This baked spaghetti is so super creamy and rich its hard to believe its completely vegan and gluten free! Save the recipe below!
* 12oz uncooked spaghetti (I’m using @jovialfoods gf spaghetti)
* 1 jar 25 fl oz tomato sauce (I’m using @wholefoods 365 tomato basil)
* 3 cups low sodium veggie broth
* ¼ cup tomato paste
* 1 yellow onion, chopped
* 8 oz baby bella mushrooms, sliced
* 4 cloves garlic, minced or pressed
* 2 tbsp Italian Seasoning
* 1 tbsp nutritional yeast
* 2 tsp sea salt
* ¼ tsp black pepper
* 1 tsp crushed red pepper flakes,
* 1 large handful of baby spinach
* 1/2 cup canned coconut milk (I’m using @EdenFoods)
* fresh basil, sliced for serving
Instructions
1. Preheat your oven to 375°F. In a large casserole dish, about 3 quarts, combine the spaghetti, tomato sauce, broth, tomato paste, onions, mushrooms, garlic, Italian seasoning, nutritional yeast, salt, pepper, crushed red pepper flakes, and spinach. Use tongs to mix everything until combined. Cover and bake for 40 minutes, stopping halfway through to stir and make sure the pasta isn’t sticking to the bottom of the pan.
2. After the pasta has baked for the 40 minutes, remove the lid and drizzle the coconut milk over the pasta. return to the oven and bake another 10–15 minutes, until bubbly. Allow the pasta to cool for 10 minutes before serving. Enjoy!
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