Tuesday, September 24, 2013

Creamy Pesto and Marinara Pasta

"I found this recipe on Pinterest.  It originally came from Closet Cooking and I adapted it to be Vegan.  My entire family devoured this...it was so delicious!"


  • 1 lb pasta, cooked according to directions on box
  • Marinara sauce (make sure to cut the recipe in half) or 1 jar of your favorite marinara
  • 1/3 cup soy cream
  • 2 T.  balsamic vinegar
  • 1/3 cup pesto (recipe below...you won't be using all of the pesto)
  • 2 cups cherry tomatoes
  • 8 oz. shredded Vegan mozzarella-style cheese
  • Julienned basil leaves as garnish (optional)

Preheat oven to 350 degrees F. Mix all ingredients together in pot you boiled the noodles in. Place mixture in 9x13 baking dish and bake covered with foil for 45 minutes.  Garnish with basil if desired.

Pesto recipe:

1/2 c. toasted pine nuts (toast in small pan over medium heat until they start to brown)
2 c. basil leaves
1/3 c. olive oil
1/3. c. nutritional yeast
salt and pepper to taste

Put all ingredients in food processor and blend until smooth.

Casserole serves 8

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