Description
A delicious vegan pasta bake that is gluten-free and cheesy.
Ingredients
Scale
- 8 oz gluten-free pasta
- 1 cup cashews
- 1/4 cup nutritional yeast
- 2 cups spinach
- 1 cup cherry tomatoes, halved
- 1 cup marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the gluten-free pasta according to package instructions.
- Soak the cashews in water for at least 2 hours, then drain.
- Blend the cashews, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth.
- In a large bowl, combine the cooked pasta, spinach, cherry tomatoes, and marinara sauce.
- Add the cashew cheese mixture to the pasta and mix well.
- Transfer the mixture to a baking dish.
- Bake for 25-30 minutes until heated through.
Notes
- Store leftovers in an airtight container in the fridge.
- Can be frozen for up to 2 months.
- Feel free to add more vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan pasta bake, gluten free, cheesy