By Kelton Mattingly

Hearty, cheesy, perfection!

There’s nothing more comforting than a cheesy pasta bake, and this recipe is perfect when you’re in the mood for something hearty and delicious.


Time: 30-45 minutes

Servings: 3-4


  • 8 oz Brami Penne pasta
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 – 24 oz jar marinara sauce
  • ½ cup raw cashews
  • ½ cup non-dairy milk
  • 1/4 cup vegan Parmesan, grated
  • salt & pepper to taste
  • chopped parsley, to finish



  1. Preheat your oven to 350º F
    2. Make the cashew cream by blending the cashews, milk, salt and pepper until smooth. Set aside.
    3. Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain.
    4. Meanwhile, in a skillet over medium heat, add the onion and oil. Cook until softened (2-3 minutes.) Add the garlic and cook another minute. Then add the marinara sauce and allow to cook on low for 5 minutes. Add the drained pasta and stir to coat. Reserve ¼ cup of the sauce for later use.
    5. Coat a baking dish with cooking spray. Add the reserved pasta sauce to the empty dish. Then, pour the pasta mixture on top and top with cashew cream mixture and vegan parmesan.
    6. Bake until the cheese is melted and bubbly, about 20-25 minutes. Sprinkle with chopped parsley to finish.

Multi-Serve (5.3oz) / 8 Pouches

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