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.Â
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.)Â
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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