Vegetable Pasta Bake

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

Time

Serving size

Preheat oven to 400°F.
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.
Add mushrooms, bell peppers, eggplant, zucchini, and yellow squash. Sauté until vegetables are slightly softened, 3-5 minutes.
Add crushed tomatoes to pot and stir until well-combined. Bring pot back to a boil, then lower heat and simmer for 15 minutes.
Turn off heat, and stir in Silk® Heavy Whipping Cream Alternative. Add al dente pasta and stir well to combine.
Transfer pasta mixture to a 9”X13” baking dish. Cover dish tightly with aluminum foil and bake for 30 minutes.
Remove from oven. Let pasta bake stand for 5 minutes to set. Garnish top of pasta back with minced parsley. Serve hot.

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.