This is Vegan Johnny Marzetti. It is inspired by an article I read in the Wall Street Journal. I never heard of it or even had it but I really like what I made! And I love baked pasta, don’t you?
It’s sautéed scallions, garlic, fresh tomatoes and tomato paste tossed with homemade cashew cheeze sauce made with raw cashews, a roasted yellow pepper, nooch and miso. All of that is tossed with lentils and macaronis and baked to perfection with breadcrumbs and a little extra cheeze sauce on top.
I like making this in individual serving size bake bowls. They are perfect for this and other baked noodle dishes. If you want to make more, double the recipe for an 8×8 casserole dish. It should work!
Makes 2 individual bowls
1 cup dry macaroni (it’s about 1/2 cup dry per person)
1/2 cup cooked lentils
2 cloves of garlic
6 fresh small vine ripened tomatoes
2 tablespoons tomato paste
1/4 cup cheeze sauce + more for topping (see below)
Pasta water, enough to thin out the sauce
Olive oil or water, for sautéing
Bread crumbs, for topping
Get the macaronis going. Cook until just al dente. Preheat the oven to 350.
Oil or water sauté the scallions and garlic until fragrant. Add the tomatoes and tomato paste and cook until the tomatoes burst. Add some pasta water if it seems like it needs a little moisture.
Add the lentils and cheeze sauce. Mix around to coat the lentils. Add some pasta water if it seems too thick.
Drain the macaronis and mix with the sauce. Portion out into bowls or add to the casserole dish. Drizzle with more cheeze sauce and sprinkle with breadcrumbs.
Bake for 20 or so minutes until the top is browning. Enjoy!
1/4 cup cashews
1 roasted yellow pepper
3/4 cup filtered water
1 heaping teaspoon chickpea miso
Process the cashews, pepper, water and miso in the Vitamix until smooth. If you don’t have a Vitamix, soak the cashews for a few hours or if you don’t have time, you can pour boiling water over them and let them sit for a few minutes.