Creamy Vegan Pasta Casserole with Lemon and Rosemary
Ingredients:
- 12 oz pasta (penne or rigatoni)
- 2 cups non-dairy cream or cashew cream
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon dried rosemary
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
Directions:
1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Cook pasta according to package instructions and drain.
3. In a skillet, heat olive oil and sauté garlic until fragrant. Stir in non-dairy cream, lemon zest, rosemary, nutritional yeast, salt, and pepper. Simmer for 2 minutes.
4. Combine the sauce with the cooked pasta and transfer to the baking dish.
5. Sprinkle breadcrumbs over the top, if desired.
6. Bake for 20-25 minutes until bubbly and golden on top.
7. Let rest for 5 minutes before serving.
Recipe Information: Prep Time: 15 min | Cooking Time: 25 min | Total Time: 40 min | Calories: 250 per serving | Servings: 4