Vegan pasta bake

Hey hey,

I hope you had a wonderful Easter weekend. I sure did. But let me tell you, I was kind of tired of food by the end of it.

So if you feel like me, you’ll love this week’s recipe. It’s easy, it only uses a few ingredients and it’s quite light.

Ingredients:

  • 150-160g whole wheat penne (or fusilli if you prefer)
  • 400g tomato sauce (homemade or store-bought)
  • 60-70g shredded vegan cheese
  • 1 zucchini sliced
  • 3 ripe tomates sliced
  • oregano, pepper and salt to taste
  • vegan parmesan or nutritional yeast (opcional)

Instructions:

As I said this recipe is very easy to put together, you just need to have all ingredients on hand before starting.

  1. Pre-heat the oven at 240Cº.
  2. Slice the zucchini and tomatoes and put them aside.
  3. In separate bowls, add the vegan cheese, pasta, tomato sauce and seasonings. This will make your life easier.
  4. In a baking dish, start by spreading 3-4 tbsp of tomate sauce at the bottom.
  5. Next, add the pasta in rows (just like in the GIF) until it covers the dish. It’s important to have the pasta fully covered by the sauce, so it cooks evenly.
  6. Now add the sliced tomatos and season with salt, oregano and pepper.
  7. Spread half of the vegan cheese on top.
  8. Now repeat the entire process. One layer of tomate sauce, another with pasta, another with tomates and finally the cheese.
  9. Once you’ve finished the second layer, add the zucchini on top until it covers the entire mixture.
  10. Spread just a bit more of tomate sauce on the zucchini and top it with some vegan parmesan or nutritional yeast. I also added more oregano and a pinch of breadcrumbs.
  11. Put in the oven for 30 minutos or until the zucchini is cooked.Nhaaaam!

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