Creamy Pasta Bake
3 cups vegetable bistro-style pasta noodles
1 large red bell pepper, finely chopped
1 small white onion, minced
1 1/2 cup frozen spinach or 3 cups fresh spinach, coarsely chopped
1 cup soy milk
2 tablespoons non-dairy cream cheese
1 tablespoon non-dairy sour cream
Freshly ground pepper and sea salt to taste
1/2 teaspoon vegan paprika
1/2 teaspoon dehydrated garlic or 1 fresh clove, minced
3/4 cup of bread crumbs
1 tablespoon vegan margarine
1/2 cup of shredded vegan cheddar cheese
Piping hot and oh so "cheesy" comfort food!
Preheat oven to 350 degrees Fahrenheit.
Add pasta to a large pot of boiling water. While the pasta is cooking, saute the onion and pepper in a large skillet on medium heat.
After 10 minutes, strain the pasta, leaving a bit of water, and pour into the skillet. Still using medium heat, add the cream cheese and soymilk, stir until smooth.
Add garlic, salt and pepper. Incoporate sour cream and spinach into the pasta and stir well, allowing it to remain cooking on medium/low heat for five minutes. Add more soy milk if the sauce becomes too thick!
Mix melted butter with bread crumbs and set aside.
Pour pasta mixture into a greased casserole dish and sprinkle with shredded cheese, and top with breadcrumbs.
Bake for 30 minutes, and Voila! Serve a steaming heap of cheesy goodness in a deep bowl and enjoy!