No Boil Cherry Tomato Pasta Bake
This no boil cherry tomato pasta bake is made in just one dish and requires no boiling of the pasta! Simply dump and bake.
Ingredients
- 3 cups Cherry Tomatoes
- Olive Oil, to coat the pan
- 1 Shallot, finely chopped
- 2 cloves Garlic, finely sliced
- 10-12 Large Basil Leaves, finely chopped
- 1 Large Sprig Rosemary, finely chopped
- ¼ cup Vegan Cream Cheese
- 2 cups Soy Milk
- 1 cup Vegetable Broth
- ½ tsp Black Pepper
- 1 tsp Sea Salt
- 8 oz Banza Gemelli Pasta, Other types of chickpea or lentil pasta will work the same. If you are using wheat pasta, you can reduce the liquid slightly
- 1 cup Shredded Vegan Cheese, optional topping
- 4 Large Basil Leaves, finely chopped, optional garnish
- Flaky Sea Salt, optional garnish
Instructions
- Preheat oven to 400 and grease your 8x8 baking dish with oil. Add all of your ingredients EXCEPT the pasta. Whisk well, then add your pasta last. Keep in mind it will be difficult to stir as it’s uncooked - do your best to submerge it in the liquid, though it’s okay if it’s slightly sticking out. I recommend using your fingertips to gently press down and evenly disperse the pasta.
- Cover in tin foil and bake for 40 minutes. Remove the tin foil and press down on each cherry tomato to release the liquid. Give it a stir, then add back into the oven for 5 minutes. If you want to add cheese, now would be the time to add it in.
- Remove pasta from the oven and allow to cool slightly. Serve with fresh basil and flaky sea salt.
- If you are meal prepping this recipe, allow to cool completely before adding it to an airtight container. Enjoy within 4-5 days.