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Plant-Based Bucatini Pie - Healthyish Foods
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Plant-Based Bucatini Pie

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Bucatini Pie, plant based
Servings: 4 people

Equipment

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

Ingredients

Cashew cream sauce

  • 2 tablespoons oil or avocado oil
  • 2 tablespoons vegan butter
  • 1 medium onion sliced
  • 3 garlic cloves sliced
  • 1 cup unsalted raw cashews soaked for 6 hours and drained
  • 1 can diced tomatoes 15 ounces or 2 cups
  • 1 cup veggie broth
  • 1/2 cup pasta water
  • 1 teaspoon salt
  • 1 teaspoon pepper

Pasta noodles and toppings / inclusions

  • 1 lb. bucatini pasta or thick spaghetti
  • 1 cup shredded mozzarella daiya
  • ½ cup parmesan for topping fresh grated vegan violife
  • Handful of crushed croutons store bought are fine just make sure they’re vegan

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 sauté pan add the vegan butter and olive oil. Avocado oil will work too.
  • Add the sliced sweet white onion and sliced fresh garlic and let them sweat until translucent. (not browned)
  • Add the drained and soaked cashews, diced tomatoes, veggie broth, salt and pepper, and pasta water. Let it all come to a light simmer.
  • Carefully add all of these ingredients into the blender. Blend well until all lumps are gone and the sauce is smooth and creamy.
  • Pour the sauce back into the sauté pan.
  • Grab a large mixing bowl and add the noodles. Reserve about 1 cup of sauce. Spoon the rest if the cashew cream over the noodles until they are very well coated in sauce. Gently fold in the shredded mozzarella cheese.
  • Add the sauced noodles 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 crushed croutons, and fresh grated parmesan cheese.
  • Serve and enjoy!