Vegan Baked Pasta
This easy baked penne pasta is a cozy weeknight dinner, featuring tender pasta, dairy-free mozzarella, fire-roasted tomatoes, and fresh vegetables. It's a flavorful and satisfying dish perfect with a fresh salad.
Instructions
- 1
Preheat oven to 350°F (176°C).
- 2
Bring a large pot of [water] to a boil. Salt the [water] and cook the penne (1 lb) until just al dente (3 minutes less than package directions). Drain and set aside.
- 3
In a large skillet, heat the extra-virgin olive oil (1 tbsp) over medium-high heat. Sauté the onion (1 red) for 5 to 7 minutes until translucent. Add the garlic cloves (2 clove) and cook for 1 minute. Stir in the roasted tomatoes (15 oz), water (0.5 cup), italian seasoning (2 tbsp), and [sea salt] and [black pepper] to taste. Bring to a boil, then reduce heat to simmer and cook for 15 minutes.
- 4
For the cashew cream: Combine the raw cashews (1 cup) (boiled for 10 minutes), water (0.75 cup), extra-virgin olive oil (1 tsp), fresh lemon juice (1 tbsp), garlic powder (0.5 tsp), ground sea salt (0.5 tsp), and [black pepper] to taste in a high-powered blender. Blend until smooth and creamy (approximately 2 minutes).
- 5
For the casserole: Add the cooked and drained [penne] to the skillet. Add the chopped baby spinach (3 cups), chopped fresh basil (1 cup), cashew cream, vegan mozzarella (1 cup), and lemon zest (1 tsp) and stir until completely combined. Evenly sprinkle the breadcrumbs (0.25 cup) over the top and cover with foil. Bake for 20 minutes. Uncover and bake for 10 minutes or until the crumbs begin to turn brown and crispy.
Nutrition Facts
Per portion