Name: Creamy Veggie Pasta Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 broccoli head; 1 zucchini; 2 cups spinach; 16 ounces pasta; 750 grams crushed tomatoes; 2 tablespoons olive oil; 4 bay leaves; 1/2 teaspoon oregano; 1 tablespoon basil; 1 teaspoon crushed chili flakes; 1 teaspoon salt; 12 ounces silken tofu; 1/4 cup nutritional yeast; 1 teaspoon English mustard; juice of 1/2 lemon; 1/3 cup oat milk; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon asafoetida; 1 cup vegan mozzarella; 2 tablespoons breadcrumbs; 1 teaspoon oregano; 1 teaspoon basil

Instructions

Preheat oven to 350F
Cook pasta according to package instructions
While pasta is cooking, make the marinara

If using store bought marinara, skip these steps
Head the olive oil & herbs in a pan over medium heat
Add in the crushed tomatoes and let simmer
Add all ingredients for the creamy sauce to a blender, blend until smooth, and set aside
Chop the broccoli, zucchini, & spinach into small pieces
Heat the chopped veggies over medium heat, pour in the marinara, & stir until fully combined
Add in the cooked pasta and mix
Pour the pasta, marinara, & veggie mix into a baking dish
Pour the blended creamy sauce generously over top of the pasta
Sprinkle cheese, breadcrumbs, & more herbs
Bake for 20 minutes - until cheese is melted & bread crumbs are golden
♡ Say a prayer of gratitude, serve with love, and eat with joy ❤️

Creamy Veggie Pasta Bake

Ingredients

Pasta

Marinara

Creamy Sauce

Topping

Instructions

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