Recipe: Cheesy Pasta Bake

Two bowls of cheesy pasta bake

Comfort food at it’s very finest!


A wholesome, satisfying and veggie-packed pasta bake that’s loaded with filling fibre and plant protein, and a delicious creamy, ‘cheesy’ taste.


Serves 4

Total time: 45 minutes

Vegetarian, vegan, dairy free, gluten free, refined sugar free



  • 500g cauliflower
  • ¼ cup cashew butter
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • Pinch of cayenne pepper
  • ¼ cup nutritional yeast
  • Black pepper and sea salt, to taste
  • 2 medium carrots
  • 1 cup frozen peas
  • 400g dry pasta of your choice 


  1. Steam cauliflower until soft, then blend together with spices, nutritional yeast, dijon mustard, lemon juice and cashew butter until smooth and creamy.
  2. Meanwhile, cook pasta according to package directions, chop carrot and preheat oven to 180 degrees Celsius.
  3. Once cooked and drained, combine pasta with cauliflower sauce, chopped carrot and peas, then spoon into a glass casserole dish and sprinkle with some extra nutritional yeast.
  4. Bake in the oven for about 30 minutes or until golden on top.
  5. Serve!

This recipe is part of the HBF Run Meal Plan, created by Janina Gelbke, an ambassador of HBF Run for a Reason.