A Delicious and Meatless Pasta Recipe

Prep time 5 minutes | Cook time 20–30 minutes

Ingredients

• 10 ounces of cooked pasta, I like to use penne or bowties

• 1 block of extra firm tofu

• 2 tablespoons of nutritional yeast

• 1 teaspoon of salt

• 2 containers of vegan kale basil pesto from Trader Joes - or you can use this homemade vegan pesto recipe

• 1 bag of vegan mozzarella cheese

• 1/4 cup of vegan parmesan cheese–optional but highly recommended

• 1 and 1/2 cups of diced cherry tomatoes

Instructions

• Preheat the oven to 375 degrees Fahrenheit.

• Boil your pasta according to package directions and strain it.

• Squeeze the water out of your block of tofu–I do this with my hands for this recipe since you will ultimately crumble to tofu, but you can also use a tofu press.

• Crumble the tofu into a bowl, add 1 teaspoon of salt and 2 tablespoons of nutritional yeast and combine it very well.

• Add 3/4 of a container of Trader Joe’s kale vegan basil pesto or 3/4 cup of homemade pesto to the crumbled tofu and combine well.

• Optional–add 1/4 cup of vegan parmesan to the crumbled tofu and combine well.

• Add your cooked pasta to a 9x13 glass baking pan (metal is fine if you don’t have glass).

• Add the tofu mixture to your pasta and combine well.

• Chop the tomatoes into halves or thirds/bite-size pieces and mix into the tofu/pasta mixture.

• Add another 1/2–3/4 cup of vegan pesto to the pasta/tofu mixture and mix well.

• Top your casserole dish with vegan mozzarella cheese, I use about 3/4 of a 7 ounce bag and I love the Trader Joe’s cashew mozzarella

• Cover your baking pan/casserole dish with aluminum foil tightly.

• Bake the baked ziti for about 20-30 minutes until it is warm and bubbly and the cheese is melted.

• Enjoy!

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Order nutritional yeast here:

https://amzn.to/3UHUfZT (Amazon)