Vegan Pasta Casserole | Gluten free, soy free, no sugar added

Vegan Pasta Casserole | Gluten free, soy free, no added sugar

Serves 8-10 | Prep Time 20min. | Total Time 40min.

INGREDIENTS

· 1/2 pound Tinkyada Brown Rice Penne Pasta

· 1 teaspoon olive oil

· 1 tablespoon Ghee

· 1 teaspoon minced garlic

· 1 small red onion, chopped

· 1 small zucchini squash, chopped to bite sized pieces

· 1 small red pepper, chopped

· 1 small yellow pepper, chopped

· 1 cup sliced mushrooms

· 1 cup sliced broccoli florets

· ½ cup grape tomatoes

· 1/2 teaspoon dried basil

· 1/2 teaspoon dried oregano

· 1/2 teaspoon crushed red pepper

· 2 tablespoons unsweetened full fat coconut milk from a can

· salt, to taste

· black pepper, to taste

· 1/2 cup Organico Bello True and Honest Tomato Basil Pasta Sauce, divided(this brand is gluten free and no sugar added)

· 1 bag of Daiya deliciously dairy free mozzarella style shreds (dairy, lactose and casein free, gluten and soy free)

· Fresh basil leaves (optional)

DIRECTIONS

1. Boil pasta in water for just 5minutes, drain then place back in pot and mix in 1/2 cup (or more if desired) tomato sauce to keep it from sticking, and set aside. For baked pasta, it's better to keep the pasta little undone because it gets cooked in the oven too. You want to avoid over cooking it, otherwise it will get soft and soggy --- Ew. Our goal here is AL DENTE (as my Grandma would say)

2. Heat oil and ghee in a pan on medium heat.

3. Once hot, add chopped garlic and red onion. Sauté for a minute.

4. Add all the chopped veggies and cook for 5-10 minutes until all veggies are softened.

5. Then add salt, black pepper, dried oregano, dried basil and red chili flakes. Mix everything till combined.

6. Add 2 tablespoons of the full fat coconut milk (Store left overs in fridge, it makes for a great coffee creamer!).

7. Now take a 13x9in baking dish and place ½ of the pasta and sauce mixture in the bottom.

8. Transfer half of the veggies from the pan on top of the pasta in baking dish.

9. Place half bag of fresh Daiya shreds on top. Then layer the remaining pasta on top of the cheeze, then the rest of the veggies and finally top with the rest of the Daiya shreds, and extra drizzle of tomato sauce if desired.

10. Bake at 350 F degrees for 20 minutes or till the cheeze melts.

11. Remove the pasta from oven, garnish with some fresh basil and serve! XOXO,

#vegan #glutenfree #NoAddedSugar #Dinner