Easy Vegan Pantry Pasta Bake
Super simple recipe for a creamy delicious pasta made with just pantry ingredients
Ingredients
- 1 can beans
- 1 pc onion
- salt
- 3 handfuls spinach alternatively use frozen spinach
- 3 tbsp extra virgin olive oil
- 300 g spelt pasta or use any you like
- 1/2-1 cup tomato sauce
- 1 tsp maple syrup or any other sweetener
- 1/2 tsp powdered garlic or use fresh
- 1/2 tsp chilli use as much as you want
- 1/4 tsp mix of Italian herbs thyme and basil or oregano
- 1-2 tbsp naturally brewed soy sauce - shoyu or use liquid aminos
- vegan parmigiano cheese use alternatively nutritional yeast or simply omit
- grated vegan mozzarella optional
Instructions
- Prepare the veggies: cut the onions in thin strips, wash and drain the spinach, wash and drain canned beans.
- Sautee the onions on olive oil with a pinch of salt until very soft, add chilli, garlic, herbs and beans. Keep sauteeing util the spices are nice and fragrant. Add a splash of water and cook on low flame for a few minutes. We want the beans super soft so they break and give the creaminess to the sauce. When stirring, mash the beans to help them break.
- When the beans are soft and creamy, add tomato sauce and shoyu - soy sauce. Keep cooking and then add spinach. Add anothe splash of water if the suce is too thick to stir in the spinach.
- Cook covered for a minute or so, until the spinach is wilted and the sauce is nice and thick.
- Add vegan Parmigiano cheese or nutritional yeast (both optional but they do that amazing cheesy flavour I adore.
- Next add pasta and mix until it is covered nicely in the sauce. Add another splash of Extra Virgin Olive Oil and transfer it into a baking dish and optionally top with grated vegan mozzarella.
- Bake for 10 minutes in oven preheated to 180 Celsius or 350F