Want to take your work/school lunch to the next level? Make Baked Pasta and Vegan Pecan Parm (insert heart eyes emoji). I made this recipe for my fiancé as a birthday dish but I was also thinking about a recipe that holds up well as leftovers for the work week. Welllllll, this is it guys, it’s a perfect dish. I made this recipe very easy for you because I bought organic store bought marinara sauce and dressed it up with some fresh basil leaves and garlic. This saved me time and even money because I did buy the cheapest organic marinara I could find without sacrificing quality. Back in the day when I was a dairy eater, I used to love parmesan cheese and sprinkled some on just about everything I ate. Honestly, I didn’t know that it could be veganized and taste so much better than its dairy counterpart. The key? Nuts, nutritional yeast, FRESH garlic, and some sea salt. How cool is that?
The topping truly makes this dish. Everyone loves noodles, marinara, and veggies but really, the pecan parm is the star of the show. Together, the pasta filling and parm will impress any guest you serve it to. Also, this recipe makes a lot! It can easily serve 6-7 as a side dish. If you’re anything like me, when pasta is served at any event, you shovel it onto your plate. Oops, did anyone else get to try some?
Pic of the pasta pre-bake and without the Vegan Parm! Clearly not as perfect without the parm, but oh em gee, I could definitely eat the pasta just like this too.
- 1 bag of brown rice noodles (I used Tinkyada Brown Rice Pasta 12 oz)
- 1/3 cup extra virgin olive oil
- 2 cups zucchini (cut zucchini circles in half)
- 16 oz white mushrooms cut in half (I like to rinse mushrooms with water and pat dry)
- 3 handfuls baby spinach
- 1 can marinara sauce (25 oz and I used Simple Truth Brand)
- Handful fresh basil leaves
- 1 garlic clove
- Pecan Parmesan
- 1.5 cup pecans
- 1 clove garlic
- 3 tbsp nutritional yeast
- Sea salt and pepper to taste
- Cook noodles according to package directions and drain them.
- In a separate pan, sauté mushrooms, zucchini, and spinach in 1/3 cup extra virgin olive oil on medium heat for 7 minutes. Let the veggies cool and drain them to get rid of excess water.
- Combine the canned marinara, basil, and garlic in a nutribullet.
- Mix the noodles, veggies, and marinara in large bowl and combine.
- Pour the mixture into a round lightly greased baking pan (I used EVOO and pan dimensions: 14 x 10 in)
- For the Pecan Parmesan, combine the ingredients in a nutribullet and mix until a texture emulating parmesan cheese forms.
- Top the pasta mixture with the Pecan Parmesan.
- Bake in oven at 375 degrees for 20 minutes.