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
This looks amazing!
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