Vegan ‘Cheesy’ Pasta Bake
COURSE:
Lunch, Main Course
Vegan ‘Cheesy’ Pasta Bake
@HealthyLivingJames
Vegan ‘Cheesy’ Pasta Bake
@HealthyLivingJames
Servings:
4 servings
Product:
Instant Pot Duo Crisp / Pro Crisp
Ingredients
- 500 g pasta
- 1 Litre water
- Generous pinch salt
Breadcrumbs
- 2 slices bread
- 1 sprig rosemary
- 1-2 sprigs thyme
- Pinch of salt
- Pinch of garlic granules
Cashew sauce
- 100 g cashews
- 2 garlic cloves
- 2 tsp dijon mustard
- 1 tbsp olive oil
- 125 ml almond milk
- Salt & pepper
- 100 g grated cheese
Instructions
- Add the pasta, water and salt to the pot and stir.
- Select Pressure Cook on the Instant Pot and set the time for 3 minutes.
- Meanwhile, add the bread, rosemary, thyme, salt, garlic granules to a blender and pulse into bread crumbs. Remove and place into a bowl and set aside.
- Now in an empty blender, add the cashews, garlic cloves, dijon mustard, olive oil, almond milk, pinch of salt and pepper and blend until smooth.
- When the cooking program finished, remove the lid and stir through the cashew sauce and grated cheese.
- Flatten the saucy pasta, then sprinkle over the breadcrumbs and change to the air fryer lid and secure on top of the pot.
- Select Grill and set the temperature tot 232°C and the time for 6 minutes.
- Cook until crispy, then enjoy!