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Baked Penne in Spicy Rosé Sauce

Serves 4
Time 50 min
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 chile 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 dry whole wheat bread crumbs
  • 1 1/2 tablespoon nutritional yeast
  • 1 tablespoon Italian seasoning
  • 2 teaspoons granulated onion
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 8x8-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.

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.
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  • 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 dry whole wheat bread crumbs
  • 1 1/2 tablespoon nutritional yeast
  • 1 tablespoon Italian seasoning
  • 2 teaspoons granulated onion