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