Tuesday, April 30, 2013

Baked Vegetable Pasta with Breadcrumb Topping

Inspired By This Recipe

Serves 3-4



  1. 8 oz whole wheat pasta penne (could also use shells or farfalle)
  2. 1/3 cup of cashews
  3. 1/2 cup of non-dairy milk
  4. 1/3 cup of vegetable broth
  5. 2 Tbsp of nutritional yeast
  6. 1/2 cup of salsa
  7. 3/4 cup of marinara sauce
  8. 2 cups of spinach (or chopped kale)
  9. 1 cup of frozen peas
  10. 1/4 cup of chopped roasted red pepper


2/3 cup of Italian flavored bread crumbs
2 Tbsp of nutritional yeast
2 tsp of onion powder


Cook pasta according to package directions. Preheat oven to 400. Combine cashews, milk, broth, yeast, salsa, and marinara in a blender or food processor to create your sauce. Process sauce until smooth. Combine all topping ingredients in a small bowl and mix well. Combine sauce, cooked pasta, spinach, peas, and red pepper in a large bowl. Stir to coat everything evenly with sauce. Transfer mixture to a sprayed 8x8 pan then top pasta with breadcrumb mixture. Bake for 25 minutes and allow to rest 10 minutes before serving. Enjoy!

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