Baked pasta dish for a hearty dinner on Meatless Monday
Many of us made New Year's resolutions to eat healthier, more nutritious food -- but at this time of the year, the most appealing foods are often the stick-to-your-ribs kind that provide fuel to power through the colder weather. But this baked pasta is the best of both worlds: nutritious and filling. Adapted from Forks Over Knives: The Cookbook, we added some oil and tweaked amounts for your cheesy (dairy-free!) baked-pasta pleasure.
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You will need:
4 medium onions
1 medium red bell pepper
3 tablespoons cashews
1 tablespoon tahini
1 cup nutritional yeast
4 cloves garlic
1 tablespoon oregano
6-7 tablespoons olive oil
1 28-ounce can diced tomatoes (with basil, preferably)
1 pound whole-grain pasta -- ziti or rotini work nicely
Salt and black pepper to taste
1. Preheat the oven to 350 degrees F and bring a large pot of water to a boil.
Place the cashews on a baking sheet.
Toast in the oven for 5 minutes. Turn the heat up to 375 degrees F when finished.