Taylor's Baked Pesto Pasta
Fun, Fast, and Vegan
I always keep ingredients on hand for this recipe on hand as it is one of my favorites. This recipe serves four. I use either rotini or fusilli pasta. If you need gluten free, both of these pastas are available gluten free.
- 4 ounces dried pasta
- 1 cup diced onions
- 1 cup almond milk
- 1 small Japanese yam (I bake them, cubes and freeze in advance)
- ½ cup pesto
- 1 Tbsp cornstarch
- 1 Tbsp egg replacement powder
- 1 tsp mock chicken seasoning
- ½ tsp garlic powder
- ¼ tsp ground pepper
- ½ tsp NoSalt™, if desired
- ½ tsp paprika to sprinkle over the top
- ½ cup sourdough or wheat-free bread crumbs
Turn oven on at 350° to heat up. Heat four cups of water until boiling then add pasta. When al dente, drain, rinse with cold water, and set aside.
Cut partially cooked yam into half-inch cubes.
Mix all ingredients (except paprika and break crumbs) in a medium bowl.
Grease a loaf pan. (If you double the recipe, use an 8-inch square pan.)
Pour mixture into the pan. Sprinkle paprika and bread crumbs on top.
Place in oven uncovered and bake for 40 minutes until starting to brown on top.
Remove from oven and let stand 3 minutes. Cut in squares and plate or spoon out.
Goes well with salad.