Baked Habanero Cashew Garlic Pasta


If I didn’t already love the regular version of the habanero cashew garlic pasta, throw it into bake and its even better!! I love a good baked Mac n cheese and this recipe is completely dairy free, gluten free (if you do a chickpea pasta) & vegan. I love the little bit of kick that it has from the habanero sauce but not too much (because I can’t handle a lot of spice). I can’t wait to make this throughout fall when all I want is a cozy bowl. If you want to save some time, cut out the baked version and just make it into a big pasta bowl. The recipe for that is here.

As football season has started, make this for your next tailgate! I can assure you that your party would love this!!! You can even spice it up by adding in bacon or broccoli! Or even adding more habanero spice on top. I hope you love it as much as I do!


  • 10oz pasta of choice (I used chickpea pasta)
  • ½ cup bread crumbs (I used the Italian style bread crumbs from Whole Foods 365)
  • 1.5 raw cashews (soaked for 4+ hrs)
  • 1.5 cup coconut milk (full fat in can)
  • 4 tbsp habanero sauce
  • 2.5 tbsp nutritional yeast
  • 2 garlic cloves
  • sea salt/pepper to taste
  • 1 tbsp arrowroot powder + 2 tbsp water (mixed together)


  1. Preheat the oven to 400 degrees
  2. Make the pasta according to package. Set aside.
  3. Make habanero cashew garlic sauce by combining cashews, coconut milk, habanero sauce, nutritional yeast, garlic cloves, salt & pepper. Mix in food processor.
  4. Add in arrowroot mixture once sauce is mixed.
  5. Combine pasta with the prepared sauce and mix together. Pour into casserole dish and sprinkle bread crumbs evenly on pasta.
  6. Bake for 20-25 minutes or until top of pasta is baked.
  7. Top with red pepper flakes. Enjoy!

Talk soon, Taylor.

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