Life is a combination of magic and pasta ❤ ❤ ❤

I’m definitely a huge casserole fan, I love having all of the ingredients come together into one. Easy to make, easy to clean up, and delicious to eat 🙂

Ingredients:

-1 lb penne pasta — If you use gluten free pasta the entire recipe will be GF —

-1 Tablespoon oil

-1 onion, chopped

-1 summer squash. chopped

-1 eggplant, chopped

-2 cloves garlic. minced

-1 15 oz can diced tomatoes

-1/2 Cup water

-1 teaspoon thyme

-1 teaspoon oregano

-1 teaspoon parsley

-Black pepper to taste

-3 Cups baby spinach

-1 Cup fresh basil leaves

Ingredients – Cashew Cream:

-1 Cup cashews

-3/4 Cup water

-1 teaspoon oil

-1 Tablespoon fresh lemon juice —knowing me I probably used the entire lemon —

-Black pepper to taste

-1/4 Cup breadcrumbs — I actually prefer to use hemp hearts instead of breadcrumbs, but both are great choices —

Directions:

-Preheat oven to 350 °F

-Bring a large pot of water to a boil. Cook pasta to package instructions. Drain & set aside

-In a large skillet heat oil on medium – high heat. Add onion, squash, & eggplant & cook until they begin to caramelize, 10 – 15 minutes. Add the garlic & cook for 1 minute. Add the tomatoes, water, & seasonings. Stir well. Bring to a boil then reduce heat to simmer & cook for 15 minutes

-To make cashew cream put the cashews, water, oil, lemon, & pepper in a food processor & blend until the liquid is smooth & creamy. There should not be any pieces of nuts in the mix

-In a large bowl, add the pasta, spinach, basil, tomato sauce/vegetable mixture, & cashew cream & stir until completely combined

-Transfer entire mixture into a large baking dish, cover with bread crumbs or hemp hearts, & bake for 20 minutes

Hope y’all enjoy the rest of your Sunday! We are off to the beach ❤

XOXO