Easy Vegan Pasta Bake
This is the perfect Easy Vegan Pasta Bake for quick dinner and only a few ingredients. It's high protein, healthy fat and high fiber. A healthy plant-based meal that's super easy to make, creamy and delicious. Comes together in 30 minutes.
Servings: 6 servings
Ingredients
- 8 ounces gluten-free lentil pasta (use regular if preferred)
- 2 cups (480g) my homemade pizza sauce (which is one batch)
- 1/4 cup (64g) tahini
- 2 tablespoons nutritional yeast
- 2 large handfuls fresh spinach
- fresh chiffonade basil
- 1 cup vegan mozzarella cheese (I used Daiya shredded store-bought for time and ease, but you can use my homemade if you don't want to use store-bought)
- I use this scale.
Instructions
- Cook the pasta according to package directions and make sure to salt the water well.
- Preheat the oven to 400°F.
- While the pasta is cooking, make the red sauce. After you make my pizza sauce, add the tahini and nutritional yeast. Whisk well. This really amps up the flavor and makes it creamy and rich. A serious step-up from a plain marinara/pizza sauce.
- Drain the cooked pasta and add to a large bowl.
- Add the spinach and red sauce to the pasta and mix well.
- Add only 1/2 cup of the cheese and mix throughout.
- Pour the pasta mixture into an 8x8 baking dish and spread out evenly.
- Top with the other 1/2 cup of cheese.
- Bake at 400°F for 15 minutes until hot and the cheese is melted. Top with fresh basil.