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Pesto Pasta & Zoodle Bake

Pesto Pasta Zoodle Bake-1

For some reason, I am not really craving pasta anymore these days, and I actually think that’s a good thing! (Pizza is a whole other story tho..) 🙂 However, I discovered a recipe for a pasta bake with zucchini and also just bought some gluten-free, tri-colored pasta I wanted to try.

So I made this super simple 4-ingredient-dish, which takes no time at all! The zoodles make it a bit healthier than the usual pasta bake and the dried tomatoes add some sweet flavor to it. You could also add some pine nuts to spice it up!

Pesto Pasta Zoodle BakePesto Pasta Zoodle BakePesto Pasta Zoodle Bake

Ingredients:

  • 250 g (gluten-free) vegan pasta
  • 1 zucchini
  • 6 dried tomatoes in oil
  • 5 tsp vegan green pesto
  • 1 tsp chili powder
  • salt

Instructions:

  1. Cook pasta according to package instructions, but cook them 2 minutes shorter than instructed. Cut dried tomatoes. Spiralize zucchini (I used a spiralizer with a wide blade to make wider zoodles).
  2. Mix pasta with pesto, zucchini & tomatoes and fill into a baking dish. Add chili powder & salt to taste.
  3. Bake in the oven for about 15 minutes (or until slightly browned) at 430°F (225°C).
Pesto Pasta & Zoodle Bake
Serves 2
Vegan pasta bake with zoodles, green pesto and dried tomatoes for a colorful & filling meal!
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Ingredients
  1. 250 g (gluten-free) vegan pasta
  2. 1 zucchini
  3. 6 dried tomatoes in oil
  4. 5 tsp vegan green pesto
  5. 1 tsp chili powder
  6. salt
Instructions
  1. Cook pasta according to package instructions, but cook them 2 minutes shorter than instructed. Cut dried tomatoes. Spiralize zucchini (I used a spiralizer with a wide blade to make wider zoodles).
  2. Mix pasta with pesto, zucchini & tomatoes and fill into a baking dish. Add chili powder & salt to taste.
  3. Bake in the oven for about 15 minutes (or until slightly browned) at 430°F (225°C).
Adapted from Veggies Don't Bite
Our Vegan Revolution http://www.ourveganrevolution.com/

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Zutaten:

  • 250g (glutenfreie) vegane Nudeln
  • 1 Zucchini
  • 6 getrocknete Tomaten in Öl
  • 5 TL grünes veganes Pesto
  • 1 TL Chilipulver
  • Salz

Zubereitung:

  1. Pasta nach Packungsanweisung kochen, aber 2 Minuten früher abgießen. Tomaten in kleine Stücke schneiden, Zucchini spiralisieren (ich habe einen breiteren Spiralschneider benutzt, um breitere Zoodles zu bekommen).
  2. Pasta mit Pesto, Zoodles & Tomaten vermischen und in eine Auflaufform geben. Mit Chilipulver & Salz abschmecken.
  3.  Bei 225°C etwa 15 Minuten im Ofen backen (oder bis Oberfläche leicht braun wird).

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