Vegan Pasta Bake

This Vegan Pasta Bake is an easy and hearty dish that’s great for any night of the week, year round. Rotini pasta is slathered with a savory tomato sauce and dairy-free cheese, then baked to perfection. This recipe uses ingredients that you probably already have in your pantry—making it a frugal dinner choice too!

Recipe

Ingredients

• 1 Pound Rotini Pasta
• 2 Cups Vegan Mozzarella Cheese
• 6 Roma Tomatoes
• 8 Ounces Full Fat Coconut Cream
• 6 Ounces Tomato Paste
• ¼ Large Onion diced
• 2 Tablespoons Italian Seasoning
• 1 Tablespoon Garlic minced
• 1 Tablespoon Vegan Butter
• 2 Teaspoons Xanthan Gum optional, for thicker sauce
• Salt and Pepper to taste

Instructions

• Preheat the oven to 350°F. Bring a large pot of water to a boil and prepare pasta according to package directions. Set aside.
• Slice the stems off the tomatoes and place them in a food processor or blender and blend them until smooth.
• In a small pot, melt the butter and add the onions. Cook for 2-3 minutes or until translucent. Add the garlic and cook for another 2 minutes.
• Add the blended tomatoes and Italian seasoning and let simmer on medium for 5 minutes. Add in the coconut cream, tomato paste, salt, and pepper. Stir thoroughly. Let simmer for 5 minutes. Add additional salt and pepper, to taste.
• In a large bowl, combine the pasta and tomato sauce. Stir gently to coat the pasta thoroughly with the sauce.
• Add the past mixture to a 3–3.5 quart pasta dish and spread even. Top with the vegan cheese and bake for 15 minutes or until the cheese has just melted.
• Serve and enjoy!

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