Veggie Packed Pasta Bake


PREP TIME 10 minutes

COOK TIME 35 minutes

TOTAL TIME 45 minutes

ZENB Macaroni and ZENB Cherry Tomato, Garlic & Basil Gourmet Sauce are used to create the perfect healthy pasta bake, packed with lots of veggies, fibre and protein. The “cheesy” cashew sauce add a delicious creamy layer making this recipe a real crowd pleaser! Brought to you by influencer star @happyskinkitchen who creates skin-loving recipes packed with lots of vitamins and minerals.


  • 340g ZENB Macaroni
  • 2 packs ZENB Cherry Tomato, Garlic & Basil Sauces
  • 1 medium size leek - sliced
  • 150g mushrooms - sliced
  • Handful of kale (about 40g) finely chopped
  • A drizzle of olive oil for roasting
  • Salt & pepper to taste
Cashew “cheesy’ sauce
  • 100g cashews - soaked in boing water for 30 minutes
  • The juice of 1 lemon
  • 3 tbsp nutritional yeast
  • 1/2 tbsp miso paste
  • 1 tsp garlic powder
  • 50ml unsweetened oat milk



Add the sliced leek and mushrooms to a large baking tray. Drizzle with some olive oil, salt and pepper. 


Toss everything together and place in the oven at 200 degrees Celsius for 20 minutes until the vegetables are cooked. Remove from the oven.


In the meantime make the cashew sauce. Simply add all the ingredients to a blender and blend until smooth and creamy.


Cook ZENB Macaroni according to the packet’s instructions. Drain the Pasta and add it to the tray together with the roasted vegetables. Pour in ZENB Cherry Tomato Sauce and stir to combine. Add in the kale and mix again.


Drizzle over the creamy cashew sauce and place the tray back in the oven for 15 minutes. Remove from the oven and give the pasta a stir.


Enjoy while hot!

Tasty Tips

For any leftovers, keep in the fridge for up to 3 days to ensure all ingredients remain fresh.