Vegetable Pasta Bake

Tomato cream sauce made from juicy tomatoes, fresh vegetables, fragrant spices and a splash of dairy-free cream.

Time 1.5 HOURS

Serving Size 12

Ingredients

1/4 Cup Vegetable Oil
1/4 Cup Minced Garlic
1 Cup Small Diced Onion
1/4 Tsp Ground Black Pepper
1 Tbsp Minced Rosemary
3 Cups 1/8’’ Sliced White Button Mushrooms
1 Cup Small Diced Green Bell Pepper
1 Cup Small Diced Orange Bell Pepper
3.5 Cups Medium Diced Eggplant
1 Cup Quarter Moon Sliced Yellow Squash
1 Cup Quarter Moon Sliced Zucchini
4 Cups Crushed Tomatoes*
1 Cup silk Heavy Whipping Cream Alternative
1/4 Cup Rough Chopped Italian Basil
1 Tbsp Kosher Salt
6 Cups Cooked Al Dente Rotini Pasta
2 Tbsp Minced Italian Flat Parsley
*note: Store Bought Pasta Sauce Can Be Used As A Substitute For Crushed Tomatoes.

Step 1
Preheat oven to 400°F.
Step 2
In a large pot on high heat, add vegetable oil and sauté minced garlic, onion, black pepper and rosemary together until fragrant, 1-2 minutes.
Step 3
Add mushrooms, bell peppers, eggplant, zucchini, and yellow squash. Sauté until vegetables are slightly softened, 3-5 minutes.
Step 4
Add crushed tomatoes to pot and stir until well-combined. Bring pot back to a boil, then lower heat and simmer for 15 minutes.
Step 5
Turn off heat, and stir in Silk Heavy Whipping Cream Alternative. Add al dente pasta and stir well to combine.
Step 6
Transfer pasta mixture to a 9”X13” baking dish. Cover dish tightly with aluminum foil and bake for 30 minutes.
Step 7
Remove from oven. Let pasta bake stand for 5 minutes to set. Garnish top of pasta back with minced parsley. Serve hot.

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