Description
This delicious Vegan Pasta Bake is a comforting dish packed with flavor and nutrients, perfect for a family dinner or meal prep.
Ingredients
Scale
- 12 ounces pasta (any shape)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 ounces) diced tomatoes
- 2 cups spinach
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegan cheese shreds
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
- Add bell pepper and zucchini to the skillet, cooking until tender.
- Stir in the diced tomatoes, spinach, Italian seasoning, salt, and black pepper. Cook for another 5 minutes.
- Mix the cooked pasta into the vegetable mixture, and fold in half of the vegan cheese.
- Transfer the mixture into a baking dish and top with remaining vegan cheese and breadcrumbs.
- Bake in preheated oven for 25-30 minutes or until the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
- For a spicier kick, add red pepper flakes to the vegetable mixture.
- You can substitute any of your favorite vegetables for this recipe.
- This pasta bake can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg