By Sarah Diedrich
Vegan Sun-Dried Tomato Pasta Bake
6 steps
Prep:5minCook:1h
Updated at: Thu, 17 Aug 2023 07:36:13 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
22
High
Nutrition per serving
Calories281.7 kcal (14%)
Total Fat5 g (7%)
Carbs46 g (18%)
Sugars4.5 g (5%)
Protein13.6 g (27%)
Sodium765.4 mg (38%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 350 degrees.
OvenPreheatStep 2
Roughly chop sun-dried tomatoes, avoiding adding the oil. Rough chop spinach as well.
sun-dried tomatoes½ c
spinach2 cStep 3
In a deep baking dish, add all ingredients, apart from the water, including 4 tbsp oil from sun-dried tomatoes.
rigatoni12 ozsun-dried tomatoes½ c
can chopped tomatoes12 oz
tomato puree2 Tbspspinach2 c
minced garlic1 Tbsp
dried basil1 Tbsp
dried oregano1 Tbsp
nutritional yeast¾ c
black pepper½ tsp
agave nectar4 tsp
salt2 tsp
vegan shredded mozzarella1 c
chili flakes2 tspStep 4
Mix until well combined. Carefully pour in water. Make sure the pasta is submerged. If not, gently push in with a spoon.
water3 cStep 5
Cover with foil and bake for 45 minutes.
OvenHeatStep 6
Remove from oven and check that pasta at the top has cooked. If not, mix, add 1/2 c more water, and bake without foil for 15 minutes.
OvenHeatwater3 cView on cookingwithparita.com
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