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Vegan artichoke pasta bake finished

30-Minute Vegan Artichoke Pasta Bake

4.50 from 2 votes
This vegan artichoke pasta bake is a quick and easy vegan artichoke recipe. It's made with 4-ingredient cashew sauce and seasoned ground cashews.
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Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Eloïse Jennes

Ingredients 

  • 320 g gluten free pasta
  • 2 cans of artichoke hearts make sure it's not artichoke bottoms

For the cashew sauce

  • 200 g cashews* soaked in boiling water for 30 min - 2h
  • 500 ml vegetable broth
  • ¼ teaspoon garlic powder
  • ¼ teaspoon nutmeg

For the crust

  • 50 g cashews
  • 1 teaspoon Italian herbs
  • 1 pinch of coarse sea salt

Instructions

  • Soak the cashews in boiling water for at least 30 minutes. This should be enough if you have a powerful blender. If not, soak them in very hot water for 2 hours.
  • Cook the pasta according to the instructions on the package. You want to slightly undercook them. If the cooking time is 12 minutes, cook them only for 9 minutes. Drain them and quickly rinse them under cold water.
  • Preheat the oven to 200°C (400 F).
  • Make the cashew sauce by adding all the ingredients (drained cashews, vegetable broth, garlic powder and nutmeg). Blend for 2 to 3 minutes until creamy. If necessary, run it through a sieve to remove any small bits.
  • Add the pasta, the artichoke hearts and the cashew sauce to a baking dish. Toss gently, then top with the ground cashews to make the crust.
  • Bake at 180°C for 15 minutes on grill mode. Watch carefully to prevent it from burning, every oven is different.

Notes

*You can also soak the cashews overnight if you already know you'll make this dish the next day.
How to store the pasta bake: you can store the pasta bake in an air-tight container in the fridge for 2 days. I don't recommend freezing the vegan pasta bake.
How to reheat the pasta bake: as the pasta bake cools down, the cashew sauce will thicken. To make it creamy again when reheating it, simply add a splash of water (about 2 tablespoons) and toss the pasta around the dish. I recommend reheating it in a pot over low-medium heat or in the microwave (not in the oven).
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