No Boil Vegan Pasta Bake
An easy, no boil, vegan baked spaghetti recipe that's perfect for lunch or dinner.
Ingredients
- 4 oz spaghetti (I used whole wheat)
- 1/2 cup finely chopped zucchini
- 3 tbsp chopped yellow onion
- 1/4 cup tightly packed spinach
- 1 clove fresh minced garlic
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- salt to taste
- pepper to taste
- nutritional yeast seasoning (for topping)
- 1 3/4 cups fire roasted diced tomatoes
- 1 cup water
- 1/2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 350° F.
- Add the spaghetti to the bottom of a square or rectangular baking dish.
- Pour the diced tomatoes and water directly on top of the spaghetti.
- Add the olive oil, chopped yellow onion, chopped zucchini, minced garlic, garlic powder, dried oregano, and salt + pepper to taste.
- Mix all ingredients well to combine.
- Add the spinach on top.
- Cover the pan wth aluminum foil, then bake the pasta covered for 15 minutes.
- Remove the aluminum foil, give the pasta a good mix, and bake it for 20 more minutes uncovered.
- Remove the pasta from the oven and give it one more good mix.
- Top the pasta with nutritional yeast seasoning and/or vegan cheese.
- Dig in and enjoy!
Notes
nomeatfastfeet.com