Baked vegan-friendly pasta with zucchini, mushroom and marinara sauce, topped with vegan parmesan cheese.
Ingredients
10.5 OZ / 300 G penne pasta
28 OZ / 800 G marinara sauce
7 OZ / 200 ML vegetable broth
10.5 OZ / 300 G mushroom
7 OZ / 200 G zucchini
5.5 OZ / 150 G bell pepper
5.5 OZ / 150 G red onion
1 TSP salt
1 TSP pepper
7 OZ / 200 G vegan parmesan
1 TBSP olive oil
Directions
Preheat your oven to 320°F / 160°C. Prepare your vegetables by slicing the mushrooms and dicing the zucchini into small cubes. Peel your onion and deseed your bell pepper.
Add your onion and bell pepper to the mixing bowl. With the measuring cup inserted, chop for 8 seconds / speed 5. Scrape down the sides of the mixing bowl.
Add your zucchini, mushroom and oil to the mixing bowl. Sauté the vegetables for 10 minutes / 250°F|120°C.
Add your pasta, stock, salt and pepper to the mixing bowl along with the marinara sauce. Partially cook with the measuring cup inserted for 5 minutes / 230°F|110°C.
Empty the contents of the mixing bowl into an oven-proof dish and sprinkle some vegan cheese over the top. Bake for 60 minutes at 320°F / 160°C.
