Penne Pasta Casserole

Cook the penne (250 g) for 5-7 minutes until al dente, as it will be baked later. Start 7m timer

Spread the chopped aubergine (1) on a baking tray. Drizzle with extra virgin olive oil (1 tbsp) and sprinkle with salt (1 pinch). Bake in the oven for 15-20 minutes. Start 20m timer

Heat extra virgin olive oil (1 tbsp) in a large frying pan over medium heat. Add onion (1 red) and cook for 5-8 minutes. Stir in garlic (3 clove) and chilli (1 red) and cook for another 3 minutes. Pour in chopped tomatoes (400 g), water (120 ml), red wine vinegar (1 tsp), dried oregano (1 tsp), dried basil (1 tsp), thyme (1 tsp), salt (1 tsp), and pepper (1 pinch). Simmer gently for 10 minutes. For the cashew cream, blend onion powder (1 tsp), nooch (2 tbsp), water (120 ml), cashews (120 g), garlic powder (0.5 tsp), and salt (0.25 tsp) in a food processor until smooth. Start 10m timer

In a large bowl, mix the tomato sauce with the cooked penne (250 g). Add baby spinach (360 g) and fresh basil leaves (120 g) and stir until combined. Spread the pasta mixture into a large baking pan and dollop the cashew cream randomly on top. Using a knife, spread it around to create a marble effect. Cover with foil and bake for 20 minutes at 180°C. Remove the foil and bake for another 10 minutes. Start 30m timer

Garnish with fresh oregano (1 tbsp), pine nuts (60 g), and zest (1 lemon). Serve with rocket (1) or a green salad.