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:
- 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).
- Mix pasta with pesto, zucchini & tomatoes and fill into a baking dish. Add chili powder & salt to taste.
- 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!
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
- 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).
- Mix pasta with pesto, zucchini & tomatoes and fill into a baking dish. Add chili powder & salt to taste.
- Bake in the oven for about 15 minutes (or until slightly browned) at 430°F (225°C).
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:
- 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).
- Pasta mit Pesto, Zoodles & Tomaten vermischen und in eine Auflaufform geben. Mit Chilipulver & Salz abschmecken.
- Bei 225°C etwa 15 Minuten im Ofen backen (oder bis Oberfläche leicht braun wird).