Lemon Rosemary Plant-Based Pasta Casserole

# What this casserole is

Lemon Rosemary Plant-Based Pasta Casserole is a warm, citrusy vegan bake that balances starch, protein, and a creamy sauce without dairy. The recipe appears in Jackie Sobon's Plant-Based Meal Prep cookbook and is presented by VegNews as an easy weeknight or meal-prep option.

# Why it works

# Core ingredients

• Sunflower oil (2 teaspoons)
• Yellow onion (1 cup diced)
• Carrot (1 cup diced)
• Celery (1 cup diced)
• 2 (15-ounce) cans chickpeas, drained, with 1 cup reserved liquid
• Raw cashews (1 cup)
• Lemon juice (1/4 cup) and 1 tablespoon lemon zest
• Garlic (3 cloves)
• Dried rosemary (2 teaspoons)
• Salt (1 teaspoon) and black pepper (1/2 teaspoon)
• Bowtie (farfalle) pasta (4 cups)
• Hot vegetable broth (4 cups)

# Step-by-step (condensed)

1. 1Preheat oven to 375°F.
2. 2Sauté onion, carrot, and celery in sunflower oil until the onions are nearly translucent (about 5 minutes). Add drained chickpeas and cook 2 more minutes.
3. 3While vegetables cook, blend the reserved chickpea liquid with cashews, lemon juice, lemon zest, garlic, dried rosemary, salt, and pepper until smooth. Let the blended mixture sit 2 minutes, then blend again for a silkier texture.
4. 4In a 9 x 13-inch casserole dish, combine the uncooked bowtie pasta, hot vegetable broth, the sautéed vegetable and chickpea mixture, and the blended cashew–chickpea sauce. Stir and spread into an even layer.
5. 5Cover with foil and bake 30 minutes. Remove the foil and bake about 10 minutes more, until pasta is cooked and sauce is not runny.
6. 6Let cool on a rack for 15 minutes before serving.

# Make-ahead and storage

Store the casserole in the refrigerator for up to 7 days or freeze it for up to 3 months. The recipe's structure—uncooked pasta baked with ample liquid—makes it suitable for batch cooking and reheating.

# Serving notes and variations

• If nut allergies prevent cashews, a substitute isn't specified in the source. Proceed with caution and test an alternative cream base if needed.

# Bottom line

This casserole keeps prep simple while delivering a balanced vegan main: vegetables, pasta, and protein-rich chickpeas, all bound by a creamy cashew–chickpea sauce livened with lemon and rosemary. It's built for make-ahead meals and uses pantry staples.