Preheat oven 190°C, soak 100g cashews, chop veg into fine slices, and sprinkle pinch of salt and olive oil over veg. Pop in the oven 20-25min. Cook pasta in ocean water and boil to al dente. Meanwhile, blend the cashews with roasted garlic, 400ml water, salt, splash of vinegar and tin of chopped tomatoes until smooth. Drain and rinse pasta. Mixed with roasted veg and cashew cream. Bake all together another 10min
@@aymb9113 you add less salt in the sauce and is fine. But if you rinse it you loos all the starch that is useful to create a creamy sauce because it helps combine everything and also helps the sauce to stick to the pasta better. I think I speak for every Italian here. Just trust me. In Italy it's an abomination to rinse pasta
one tip to make it even cheaper... here (germany) you can buy broken cashews...they are about 30% cheaper than the whole ones... for a cashew cream it doesn't matter if they are broken...
Thanks, I’ve just cooked this meal. I only put 3 cloves of roasted garlic in the sauce and substituted sweet potato for the courgette. Because I used gf pasta, I added 2 tablespoons of ground flaxseed. Thanks happypear v tasty.
1.5 euro is around how much I spend on food in a day. Budget tip use sunflower seeds instead of nuts like cashews. Won't taste quite the same It's about 1/6 the price.
The people who can't afford to make this pasta bake will be the ones who can't afford to use their ovens because it's such an expensive way to cook. My local food bank told me recently that people are turning down things that have to be cooked in any way at all because they can't afford to pay for food as well as energy and the energy spend needs to be on heating. It's pretty grim news, really. Also, people in temporary accommodation often don't have access to decent cooking facilities. I have chosen not to have an oven at all in my home because I realised in my last home that I used it so rarely. I'd be able to cook the pasta on the hob I have and roast the veggies in my air fryer (probably in batches). I wonder if it really needs that 10 minutes in the oven. Wouldn't it taste as good (although not have the crispiness the oven might give it) without it or with a few minutes in the microwave? This recipe looks like a winner to me in so many ways - as most of your recipes do - but for the ultimate in delicious vegan food for people on a budget, I think it would need to be something that would go into a slow cooker. Relatively speaking, it's a cheap way of cooking to buy and to use. Fortunately you guys have an abundance of value-for-money, healthy vegan recipes that either use a slow cooker or which could be adapted to fit that cooking mode. Thanks again, guys.
@@thehappypear Of course they are. Botanically speaking, so are tomatoes, eggplant, all manner of squash (e.g., pumpkin, cucumber), beans, peas, the list goes on. But, at some point, fruits mainly used in savory applications got lumped in with vegetables. This is an old, well-worn fight, and it's one we fans of "fruit, not vegetable" will never win. Never understood why we couldn't have categories of sweet-leaning and savory-leaning fruits, and everything in between. It's a fascinating range, that's diminished by this exclusion. You won't find an onion ice cream, but you'll find a pumpkin anything. But, one more addition to the team couldn't hurt. Appreciate all your work, Happy Pear. Cheers.
