Description
A hearty vegan pasta bake made with plant-based tomato sauce, nutritional yeast, and fresh veggies. Creamy, cheesy texture without dairy or meat.
Ingredients
12 oz (340g) pasta
2 tbsp olive oil
4 garlic cloves, minced
1 cup (240ml) vegan tomato sauce
2 cup (30g) fresh spinach
1 tbsp maple syrup
1 tsp smoked paprika
1 cup (240ml) unsweetened plant-based milk
2 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (75g) dairy-free cheese shreds or vegan baked cheese crumbles
3 tbsp flour (for thickening)
Instructions
Preheat oven to 375°F (190°C)
Cook pasta according to package instructions, drain
Heat olive oil in a large pan, sauté garlic until fragrant
Add vegan tomato sauce, garlic, paprika, maple syrup, salt, and pepper. Simmer 5 minutes
Stir in fresh spinach until wilted
Mash cashews in plant-based milk until smooth, stir into sauce
Mix cooled pasta with sauce
Transfer to baking dish, top with dairy-free cheese shreds
Bake 20-25 minutes until bubbly and golden
Sprinkle extra nutritional yeast if desired
Notes
Use any cooked vegetable like zucchini/shells
Substitute pasta with whole wheat/quinoa
Store leftovers in airtight container up to 5 days
Freeze unbaked dish for 1 month