Easy, Baked Italian Fusilli | Vegan
November 18, 2021 79 view(s)
Easy, Baked Italian Fusilli | Vegan
As soon as the grey skies blow in, we're craving piping hot pasta for fall-time! This Easy, Baked Italian Fusilli Vegan & Vegetarian recipe is gluten-free with both vegan and vegetarian options. Note: to save time, simply use dried spices and garlic as opposed to fresh. 

Ingredients:

8 oz. Beyond Meat Beyond Meatballs Italian Style
2 cans of diced tomatoes
2 Tablespoons Italian Seasoning
14 oz. of water prepped with Edward & Sons Not-Chick'n Bouillon Cubes
1/2 cup fresh, chopped basil
1/4 cup water
2 Tablespoons Extra Virgin Olive Oil
6 cloves of minced garlic
1/4 teaspoons salt
1/3 teaspoon crushed red pepper
12 oz Tinkyáda Brown Rice Pasta Fusilli
1 cup chopped mozzarella, or vegan Violife Just Like Mozzarella Shreds
1/2 cup shredded cheddar, or vegan Daiya Cheddar Cheese Shreds

Directions: 

1. Brown the Beyond Meat Meatballs, according to the directions, in a cast iron or other, oven-safe skillet. Then, set aside.
2. Add canned tomatoes, Italian Seasoning, broth prepped per package directions, basil, water, olive oil, minced garlic, salt, and crushed red pepper. (The next 9 ingredients.) 
3. Bring to a boil, reduce heat, and simmer for 15 minutes. (Cover if it starts to get too dry.) Add pasta.
4. Meanwhile, heat oven to 400 degrees F. Top mixture with cheeses, and bake for 10 minutes. (Cheese should be golden, pasta should be soft enough to eat.)
5. Remove from oven, and sprinkle with optional extra basil. Allow to cool 5 minutes, and enjoy!
 

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