Vegan No Boil Pasta Bake

Ingredients

• 1 1/2 cup water (350ml)
• 1/2 cup cashews (65g)
• 10 oz gluten free penne pasta (280g // or regular penne if not gluten free)
• 20 oz roasted garlic marinara sauce (566g)
• 2 cups spinach (60g)
• 1 cup vegan cheese (100 g // sub 1/3 cup vegan parmesan or nutritional yeast)
• 1 tsp onion powder, optional
• 1 tsp garlic powder, optional
• 1/4 tsp cayenne, optional
• 2 tsp dried oregano, optional

Instructions

1. 1

   Pre-heat oven to 400 F (200 C).

2. 2

   Add soaked cashews and water into a blender and blend until smooth. Essentially, we’re making a thicker cashew milk. Alternatively, you can use 350 ml of cashew milk or any non-dairy milk.

3. 3

   Add the pasta, cashew milk, marinara and any spices if using into a 8×8 inch baking dish and stir. Cover with foil and bake for 35 minutes or until pasta is cooked through.

4. 4

   Stir in spinach and top with vegan cheese. Place it back into the oven and broil for 4-5 minutes.

5. 5

   Serve immediately and enjoy!