Vegan Pasta Bake

Ingredients

• 1 Pound Rotini Pasta
• 2 Cups Vegan Mozzarella Cheese
• 6 Roma Tomatoes
• 8 Ounces Full Fat Coconut Cream
• 6 Ounces Tomato Paste
• 1/4 Large Onion (diced)
• 2 Tablespoons Italian Seasoning
• 1 Tablespoon Garlic (minced)
• 1 Tablespoon Vegan Butter
• 2 Teaspoons Xanthan Gum (optional, for thicker sauce)
• Salt and Pepper (to taste)

Instructions

1. 1

   Cook Pasta: Preheat the oven to 350°F. Bring a large pot of water to a boil and prepare pasta according to package directions. Set aside.

2. 2

   Blend Tomatoes: Slice the stems off the tomatoes and place them in a food processor or blender and blend them until smooth.

3. 3

   Cook Onions: In a small pot, melt the butter and add the onions. Cook for 2-3 minutes or until translucent. Add the garlic and cook for another 2 minutes.

4. 4

   Simmer: Add the blended tomatoes and Italian seasoning and let simmer on medium for 5 minutes. Add in the coconut cream, tomato paste, salt, and pepper. Stir thoroughly. Let simmer for 5 minutes. Add additional salt and pepper, to taste.

5. 5

   Combine: In a large bowl, combine the pasta and tomato sauce. Stir gently to coat the pasta thoroughly with the sauce.

6. 6

   Bake: Add the past mixture to a 3–3.5 quart pasta dish and spread even. Top with the vegan cheese and bake for 15 minutes or until the cheese has just melted.

7. 7

   Enjoy: Serve and enjoy!