Vegetable-Walnut Pasta Bake
Description
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we bet you’ll be happy with the leftovers!
Ingredients
-
1 lb pasta of choice*
-
8 oz California walnuts
-
8 oz baby Bella mushrooms
-
32 oz low sodium marinara sauce
-
1/2 yellow onion, finely chopped
-
2 garlic cloves, minced
-
1 cup chopped kale, stems removed
-
2 teaspoons Italian seasoning
-
1/2 teaspoon table salt
-
1/4 cup nutritional yeast
-
1 tbsp olive oil
-
7 oz package vegan shredded mozzarella cheese
-
1 cup frozen peas, thawed
-
* You can use regular, whole wheat, gluten free, or legume-based pasta. Rigatoni, penne, or rotini works best.
PREPARATION
-
Preheat oven to 375 degrees.
-
Bring large pot of water to a boil and cook pasta for 2-3 minutes less than package recommends. Drain and set aside in a large bowl.
-
In a food processor, pulse walnuts and mushrooms until they are finely chopped.
-
To the pasta, add walnut and mushroom mixture, marinara sauce, onion, garlic, kale, Italian seasoning, salt, and nutritional yeast and mix well until everything is incorporated.
-
Coat a 9 x 13 inch baking dish with olive oil and then add the pasta mixture. Cover tightly with foil and bake for 25 minutes.
-
Remove foil, top with mozzarella and peas and bake for roughly 10 minutes, until cheese is melted. Serve immediately.
NUTRITION
- Calories: 610 cal
- Total Fat: 31 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 14 g
- Monounsaturated Fat: 4 g
- Cholesterol: 0 mg
- Sodium: 490 mg
- Carbohydrates: 66 g
- Dietary Fiber: 8 g
- Total Sugars: 9 g
- Added Sugars: 0 g
- Protein: 17 g
- Vitamin D: 0 mcg
- Calcium: 214 mg
- Iron: 4 mg
- Potassium: 800 mg