Vegan Pasta Bake
Ingredients
The pasta and sauce
-
16
ounces
uncooked bowtie pasta
-
24
ounces
jar marinara sauce
-
3
cups
vegetable broth
-
1
tablespoon
Italian seasoning
-
1
tablespoon
sherry cooking wine
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
10
ounces
vegan sausage links
The vegetables
-
12
ounces
thawed frozen broccoli
The cashew parmesan
-
½
cup
raw unsalted cashews
-
¼
cup
nutritional yeast
-
¼
teaspoon
onion powder
-
¼
teaspoon
garlic powder
-
⅛
teaspoon
salt
-
½
cup
melted vegan butter
For serving
-
to taste
red pepper flakes
Instructions
- Preheat the oven to 375°F.
- Slice the sausage links into one-inch pieces and set aside.
- Lightly grease a 9x13-inch baking dish and add the dry pasta, marinara sauce, vegetable broth, Italian seasoning, sherry cooking wine, salt, black pepper, and sliced veggie sausages. Stir to combine.
- Cover the dish tightly with foil or an oven-safe lid and bake for 35-40 minutes until the pasta is al dente.
- While the pasta is baking, prepare the cashew sauce by blending the raw cashews, nutritional yeast, onion powder, garlic powder, and salt until broken down. Mix this with the melted vegan butter.
- Once the pasta is al dente, remove it from the oven, uncover it, and stir in the thawed vegetables. Drizzle the cashew sauce over the pasta.
- Return the dish to the oven and bake uncovered for another 8-10 minutes until the cashew sauce is golden and the pasta is fully cooked.
- Let the dish rest for 5 minutes before serving, garnished with freshly ground black pepper and red pepper flakes.
Nutrition Facts (estimated)
Servings
6
Calories
521
Total fat
15g
Total carbohydrates
72g
Total protein
24g
Sodium
1130mg
Cholesterol
0mg
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