Lucy Di Marino

Creamy Cheesy Pasta Bake

Rich and creamy yet light and easy to digest, this delicious cheesy pasta bake is easy to make and perfect as a side, main meal or starter. With a seed rather than nut based dressing, it is also allergen friendly.

Makes Two to Four Servings


• 200 g pasta


• 1 tbsp dried basil
• 70 g tomatoes
• 85 g chestnut mushrooms
• 100 g red bell pepper
• 110 g red onion
• 125 g spinach


• 1 tsp garlic powder
• 1 tsp Himalayan salt
• 2 tbsp nutritional yeast
• 50 g tapioca flour
• 200 g sunflower seeds
• 370 ml water
• 500 g passata


Slice the vegetables and steam for 5 minutes, apart from the spinach.

Blend the sauce ingredients until smooth.

Mix the sauce, vegetables, pasta, spinach and dried basil together well and transfer to a baking dish.

Cover with a baking sheet and bake at 180°C for 30 minutes.

Remove the baking sheet and bake for a further 10 minutes or until crispy on top.