Spicy Pasta Casserole Vegan
by Joyce Henry
The recipe you see here is Vegan. It was given to us by a good friend, It is delicious!! I felt the need to post this recipe even though it is not raw! My family and I devoured the whole casserole.
Ingredients
- 2 peppers (1 red & 1 yellow) chopped
- 2 cans of rotel diced tomatoes & green chilies
- 3 Hot peppers chopped (optional)
- 1 pound ziti or other short, tubular whole wheat pasta
- 2 tablespoons extra virgin olive oil
- 1 ball of garlic, chopped (yes the whole ball)
- 1 onion, chopped
- 1 bunch of green onions (chopped)
- 1/4 cup nut milk
- 1 teaspoon dried oregano
- 1 bag vegan mozzarella cheese (I use daiya)
- 1/2 bag of vegan cheddar cheese
- Salt to test
- Smoked paprika (hot) sprinkle on top
Instructions
- Bring 4 quarts of water to boil in larch Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander
- Meanwhile, heat oil (greapeseed or avocado oil); add onions, peppers and garlic in skillet over medium heat. Cook until vegetables are fragrant but not brown, about 2 to 3 minutes. Stir in rotel diced tomatoes, and oregano; simmer until heated about 3 minutes.
- Add vegetables to pasta, stir in nut milk, dried oregano and cheeses. Salt to taste.
- Transfer pasta mixture to 13' by 9' baking dish and evenly sprinkle smoked paprika over top pasta. ( lightly) Cover with foil and bake for 50 minutes at 350 degrees.
