Veg Packed Penne Pasta Casserole!

Like this? Get the BOSH! cookbook! http://bit.ly/BOSHCkBk This casserole was delicious, filling and perfect for a cold wintery evening. 250g penne pasta 1 aubergine (diced 1") 1 tbsp extra virgin olive oil a pinch of salt 1 tbsp extra virgin olive oil 1 red onion (diced) 3 cloves of garlic (minced) 1 red chilli (finely chopped) 1 x 400g tinned tomatoes 1/2 cup of water 1 tsp dried oregano 1 tsp dried basil 1 tsp thyme 1 teaspoon salt A pinch of black pepper 3 cups of baby spinach leaves 1 cup of fresh basil leaves Cashew Cream 1 cup cashews (soaked) 1/2 cup water 1/2 lemon (juice) 1 tsp onion powder 1/2 tsp garlic powder 1/4 tsp salt 2 tbsp nutritional yeast 1/2 cup pine nuts (crushed) 1 tbsp fresh oregano Lemon rind Cook the penne for 5-7 minutes. It still needs to be relatively firm as it will be baked later on. Spread the diced aubergine out on a baking tray and drizzle the 1 tbsp olive oil over. Sprinkle with salt and bake in the oven at 200C for 15-20 mins Add the 1 tbsp olive oil to a large frying pan on a medium heat. Add the diced onion and cook for 5-8 mins. Add the crushed garlic and chilli and cook for a further 3 minutes. Pour in the chopped tomatoes, water, red wine vinegar, oregano, basil, thyme, salt and pepper. Simmer gently for 10 minutes. Put all the ingredients for the cashew cream in a food processor and blend until smooth. In a large bowl mix the tomato sauce into the pasta. Add the spinach, fresh basil and aubergine, and stir until it combines. Spread into a large baking pan and dollop the cashew cheese at random places on top. Using a knife spread it around to create a marble effect. Cover with foil and bake for 20 minutes at 180C. Remove the foil and bake for a further 10 minutes. Garnish with crushed pinenuts, chopped oregano and lemon rind. Serve with rocket BOSH!