This is a great recipe if you have a craving for spinach and cheese ravioli or any other type of filled pasta. Traditionally filled pasta only comes in the 100% white flour varieties but by making this recipe you are able to choose a much more healthy option like wholegrain spelt. If you are looking to go low carb or low GI you can substitute the pasta for spaghetti squash or raw zucchini spaghetti. This dish is one of those crowd pleasers, perfect for a family dinner or even for entertaining. 

Pasta bake with vegan cashew cheese

Pasta Bake with Herb and Cashew 'Ricotta'
Serves 8
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Prep Time
30 min
Cook Time
40 min
Prep Time
30 min
Cook Time
40 min
  1. Cashew Ricotto
  2. 2 cups raw cashews
  3. filtered water
  4. 1 large bunch silverbeet or chard
  5. 1/2 teaspoon lemon zest
  6. 2 tablespoons lemon juice
  7. 1/4 cup savoury yeast flakes
  8. 1/8 teaspoon garlic granules
  9. salt and pepper
  10. 500g wholegrain spelt pasta
  11. 4 spring onions
  12. 1 small bunch parsley
  13. 700g tomato passata sauce
  1. Cover the cashews in a generous amount of filtered water and allow to soak for 1-2 hours.
  2. Thoroughly wash the silverbeet/chard and remove the stalks.
  3. Thinly slice and sweat in a covered saucepan, over a medium heat, for 10 minutes.
  4. Allow to cool and lightly squeeze out any excess water.
  5. Drain and rinse the soaked cashews and add to your food processor with the lemon zest & juice, yeast flakes, garlic, salt and pepper.
  6. Blend until a smooth paste is formed.
  7. Cook the pasta until still firm (just under al dente).
  8. Pre-heat your oven to 180degC.
  9. Finely slice the spring onions and parsley.
  10. Spoon the nut mix out into a bowl.
  11. Add the sliced spring onions, parsley and cooled silverbeet/chard to the bowl with the nut mix and stir until well combined.
  12. Combine the cooked pasta with the passata sauce and spread out evenly in a large baking dish.
  13. Using two desert spoons form the herb cashew cheese mixture into logs and layer evenly on top of the pasta.
  14. Bake in a moderate (180degC) oven for 30-40min or until the pasta is firm and the ricotta turns lightly golden.
Veggies & Me
pasta with cashew cheese 3 1400

Pasta Bake with Vegan Herb and Cashew ‘Ricotta’