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!

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

2016-03-25 13:34:08

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).

By Nadine // Our Vegan Revolution

Adapted from Veggies Don't Bite

Adapted from Veggies Don't Bite

Our Vegan Revolution https://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).