Gratitude to Megan Young for sharing this recipe. Megan, with her husband, 2 year old and baby due (in a matter of days!) are newbies on the Coast! So a big WELCOME :).
Megan is a recipe developer, health food consultant, home cook, professional photographer, plant-based diet and wellness advocate.
Check out Meagan’s website ‘Veggies & Me‘ for some inspiration on all things plant-based. You can also follow Megan on Facebook, Instagram, Pinterest and Twitter and tune in to the YouTube channel to watch Veggies & Me TV.
- 2 cups raw cashews
- filtered water
- 1 large bunch silverbeet or chard
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup savoury yeast flakes
- 1/8 teaspoon garlic granules
- salt and pepper
- 500g wholegrain spelt pasta
- 4 spring onions
- 1 small bunch parsley
- 700g tomato passata sauce
- Cover the cashews in a generous amount of filtered water and allow to soak for 1-2 hours.
- Thoroughly wash the silverbeet/chard and remove the stalks.
- Thinly slice and sweat in a covered saucepan, over a medium heat, for 10 minutes.
- Allow to cool and lightly squeeze out any excess water.
- Drain and rinse the soaked cashews and add to your food processor with the lemon zest & juice, yeast flakes, garlic, salt and pepper.
- Blend until a smooth paste is formed.
- Cook the pasta until still firm (just under al dente).
- Pre-heat your oven to 180degC.
- Finely slice the spring onions and parsley.
- Spoon the nut mix out into a bowl.
- Add the sliced spring onions, parsley and cooled silverbeet/chard to the bowl with the nut mix and stir until well combined.
- Combine the cooked pasta with the passata sauce and spread out evenly in a large baking dish.
- Using two desert spoons form the herb cashew cheese mixture into logs and layer evenly on top of the pasta.
- Bake in a moderate (180degC) oven for 30-40min or until the pasta is firm and the ricotta turns lightly golden.