Vegan Pasta Bake Recipe

Ingredients

• 17 oz pasta of choice (e.g. gluten-free)
• 12 oz of mushrooms
• 5 oz of spinach
• 1 small/medium-sized head of cauliflower (cut into florets)
• 1 1/2 - 2 cups of vegetable broth ((see notes))
• 2-3 cloves of garlic
• 1/3 cup coconut milk (canned (see notes))
• 1-2 tsp onion powder
• 1 tsp garlic powder
• 2 tsp dried Italian mixed herbs
• 1/4-1/2 tsp crushed red pepper flakes
• Salt and pepper (to taste)
• 1 tbsp oil
• 1 batch of vegan cheese sauce ((or vegan cheese of choice))

Instructions

1. 1

   In a pot, cook the cauliflower florets in salted water until tender (about 15 minutes) then discard the water.

2. 2

   In another pot, cook pasta according to the instructions on the packaging.

3. 3

   Once the cauliflower is fork-tender, process it in a blender or food processor, together with the vegetable broth, garlic, coconut milk, spices, and salt + pepper. Blend until the mixture is smooth.

4. 4

   Heat oil in a skillet and fry the mushrooms over medium heat for about 5 minutes. Add spinach and fry for an additional minute. Turn off the heat.

5. 5

   Place the cooked pasta in a large bowl, add the cauliflower sauce, mushrooms & spinach, and stir to combine.

6. 6

   Pour everything into a greased baking dish (mine measures 13x9 inches / 33x23 cm).

7. 7

   Make a batch of my vegan cheese sauce and pour it on top, or use any vegan cheese of choice.

8. 8

   Bake at 400 degrees F (200 degrees C) for about 20 minutes. Enjoy!