Ingredients
Units
Scale
- (2) 8 oz. Gluten Free Rigatoni Pasta (any type of thick gluten free pasta would be fine. We like gluten free pasta made with chickpeas for an extra boost of protein.)
- 2 1/2 cups Vegan Cashew Cheese Sauce (https://ourplantbasedfamily.com/vegan-cheese-sauce/)
- 8–9 oz. Spinach (I prefer fresh, but frozen, thawed, and drained would be fine as well.)
- 1 glove Garlic (diced fresh or minced is fine)
- 1/2 cup Yellow Onion (Diced fine)
- 1 cup Broccoli florets
- 2 Red and Yellow Bell Peppers (Diced. Orange peppers are delicious also if desired.)
Instructions
- Make vegan cashew cheese sauce and set aside.
- Preheat oven to 350°.
- Spray a large skillet or sauté pan with oil and add in garlic and onion. Sauté for about 1-2 minutes until softened.
- Add in spinach, shredded carrots, broccoli florets, and bell peppers. Continue to stir vegetables often until all vegetables are cooked through and softened.
- Bring pasta to a boil in a large pot until al dente according to package directions.
Drain pasta and pour back into large pot and set aside. - Stir in cooked vegetables into your pot of drained and cooked noodles and pour in 2 1/2 cups of cashew cheese sauce. Stir until combined.
- Spray a 9 x 13 casserole dish with cooking spray and pour in pasta mixture.
- Sprinkle the top with vegan cheese shreds or parmesan.
- Bake at 350° F for 20-25 minutes.
- Let cool for 5 minutes and serve. Enjoy!
- Cook Time: 20 minutes
- Category: Main Course