I had planned to make lasagna today and here I was with ready with veggies, cream sauce and tomato sauce just to realize that I was out of lasagna sheets. Well, change of plans and I used penne pasta instead and made a bake pasta dish. It all tastes the same anyway.
Pasta Veggie Bake
1 cup homemade tomato sauce (or use store bought)
1 cup zucchini, sliced think and then cut into half moons
1 cup carrots, peeled and cut into match sticks
2 cups cooked penne pasta
1 cup raw cashews
½ cup raw macadamia nuts
2 tsp. herb salt
2 tsp. dried French herbs
1 tbsp. lemon juice
½ cup-3/4 cup water
Preheat oven to F400
Steam carrots until al dente.
Combine cashews and macadamia nuts in a food processor and blend until it’s a grainy meal. Add lemon juice, herb salt, dried French herbs and keep on mixing while slowly adding the water. Keep blending until it’s a pretty smooth and creamy.
Blend pasta, tomato sauce and vegetables and pour into a baking dish. Pour the nut cream sauce over the top and gently fold into the pasta.
Bake for 15-20 minutes, until top is slightly crispy and browned. Enjoy as is or with a nice leafy salad.