Vegan White Bean, Zucchini, and Red Pepper Pasta Casserole

This one had some great flavors, though was a little mushy for me. That being said, the Veganaut loved it! If you like softer dishes as opposed to my preferred crunchy, this recipe could be perfect for you!


  • 1 box pasta (I used fusilli)IMG_6350
  • 1 can canelli beans
  • 1 jar roasted red peppers, sliced
  • 2 zucchinis, cut in to long, thin strips
  • 1 can crushed tomatoes
  • 2 TBsp garlic
  • 2 Tbsp italian seasoning
  • 1 bag spinach
  • water as needed
  • 1.5 bags daiya mozzarella

Fry the zucchini in a small amount of olive oil for a couple minutes, adding the Italian spices at the last minute. Then add the garlic, canned tomatoes, peppers, and beans in a large soup pan. Add water to cover the top of the mixture. Heat until boiling, then IMG_6351reduce to simmer and add in the spinach, mixing in until wilted. Simmer this whole pot for 15 minutes. Meanwhile start cooking your pasta.

Once this and the pasta are cooked, stir together and mix in to a large casserole dish. Top with Daiya mozzarella and broil for 3-5 minutes, until the cheese is melted.IMG_6355

Makes lots of leftovers!


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