Friday, April 24, 2015

Garden vegetable baked fusilli.

Step into the kitchen with Caitlin of Real Swanky! Today we work on a quick and easy baked pasta dish. Incredibly adaptable, quick and easy!

Ingredients I
2 cups dry fusilli
5 cloves garlic
Water, for boiling pasta
Pinch of salt

Ingredients II
1 small zucchini, sliced
1/2 red bell pepper, sliced
6 mushrooms, chopped
1/2 yellow onion, sliced
1 roma tomato, chopped
1/2 tsp basil
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper 

Ingredients III
12oz (1 1/2 cups) crushed tomatoes
1/2 cup non dairy cheese - I used a blend of Daiya mozzarella and cheddar

Ingredients IV
2 tbsp butter, melted
1/2 cup panko
2 tbsp nutritional yeast

Optional: flat leaf parsley

Preheat oven to 415F.

Oil up the inside of your dish, which ought to be about 8x12".

In a pot, boil water with salt for your pasta. Once boiling, drop in your garlic and pasta. Bake for ~7 minutes, or until 3/4 way cooked through.

Saute all of Ingredients II while the pasta is boiling.

Once your pasta is al-dente, drain and place in the frying pan with Ingredients III

Stir together and pour into your baking dish.

Top with more cheese if you fancy.

Mix up Ingredients IV and dollop onto your dish. It'll look a little mushy at first, but it crisps up real dandy in the oven.

Bake for 30 minutes on the button, and let cool for 10 minutes or so before serving. Top with parsley if using.

See more recipes over at The Hardcore Herbivore!

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