Cauliflower & Broccoli Pasta Bake
with Cashew Sauce

(Gluten Free)

When transitioning to a plant-based lifestyle, we tend to swap ‘like for like’. So instead of cheese, we get vegan cheese and instead of bread we get gluten-free bread etc. These are not healthy swaps per say, as it’s swapping one processed item for another. So with that said, I’m not a big proponent for these alternatives, however, brown rice pasta is just made out of brown rice flour, not a dozen more ingredients as the case can be. So if you’re looking for an old regular to turn to among all these plant-based meals, try this pasta bake!


Cauliflower & Broccoli Pasta Bake

Portion: 2+


  • 3 cups / 200g gluten-free pasta 
  • 1 small cauliflower (1/2 large)
  • 1/2 broccoli 
  • 1 large onion (2 small)
  • 125g cashews
  • 2 vegetable stock pots/cubes or 2 tsp+ powder (gluten-free)
  • 3 cloves garlic
  • 3.5 tbsp nutritional yeast
  • 2 tbsp ground almonds
  • Drizzle of avocado oil
  • Optional: chopped parsley to top



  1. Make the cashew-cheese sauce first – to a blender, add 125g of cashews, 125ml water, 3 garlic cloves, 3.5 tbsp nutritional yeast, 1 vegetable stock pot/cube (or 2 tps+ powder) and 2 tbsp ground almonds. Place this in the fridge to set (you can leave it in the blender cup).


  2. Set the oven to gas mark 5 (190 degrees).


  3. Prepare the veg: remove the stem of the broccoli (1/2 head) and leaves of the cauliflower (1 small head). Pull the florets apart. Slice the broccoli florets in half, then half again if you can. They want to be fairly small. Chop the cauliflower to the same size. Dice the onion (1 large or 2 small), though not too finely.


  4. Place the vegetables in a large mixing bowl with a drizzle of avocado oil. Toss the bowl to disperse the oil and then tip them onto a baking tray. Place in the oven for around 15-20 mins on the middle shelf. (Check after 10 minutes; depending on the size of florets, they are prone to burning though being on the middle shelf should prevent that.)


  5. Put the vegetable stock into a pan and boil enough water to cover the pasta.  Pour some boiling water over the stock to break it down then add the pasta. Pour the rest of the water over the pasta – you want just enough to cover it. Add a pinch of salt and simmer for 10 mins.


  6. Now boil the kettle again (enough for 200ml) and get the cashew sauce out.  Add the boiling water to the sauce and stir well. This should be thick. You can always add an extra 1 tbsp ground almonds to help thicken if necessary.


  7. Drain the pasta (don’t rinse). Place the pasta at the bottom of a cooking dish. Tip the veg over the top and then pour the sauce on. Place in the oven for 20-25 mins. Go for 30 if you like things crispy on top.


  8. Serve up your portion and sprinkle a little bit of chopped parsley over the top.

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