Vegan Pasta Primavera Bake Recipe

About this recipe

A hearty and flavorful vegan casserole featuring rigatoni, fresh vegetables, and a creamy plant-based sauce, perfect for a satisfying dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Rummo Rigatoni Pasta No.50
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 330G Wood Oven Roasted Red Pepper Strips, 330G
• - Cooks & Co Sliced Mushrooms
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1 L Moma Barista Oat Drink Unsweetened
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 50G Pepper Black Ground BWFO
• 1 Bunch Spring Onions 1 Bunch
• 1 Bunch Spinach Fresh 1 Bunch
• 250Ml Ktc Coconut Oil 250ml
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 50G Top-Op Nutmeg Powder 50g

Instructions

1. 1. Cook the rigatoni according to the package instructions. Drain and transfer to a greased 14 x 10 x 2-inch baking dish.
2. 2. In a large skillet, melt the coconut oil over medium heat. Add the zucchini, red peppers, mushrooms, and scallions, and sauté for 3 minutes until slightly softened.
3. 3. Stir in the diced tomatoes and cook for an additional 2 minutes. Spoon the vegetable mixture evenly over the cooked pasta in the baking dish.
4. 4. In the same skillet, whisk together the flour and plant-based milk until smooth. Gradually add the vegetable broth, nutmeg, and black pepper. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
5. 5. Stir in the fresh spinach until wilted, then pour the sauce evenly over the vegetables and pasta in the baking dish.
6. 6. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes, until bubbling and heated through.
7. 7. Remove from the oven, uncover, and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.