Veggie-Filled Pasta Surprise
This delicious vegan casserole combines gluten-free pasta with an array of vibrant vegetables, all bathed in a velvety homemade tomato sauce. Packed with flavor, this dish is both nourishing and satisfying, perfect for a crowd-pleasing dinner. With its colorful presentation and delightful taste, this pasta casserole will become a staple in your plant-based recipe collection.
ingredients
- 16 oz gluten-free pasta
- 1 onion, diced
- 3 garlic cloves, minced
- 2 bell peppers, thinly sliced
- 2 zucchinis, diced
- 2 cups cherry tomatoes, halved
- 8 oz cremini mushrooms, sliced
- 1 cup frozen peas
- 1 cup canned corn, drained
- 2 cups tomato sauce
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh basil leaves for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
- 3.
In a large skillet over medium heat, sauté the onion and garlic until translucent.
- 4.
Add the bell peppers, zucchinis, cherry tomatoes, mushrooms, peas, and corn. Cook until the vegetables are tender.
- 5.
Stir in the tomato sauce, vegetable broth, nutritional yeast, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
- 6.
Mix the cooked pasta with the vegetable sauce until well combined.
- 7.
Transfer the pasta mixture to a greased 9x13-inch baking dish and spread evenly.
- 8.
Bake for 20 minutes or until the top is golden and bubbling.
- 9.
Remove from the oven and let it cool slightly before serving.
- 10.
Garnish with fresh basil leaves.
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