Description
This hands-off creamy vegan pasta bake requires no boiling of noodles and is perfect for an easy weeknight dinner! Simply combine fresh zucchini, bell peppers, gluten-free noodles and marinara sauce in a baking dish and pop it in the oven. Just before serving, mix in a generous portion of spinach and homemade dairy-free heavy cream and enjoy!
Ingredients
Units
Scale
- 12 ounces gluten-free pasta (short-cut variety such as penne or rotini)
- 28 ounces jarred marinara sauce
- 1 cup filtered water
- 1 large shallot, diced (~ 3/4 cup diced shallot) [or sub 1/2 small red onion, diced]
- 5 large cloves garlic, minced
- 1.5 teaspoons fine salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Italian seasoning
- 1 medium zucchini, diced
- 1 red, orange or yellow bell pepper diced
- 1 batch homemade vegan heavy cream
- 2 large handfuls fresh baby spinach, roughly chopped
- Garnish with fresh basil, vegan parm and top with crispy lentils
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place dry pasta, marinara sauce, water, shallot, garlic, zucchini, bell pepper and spices in a 12.5-inch lidded non-stick pot and stir well to incorporate.
- Cover the baking dish with the lid and bake on the middle rack of the oven for 35-40 minutes.
- Remove from oven and remove the lid. Stir in the vegan heavy cream and chopped spinach while still hot. Serve immediately. Garnish with fresh basil and vegan parm. Add crispy lentils for protein.
- Store leftovers once fully cooled in an airtight container in your refrigerator for up to five days.
Notes
Baking time may vary based on the type of noodle are you using. If your noodles are not cooked through, place the lid back on and bake for another 5-10 minutes. If it seems dry, add more marinara sauce or water before baking for additional time.
- Prep Time: 5
- Cook Time: 35
- Category: Entree
- Method: Oven
- Cuisine: Italian