Courgette Pasta Bake

This recipe was adapted from Suma’s Courgette and Basil Pasta Pesto Crumbs recipe

Makes enough for 2 adults and a toddler


  • 235g penne pasta
  • 1 onion
  • 1 large courgette
  • 1 tsp garlic puree or 1 garlic clove (or as much as you like)
  • handful of pine nuts


  • 2 x crusts of bread
  • 25g pine nuts
  • handful of fresh basil
  • 2 tbsp nutritional yeast
cashew cream
  • 235ml water
  • 90g cashew nuts
  • 2tbsp nutritional yeast
Preheat oven to 180C. Boil pasta. Meanwhile grate courgette and chop onion.
Using a food processor blend all the ingredients for the breadcrumbs and set aside.
Add the cashews and nutritional yeast to the food processor and add enough of the water to cover them. Blend until thick, then add remaining water and blend for a further few minutes.
Drain the pasta place in an oven proof dish and toss in a little olive oil.
Fry the courgettes in the saucepan with a lid on for 5 minutes, stirring occasionally. Add the onion and garlic and fry for a further 5 minutes.
Add the cashew cream to the courgette and onion and then stir into the pasta in the oven dish to combine. Sprinkle over the breadcrumbs and a few pine nuts.
Bake until crisp and golden (approx 15 minutes at 180C in a fan oven).

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