Preheat your oven to 200°C/390°F. Toss the chopped sweet potatoes and parsnips with olive oil, salt, pepper, and smoked paprika, then spread them evenly on a baking sheet.
Roast the roots for 20-25 minutes, stirring halfway, until they are tender and caramelized with slightly crispy edges and a warm aroma filling your kitchen.
Meanwhile, bring a large pot of salted water to a boil. Cook your pasta until just al dente, about 8 minutes, then drain and set aside.
Drain the soaked cashews and add them to a blender along with nutritional yeast, lemon juice, minced garlic, plant-based milk, salt, and pepper. Blend until smooth and creamy, adjusting the thickness with more milk if needed.
In a large mixing bowl, combine the cooked pasta, roasted roots, and creamy cashew sauce. Toss gently to coat everything evenly, creating a flavorful mixture.
Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly and sprinkle vegan cheese or bread crumbs on top for a crispy, cheesy finish.
Bake uncovered for 25-30 minutes until bubbling around the edges and the top is golden brown. You’ll notice a lovely aroma and a slightly crispy crust forming.
Remove from the oven, let it rest for 5 minutes to allow flavors to settle, then garnish with fresh herbs or a squeeze of lemon for brightness.
Serve hot and enjoy this vibrant, hearty vegan pasta bake that’s perfect for cozy evenings!