Vegan Caprese Rigatoni

This recipe is definitely a crowd pleaser and one I plan to make again.

IMG_7581

Ingredients:IMG_7577

  • 1 box rigatoni
  • 1 bag Mozzarella
  • 1 container cherry tomatoes sliced in half
  • 1 container basil
  • 1 cup almond milk
  • 1 bag spinach
  • 1 16oz jar roasted red peppers
  • 1/4 cup vegan soy creamer
  • 2 TBsp vegan parmesan
  • salt and pepper
  • daiya mozzarella, 1 cup
  • daiya gouda, 1 block cut in to cubes

First you want to cook the pasta according to instruction. IMG_7578

While that is cooking, mix the red peppers (including the oil in the jar), the creamer, parmesan, and a couple leaves of basil in a food processor. Mix in some salt and pepper.

Once the pasta is cooked, in a large bowl mix the pasta, sauce, gouda cheese, tomatoes, remaining basil, and spinach in a large bowl. Then place in a large casserole dish, sprinkle with the mozzarella, and bake at 350 for 25 minutes.

I served with a side of garlic bread.IMG_7579IMG_7580

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