Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw cashew nuts
  • 1/2 cup water
  • 1 tbsp olive oil
  • 1 tsp dried garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 cup chopped white onion
  • 1 cup chopped tomatoes
  • 1 cup chopped colored bell pepper
  • 1/2 cup chopped baby corn
  • 1/2 cup sliced olives
  • 1 cup water
  • 3 cups fusilli ((whole grain/ancient grain/regular/GF))
  • Salt as per taste
  • 1 cup vegan mozzarella cheese ((shredded))

Instruction

  • In a blender combine cashew nuts and water. Blend it smooth until creamy and keep it aside.
  • Preheat oven at 400 degree Fahrenheit and prepare a baking dish.
  • Heat oil in a pan and add garlic, basil and oregano. When it starts to warm add chopped onions and saute for 30 seconds.
  • Now add tomatoes and let it cook covered until tomatoes are mushy.
  • Add water and cashew cream to it and mix well.
  • Add all the vegetables and pasta. Mix well again.
  • Toss in salt and sugar and cook for 30 seconds.
  • Now spoon the pasta in a baking dish and cover it with vegan mozzarella cheese.
  • Place the baking dish in the oven and bake it 25 minutes or until the cheese melts.