About the Recipe
Ingredients
2 tbsp EVOO
2 tbsp tomato paste
3 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp of pepper
1 cup of sun dried tomatoes, in oil, chopped
1 cup zucchini, chopped
1 can cannellini beans, drained and rinsed
1 lb of good, slow dried pasta (I prefer pasta from Bona Furtuna!)
1 can of full fat coconut milk
2 1/2 cups of veggie stock
4 cups of spinach
1 cup of vegan parmesan cheese (or vegan mozzarella)
Preparation
Preheat oven to 400*F.
Put all ingredients - except for the spinach and cheese - into a 9x13 baking dish.
Stir well to combine all the ingredients.
Cover tightly with foil and bake for about 45 minutes.
Remove from oven, add the spinach and mix to combine.
Top with the vegan cheese and cover and bake for another 10-15 minutes.
Remove and allow to stand for 10 minutes before serving.
Enjoy with some focaccia or Italian bread with a good oil and balsamic vinegar.