Ingredients: |
Ingredients: 1 lb 454 g whole grain penne pasta
1 tbsp 15 ml extra-virgin olive oil
1 red onion chopped
2 garlic cloves minced
15 oz 411 g fire roasted tomatoes, chopped
½ cup 120 ml water
2 tsp 5 g Italian seasoning
1 tsp ground sea salt
Ground black pepper to taste
3 cups 675 g baby spinach leaves, pack the cups
1 cup 40 g fresh basil leaves, pack the cup
FOR THE CASHEW CREAM
1 cup 112 g cashews, soaked in boiling water for at least 1 hour
¾ cup 180 ml) water
1 tsp extra-virgin olive oil
1 tbsp 15 ml fresh lemon juice
½ tsp garlic powder
½ tsp ground sea salt
Ground black pepper to taste
¼ cup 30 g bread crumbs
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Directions: |
Directions:Preheat the oven to 350°F (176°C)
Bring a large pot of water to a boil. Salt the water and cook the pasta according to the instructions. For best results, cook until just al dente.
In a large skillet heat the oil on medium-high heat. Add the onions and cook until they begin to caramelize. Approximately 10-15 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, and seasonings. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.
FOR THE CASHEW CREAM
Put the cashews, water, olive oil, lemon juice, garlic powder, salt, and pepper in a high-powered blender and blend until the liquid is smooth and creamy. Approximately 2 minutes. There shouldn’t be any pieces of nuts in the mix.
In a large bowl or the pasta pot, add the pasta, spinach, basil, tomato sauce, and cashew cream and stir until completely combined. Spread into a large baking pan, cover with foil, and bake for 20 minutes. Uncover and evenly spread the breadcrumbs on top. Bake for 10 minutes or until the crumbs begin to turn brown. |
This recipe for Vegan Penne Pasta Casserole is from