Baked Penne in Spicy Rosé Sauce

Serves 4

Cashews and almondmilk give this pasta dish creamy richness, without the addition of dairy products. If you'd like your pasta even spicier, toss the noodles and sauce with 1/4 teaspoon crushed red pepper flakes.

Ingredients: 
  • 1/2 pound whole wheat penne
  • 1/3 cup raw cashews, covered with boiling water and soaked for a few hours to soften
  • 1/2 cup Engine 2 Plant-Strong™ Unsweetened Original Almondmilk
  • 1/3 cup reduced-sodium vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 1/4 cup Engine 2 Plant-Strong™ Cantina Style Salsa
  • 2 cups chopped kale leaves
  • 1 cup frozen peas
  • 1/4 cup chopped roasted red bell peppers
  • Topping
  • 2/3 cup whole wheat bread crumbs
  • 1 1/2 tablespoon nutritional yeast
  • 1 tablespoon Italian seasoning
  • 2 teaspoons onion granules
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Method: 

Cook pasta in boiling water until it is tender but still offers a little resistance, 12 to 14 minutes.

Meanwhile, preheat the oven to 400°F. In a blender, combine the drained cashews, almondmilk, broth, nutritional yeast and salsa; blend until very smooth. Drain pasta and place in a large bowl. Add kale, peas and red bell pepper and toss. Pour sauce over pasta and toss again. Transfer mixture to an 8 x 8-inch baking dish and smooth the top. Combine all the topping ingredients in a small bowl and sprinkle over the pasta. Bake until the topping is browned and the sauce is bubbling, about 25 minutes. Cool 10 minutes before serving.

Nutritional Info: 
Per Serving:450 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 270mg sodium, 77g carbohydrate (11g dietary fiber, 5g sugar), 17g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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