Tofu Fetta Pasta Bake

+ Tofu fetta
Ingredients:

• 1 block of extra firm tofu
• 1/4 cup of cashews (I used macadamias)
• 1/2 lemon, juiced
• 1 tsp of salt
• 2 cloves, garlic
• 2 tbsp of nutritional yeast

+ Pasta sauce
Ingredients:

• 700 gram bottle of passata
• 1 zucchini
• 2 carrots
• olive oil (I used garlic infused olive oil)
• 1/2 tsp dried mixed herbs
• optional:
• garlic, onion, other veggies 

+ 500 gram of pasta (I use Buontempo Gluten & Wheat Free Pasta Penne Pasta)

1. Preheat the oven to 180oC
2. Finely grate or chop carrot and zucchini and put in a saucepan with a glug of olive oil. 
3. Cook veggies until soft (5 mins) and pour in passata and add dried herbs. Simmer on a medium heat for 15 minutes until sauce thickens. Then set aside.
4. Cook your pasta according to package directions.
5. Make your fetta by combining the listed ingredients in a blender until smooth. Set aside.
   Now it is time to assemble; stir the pasta sauce into your cooked pasta and pour into a baking dish. Spread over the tofu fetta and sprinkle over vegan cheese (optional).
   Bake in the oven for 25-30 minutes until golden brown. 
   
6. Now it is time to assemble; stir the pasta sauce into your cooked pasta and pour into a baking dish. Spread over the tofu fetta and sprinkle over vegan cheese (optional).
7. Bake in the oven for 25-30 minutes until golden brown.