No-Boil Creamy Pasta Bake (dairy-free!)
This No Boil Pasta Bake is going to be your new go-to, one-pot, easy-to-make dinner.
Servings 6
Calories 418kcal
Cost $12
Equipment
Ingredients
- 3 cups water
- 1 can coconut milk
- 1 32 oz marinara jar
- 2 cups spinach
- 16 oz pasta bow tie
- 3 cloves garlic
- 1 onion diced
Garnish
- basil ribboned fresh
- vegan pamesan
Instructions
- Preheat oven to 375 F. and grab a large casserole dish.
- Mince garlic and dice onion and add to bottom of the casserole dish. Then add the coconut milk, marinara and water then mix well.
- Pour in bow tie pasta and spinach then mix again. Make sure pasta is completely submerged.
- Bake uncovered for 45 minutes - 1 hour until the water is absorbed/pasta is fork tender. Taste test at the 40 minute mark.
- Once pasta is tender take out of oven.
- Garnish with fresh basil and parmesan and serve fresh!
Notes
Use a can of full fat coconut milk for a richer creamy texture! This is different from the coconut milk you’d find in the refrigerated dairy section in a carton.
Make sure the pasta is fully submerged in the water/coconut milk mixture before baking. This will ensure the noodles cook evenly and aren’t left crunchy.
If you are gluten-free, feel free to use gluten-free pasta.
Use a 9×13 oven-safe casserole dish for this recipe.
Nutrition
Serving: 1g | Calories: 418kcal | Carbohydrates: 61g | Protein: 12g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 398mg | Fiber: 3g | Sugar: 3g | Vitamin A: 939IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 3mg
