4 cups cooked pasta
  • 2 cups passata sauce
  • 1 capsicum, thinly sliced
  • 1 cup fresh dark green leaves, roughly chopped (e.g. kale, spinach or any collard greens)
  • 1/2 cup sliced olives
  • 1 tbsp dried oregano
  • 1 tbsp dried basil

Cheese sauce

  • 1 cup raw cashews, soaked for 2 hours
  • 1/2 cup plant-based milk, such as almond, soy or coconut
  • 1 tbsp tapioca starch
  • 1/2 cup nutritional yeast
  • 1/4 cup shredded or finely cut vegan cheese, optional
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Pinch any good-quality salt
  • Pinch turmeric powder, for colour

To garnish

  • 1/4 cup basil pesto
  • Handful fresh basil leaves


  • Preheat oven to 180C.
  • Add all pasta bake ingredients to a large casserole dish then mix until evenly distributed.
  • For the cheese sauce, drain the cashews and add to a blender with the rest of the ingredients except the vegan cheese. Blend until extremely smooth.
  • Add cashew mixture to a small saucepan with the vegan cheese. Bring to a boil for 3 minutes or until thickened and the cheese melts.
  • Pour cheese over pasta bake in casserole dish.
  • Place casserole dish in oven for 20 minutes or until cheese has turned golden and the capsicum in the pasta bake is cooked.
  • Remove from oven then garnish with spoonfuls of basil pesto and fresh basil leaves. Serve warm.