Pasta Bake with Herb and Cashew ‘Ricotta’

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 FacebookInstagramPinterest 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.

Janine Ravenwood

We are two community spirited mums sourcing local, organic and conscious whole-foods. We support ethical producers and growers with an aim to keep it as local as possible. We want a positive future for this planet and believe that building closer knit communities and using sustainable methods is vital for this outcome.

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One thought on “Pasta Bake with Herb and Cashew ‘Ricotta’

  • veggiesandme

    Thank you! Food just tastes better when it is made with love and from the very best organic and local ingredients. Love, Megan xox


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