Tunah and Sweetcorn Cheesy Pasta Bake

Serves: 4 people
Prep: 30 mins, bake: 20 mins

Try this delicious and comfy pasta bake, as recommended by Imogen Grant - UK champion rower and the only one of 70 athletes from Team GB at Paris 2024; who is vegan.

Recipe tip: Cooking pasta with the vegetables not only saves time and washing, but also adds extra flavour to the dish.

What you’ll need:

For the pasta:

• 400g pasta

• 2 tins Marigold Tunah

• 1 cup frozen sweetcorn

• 1/2 head broccoli

• 1/2 bag spinach

For the sauce:

• Cashews

• Nooch

• Soy milk

• Garlic powder

• Cornflour

• Mustard

• 1 can Cannellini beans

How to do it:

1. For the pasta: 

   Boil the pasta as per pack instructions, add the broccoli to the pasta 5 minutes before it’s cooked, then the sweetcorn and spinach 2 minutes before it’s cooked.
   Drain well, stir in the Tunah in well and season to taste.

2. For the topping:

   Toast the cashew nuts in a dry pan until lightly golden. Cool and roughly crumble in a mixer. In a pan mix 125ml of soy milk with a tablespoon of nooch, a teaspoon of mustard and a teaspoon of cornflour. Stir gently until it simmers and thickens. Stir in the cannellini beans and season.

3. Assemble your bake: 

   Put the pasta in a baking dish. Pour over the sauce, then top with the crumbled cashew nuts and a generous sprinkling of nooch. Place in a hot oven for about 15 to 20 minutes until bubbling and golden brown.

This recipe is made by Imogen Grant in collaboration with Marigold Health Foods. Thank you Imogen 😊

Products used: