Vegan Pasta Bake (No Boil)
It's cozy, cheesy and completely vegan! My vegan pasta bake is the one pan meal you need for a comforting weeknight dinner.
Servings: 8
Ingredients
- 16 oz fusilli chickpea pasta uncooked
- 28 oz marinara sauce
- 1 can full fat coconut milk
- 1 cup zucchini diced
- ½ cup yellow onion diced
- 2 cloves garlic pressed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1.5 cup vegan parmesan divided
- 3 cups spinach
- ½ cup vegan shredded mozzarella
Instructions
- Preheat the oven to 400F. Grease a 13x9-inch rectangular baking dish with olive oil.
- Place dry pasta, marinara sauce, coconut milk, onion, garlic, zucchini, spinach and spices and half of the plant-based parmesan cheese shred in the baking dish and stir well to incorporate.
- Cover the baking dish tightly with aluminum foil and bake on the middle rack of the oven for 45 minutes.
- After 45 minutes, remove the aluminum foil, stir in the spinach and top with the remaining plant-based parmesan cheese shred and mozzarella cheese shred. Bake for about 15 minutes, until the cheese melts.
- Top with fresh basil for serving.
Notes
*I have included the nutrition information for this recipe above. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget both your body and soul need nourishment!
Nutrition
Serving: 1cup | Calories: 320kcal | Carbohydrates: 42g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 984mg | Potassium: 434mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1663IU | Vitamin C: 14mg | Calcium: 298mg | Iron: 7mg
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