Fat - Free, Gluten - Free Vegan Baked Pasta
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 294.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 405.7 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 14.9 g
- Protein: 16.0 g
View full nutritional breakdown of Fat - Free, Gluten - Free Vegan Baked Pasta calories by ingredient
Introduction
Adapted heavily from vegweb: "This is a great alternative to classic baked ziti. Lots less fat, and just as satisfying! Serve with a big salad and crusty vegan bread." Adapted heavily from vegweb: "This is a great alternative to classic baked ziti. Lots less fat, and just as satisfying! Serve with a big salad and crusty vegan bread."Number of Servings: 2
Ingredients
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3/4 cup fat-free tomato sauce (I like Healthy Choice Garlic Lovers)
1/2 cup water
6 oz fresh baby spinach
4 oz shiitake mushrooms, diced
6 oz low-fat silken tofu (Mori-Nu is best)
2 cloves garlic, minced
2 tsp lemon juice
1 tsp lemon zest
1/4 tsp salt
1 tbsp nutritional yeast
1 tsp basil
1 tsp oregano
1 tsp fresh-cracked black pepper
1/4 tsp nutmeg
4 oz gluten-free rotini or penne (like OrgRan Essentials)
Directions
Preheat oven to 350F and lightly grease 2 single-serve casserole dishes or oven-safe bowls.
Pour tomato sauce and water into a saucepan and bring to a simmer.
Add spinach and mushrooms, cover and cook 3-5 minutes, until wilted. Set aside.
In a food processor, combine tofu, garlic, lemon juice, lemon zest, salt, nutritional yeast, basil, oregano, black pepper and nutmeg. Pulse to a fine mince, but do not puree completely. Stir into the tomato mixture in the pot and warm gently.
Cook pasta 5 minutes in boiling, salted water (it will still be very firm). Drain, then stir thoroughly into the sauce mixture.
Spoon evenly into the prepared dishes and cover lightly with foil.
Bake for 40 minutes, then uncover dishes and broil 5 minutes longer.
This freezes well, both before and after baking.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Pour tomato sauce and water into a saucepan and bring to a simmer.
Add spinach and mushrooms, cover and cook 3-5 minutes, until wilted. Set aside.
In a food processor, combine tofu, garlic, lemon juice, lemon zest, salt, nutritional yeast, basil, oregano, black pepper and nutmeg. Pulse to a fine mince, but do not puree completely. Stir into the tomato mixture in the pot and warm gently.
Cook pasta 5 minutes in boiling, salted water (it will still be very firm). Drain, then stir thoroughly into the sauce mixture.
Spoon evenly into the prepared dishes and cover lightly with foil.
Bake for 40 minutes, then uncover dishes and broil 5 minutes longer.
This freezes well, both before and after baking.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.