I tried my hand at creamy bucatini pie only with a plant-based twist. This pasta recipe is delicious and comforting. Truthfully, it was hard not to eat the entire pie. The cashew cream sauce is creamy and cheesy. The pasta is perfectly al dente, and the breadcrumb topping adds a little texture that tastes so good.

Plant-Based Bucatini Pie - Healthyish Foods

About this recipe

For this creamy bucatini pie recipe, you’ll want to make sure you soak your raw unsalted cashew in water overnight. If you forget to soak them overnight, you can soak them for 5-6 hours in water at room temperature. Soaking the cashews makes the cashew cream sauce smooth and creamy. Plus, this sauce is easier to digest once the cashews are softened.

When boiling the bucatini pasta, you’ll want to make sure you cook it al dente. The pasta will continue to bake in the oven and you do not want it to get too mushy. If you’re not a fan of bucatini, you can use thick spaghetti instead. Be sure to reserve 1/2 cup of pasta water for the cashew cream sauce.

Another hack I used for this bucatini pie recipe is that I used garlic flavored croutons as the breadcrumb topping. If you do not have time to make your own breadcrumbs this hack works perfectly. Just be sure to crush the croutons in a ziplock bag to ensure they are small and not too difficult to eat.

Enjoy this creamy bucatini pasta with a simple house salad and lemon vinaigrette. The acid from the lemon vinaigrette tastes great with the creamy cashew sauce. I can almost guarantee that this pasta recipe will quickly become a household favorite. Plus, the entire dish takes under 45 minutes to make. What more can you ask for? This recipe makes 8 hearty dinner servings. Please see the nutritional information below for more details.

Plant-Based Bucatini Pie - Healthyish Foods

Storage

Store any leftover plant based pasta in an airtight container in the refrigerator. You can also simply cover the spring form pan and store it that way too. It will last for four to five days. Reheat in the microwave until heated through. Looking for more pasta recipes? Try my creamy Alfredo pasta or my shellbow pasta with quick red sauce mushrooms and spinach.

Plant-Based Bucatini Pie - Healthyish Foods

Creamy Bucatini Pie

I tried my hand at creamy bucatini pie only with a plant-based twist. This pasta recipe is delicious and comforting. Truthfully, it was hard not to eat the entire pie.
No ratings yet
Leave a Review »

Ingredients

Cashew cream sauce

  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 1 medium sweet onion, sliced
  • 3 cloves garlic , sliced
  • 1 cup unsalted raw cashews , soaked overnight or for 6 hours, drain
  • 1 can diced tomatoes , 15 ounce can, with liquid
  • 1 cup vegetable broth
  • ½ cup reserved pasta water
  • 1 teaspoon salt
  • 1 teaspoon pepper

Pasta, toppings / inclusions

  • 1 lb. bucatini pasta , or thick spaghetti
  • 1 cup shredded mozzarella, Daiya brand
  • ½ cup parmesan cheese , Violife brand, fresh grated
  • ¼ cup breadcrumbs , or crushed croutons

Equipment

  • colander
  • pasta pot
  • saute pan
  • mixing bowl
  • blender

Instructions 

  • Preheat the oven to 350 degrees.
  • Gently spray your 8.5-inch spring form pan with cooking spray. Set aside.
  • Boil a pot of water and cook the bucatini according to the package.
    Reserve ½ cup of pasta water for the cashew cream.
  • Grab a colander, drain off the pasta water and drizzle olive oil on the noodles to prevent them from sticking together. Set aside.

Prepare the cashew cream:

  • In a large saucepan, over medium heat, add vegan butter and olive oil.
  • Add the onion and garlic to the pan. Once the onions are translucent, add the drained cashews, dice tomatoes, vegetable broth, salt, pepper, and pasta water. Let it all come to a light simmer.
  • Carefully add all of these ingredients into a blender. Blend well until all lumps are gone and the sauce is smooth and creamy.
  • Pour the sauce back into the saucepan.

Assemble the dish:

  • Grab a large mixing bowl and add the cooked pasta.
    Spoon the cashew cream over the pasta until they are very well coated in sauce. Be sure to reserve about 1 cup of sauce.
    Gently fold in the shredded mozzarella cheese.
  • Add the saucy pasta into the spring form pan. You can also use a baking dish.
  • Cover with foil and bake for 25 minutes.
  • Remove from the oven and top with breadcrumbs, fresh grated parmesan cheese, and parsley.
    Let the pie cool for 10-15 minutes before you open the springform pan. You want the pasta to set and not fall apart upon releasing the spring.
    Top with reserved sauce and enjoy.

Nutrition

Serving: 1serving, Calories: 456kcal, Carbohydrates: 56g, Protein: 17g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 658mg, Potassium: 411mg, Fiber: 3g, Sugar: 6g, Vitamin A: 402IU, Vitamin C: 7mg, Calcium: 197mg, Iron: 3mg