Broccoli and Tomato Pasta Bake

Name: Broccoli and Tomato Pasta Bake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 16 oz organic whole grain or legume pasta (rotini, shells, fusilli, or penne all work well); 14 oz organic tofu, firm or extra firm, drained well and finely crumbled (See Chef’s Notes); 2 tbsp tahini; 3 tbsp nutritional yeast; ¼ cup shallots minced; 3 medium garlic cloves (minced); 2 tbsp lemon juice (freshly squeezed); ½ tsp dried oregano; 3 dashes ground nutmeg; ½ tsp salt (optional); ¼ tsp ground black pepper (optional); 3 cups organic broccoli chopped into ½” florets; 2 cups organic tomatoes (diced); 2 cups vegetable broth (unsalted, preferably homemade); 1 cup shallots (or onions, chopped); 2 cups cashews (unsalted, soaked in water for 4–6 hours or overnight and drained); 6 garlic cloves (fresh, minced); 2 tsp onion powder; 2 pinches nutmeg; ¼ tsp salt (optional)

Instructions

Prep:30minCook:25min

There are guaranteed to be no complaints with this creamy, cheesy and protein packed pasta bake. Broccoli and tomato are a great combination of texture, flavors and nutrients in this dish, but feel free to get creative and add other veggies that you know the whole family will love. After all, this recipe is likely going to be in heavy rotation.

Updated at: Mon, 09 Dec 2024 00:34:44 GMT