Vegan Baked Penne Pasta

Name: Vegan Baked Penne Pasta
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 Servings
Ingredients: 1 lb penne pasta; 1 tablespoon extra-virgin olive oil; 1 red onion; 2 garlic cloves; 15 ounce fire roasted tomatoes, chopped; ½ cup water; 2 tablespoon Italian seasoning; ground sea salt go taste; Ground black pepper to taste; 3 cups baby spinach leaves, pack the cups; 1 cup 40 g fresh basil leaves, pack the cup, optional; 1 teaspoon lemon zest; ¼ cup bread crumbs; 1 cup raw cashews; ¾ cup water; 1 teaspoon extra-virgin olive oil; 1 tablespoon fresh lemon juice; ½ teaspoon garlic powder; ½ teaspoon ground sea salt; Ground black pepper to taste; 1 to 2 cups vegan Mozzarella shreds

User Reviews

4.1

126 reviews

Good

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6 Servings
Calories
472 kcal
Course
Main Course
Cuisine
Italian

Vegan Baked Penne Pasta

Demi Foster

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This delicious vegan baked pasta recipe is easy to make and filled with flavor and texture.

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Ingredients

Servings

1 lb penne pasta
1 tablespoon extra-virgin olive oil
1 red onion chopped
2 garlic cloves minced
15 ounce fire roasted tomatoes, chopped
½ cup water
2 tablespoon Italian seasoning
ground sea salt go taste
Ground black pepper to taste
3 cups baby spinach leaves, pack the cups chopped
1 cup 40 g fresh basil leaves, pack the cup, optional chopped
1 teaspoon lemon zest
¼ cup bread crumbs

FOR THE CASHEW CREAM

1 cup raw cashews boil for 10 minutes
¾ cup water
1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon garlic powder
½ teaspoon ground sea salt
Ground black pepper to taste
1 to 2 cups vegan Mozzarella shreds

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Instructions

Preheat the oven to 350°F (176°C)
Bring a large pot of water to a boil. Salt the water and cook the pasta according to the instructions. For best results, cook until just al dente, approximately 3 minutes less than the cooking instructions. The pasta will cook more while baking. Drain the water.
In a large skillet heat the oil on medium-high heat. Add the onions and cook until they become translucent, approximately 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water (add from the pasta water), add the 2 tablespoons of Italian seasoning and salt and pepper to taste. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.

FOR THE CASHEW CREAM

Put the cashews, water, olive oil, lemon juice, garlic powder, salt, and pepper in a high-powered blender and blend until the liquid is smooth and creamy. Approximately 2 minutes. There shouldn’t be any pieces of nuts in the mix.

FOR THE CASSEROLE

Add the cooked and drained pasta to the skillet. Add the chopped spinach, basil, cashew cream, vegan cheese shreds, and lemon zest and stir until completely combined. Evenly sprinkle the breadcrumbs 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.

Notes

NUTRITION DISCLAIMER
NOTES
This is best when eaten just after taking it out of the oven.
Store covered in the refrigerator for up to 4 days. Heat in a 350˚F (176˚) oven (covered in foil) until warmed through.
Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator.Heat in a 350˚F (176˚) oven (covered in foil) until warmed through.
Feel free to add vegan "meat" or cannellini beans for extra protein.
If you prefer to use store bought marinara instead of making it, use a 16 ounce jar and add it to the cooked pasta, cheese and vegetables.

Nutrition Information

Show Details

Serving 1cup Calories 472kcal (24%) Carbohydrates 73g (24%) Protein 16g (32%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 736mg (31%) Potassium 451mg (13%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1913IU (38%) Vitamin C 10mg (11%) Calcium 85mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 472 kcal

% Daily Value*

Serving	1cup
Calories	472kcal	24%
Carbohydrates	73g	24%
Protein	16g	32%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Sodium	736mg	31%
Potassium	451mg	10%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	1913IU	38%
Vitamin C	10mg	11%
Calcium	85mg	9%
Iron	4mg	22%