Vegan Baked pasta
1 hours 20 minutes total
Looking for a delicious and healthy vegan pasta dish that's perfect for any occasion? Look no further than vegan pasta al forno recipe! This classic Italian dish is made with hearty vegetables and plenty of vegan cheese, making it a satisfying and flavorful meal that's sure to please even the pickiest eaters. Whether you're looking for a quick and easy weeknight dinner or a crowd-pleasing dish for your next dinner party, vegan pasta al forno is the perfect choice. So why wait? Grab your ingredients and get ready to enjoy a delicious and nutritious meal that's sure to become a new family favorite!
The world is becoming more inclusive. Food should too. More Open Recipes coming soon.
|320 g||Barilla® Tortiglioni|
|150 g||Baby onions|
|200 g||Belly peppers|
|100 g||Vegan Mozzarella cheese|
|50 g||Vegan Parmigiano cheese, grated|
|250 g||Vegan Ricotta cheese|
|40 ml||Extra virgin olive oil (EVOO)|
|To taste||Fresh basil|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Here are the five easy steps of the vegan italian baked pasta recipe:
Clean up the baby onions and cut them into slices. Clean up the belly peppers by removing the stalk, the inner seeds and the while membrane inside, then chop into thin slices or cubes.
- baby onions
- bell peppers
Clip the zucchini and cut into cubes. In a large pan greased with 10 ml EVO, pour salt, the peppers and half baby onions. Cook at medium heat for a few minutes, then add half glass of water and let cook for an additional 10-15 minutes. Cooking time might depend on the peppers variety.
- extra virgin olive oil (EVOO)
- bell peppers
In another pan, pour the remaining olive oil and baby onions with salt. Cook at medium heat by adding some water whenever necessary.
- vegan ricotta
- vegan grated Parmigiano cheese
- mozzarella cheese
In the meantime, cook the pasta into salted boiling water according to package directions. Drain 3 minutes before the recommended cooking time. In the pan where belly peppers were cooked, add the zucchini and toss with pasta. Add fresh ricotta, 30 g of grated parmigiano cheese and the mozzarella cut into cubes. Mix well.
- basil leaves
Pour the pasta into a greased baking tray, add the remaining 20 g grated vegan Parmigiano cheese and garnish with basil leaves. Cook pasta in a pre-heated oven at 200° C for 20 minuti. To get a crunchy surface, finish cooking with a few minutes in grill position.
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.
In conclusion, vegan pasta al forno is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to suit your taste preferences. Whether you are a vegan or simply looking for a healthy and tasty meal, this recipe is sure to satisfy your cravings. So, go ahead and give it a try today!