Gluten-Free Vegan Baked Penne Pasta with Spicy Rose’ Sauce
This Gluten-Free Vegan Baked Penne Pasta with Spicy Rose' Sauce is a healthy and easy recipe to make with clean, real food ingredients. It's ready to enjoy in under 30 minutes, is dairy-free, and made without processed vegan cheese!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Oil-Free | Soy-Free | Medical Medium® Compliant }
Prepare pasta according to package directions, then set aside.
Work on the rest of the recipe while the pasta is boiling.
Prep the veggies:
Dice the red peppers, onions, tomatoes, cut the jalapenos into 1/4 pieces and chop the spinach into thin strips. Set aside.
Prepare the sauce:
Add all ingredients for the sauce to a Vitamix and blend until it's creamy and smooth.
Taste and adjust the seasonings to your preference.
Assembly:
Once the pasta is finished boiling, drain it and add to a large mixing bowl.
Add the sauce along with the chopped spinach and red bell pepper add-ins and gently toss until everything is well combined.
Transfer the pasta to the prepared baking dish and sprinkle gluten-free bread crumbs over the top.
Bake at 350 degrees Fahrenheit for approximately 10 minutes or until the topping is lightly browned.
Notes
Recipe adapted from: https://www.wholefoodsmarket.com/recipes/baked-penne-spicy-ros%C3%A9-saucePasta. I used organic gluten-free brown rice “penne” pasta in this recipe, but you could use your favorite variety or whatever you have on hand.Cashews. Due to the cashews in the sauce, you will get the best results using a high-speed blender like a Vitamix. However, you can still make the sauce with a regular blender or food processor although the sauce might be a little “grainy”. See the FAQ section for instructions.Almond Milk. Using homemade almond milk is my milk of choice, but feel free to substitute it with your favorite non-dairy milk. However, make sure it is “unsweetened” and not flavored (for example, vanilla) since this is a savory dish.Vegetable Broth. You can use a “salted” or “unsalted” veggie broth. Keep in mind that you may need to adjust the added salt in the sauce if you use “salted” veggie broth. Make sure the brand you use doesn't contain citric acid.Tomatoes. I usually use (2) Roma tomatoes but feel free to use whatever you have on hand. Just make sure you have (2) cups of diced tomatoes to use for the sauce.Onion. I like to use red onions, but you can use whatever variety you like, with the exception of a “sweet” onion since this is a savory dish.Jalapenos. In this recipe, I added (2) jalapenos which make the sauce very, very hot. If you don’t like your foods overly hot or will be serving this dish to children, you may want to reduce or omit the jalapenos.Lemon Juice. Freshly squeezed lemon juice will give you the best flavor and most nutrients since it hasn’t been pasteurized, but you can substitute it with store-bought organic lemon juice.Himalayan Pink Salt. This is my salt of preference, however, you can always substitute it with sea salt.Bread Crumbs. You can use organic, gluten-free “bread” crumbs that are made with 100% chickpeas and would work well in this recipe.Serving Size: This recipe will make approximately (8) servings. Nutritional information is calculated for 1/4 cup which is (1) serving.