Vegan Baked Ziti

• Produce

  • 4 cloves Garlic
  • 1 Salt and pepper and hot pepper flakes
  • 1 can Tomatoes
  • 1 White onion

• Canned Goods

  • 1/4 cup Olive brine

• Condiments

  • 1 cup Olives

• Pasta & Grains

  • 1 lb Ziti or penne pasta

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1/2 cup Nutritional yeast

• Nuts & Seeds

  • 1/2 cup Cashews

• Bread & Baked Goods

  • 1/4 cup Bread crumbs

• Liquids

  • 1 cup Water

Found on cearaskitchen.com

Description

Ingredients

• 1 pound ziti or penne pasta (500 grams)
• ½ cup cashews, soaked
• 1 cup olives, pitted (in a jar or can)
• ¼ cup olive brine
• 1 can crushed tomatoes (796 ml or 28 oz)
• 1 cup water
• ¼ cup nutritional yeast
• 1 tbsp Italian seasoning
• 1 white onion, chopped
• 4 cloves garlic, diced
• Salt and pepper and hot pepper flakes
• ¼ cup bread crumbs
• ¼ cup nutritional yeast

Directions

• In a medium size bowl, soak the cashews in hot water for thirty minutes or overnight in cold water in the fridge.
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente (still slightly hard, the pasta will continue cooking when you bake it in the oven).
• Preheat oven to 375F.
• Rinse and add the soaked cashews to the high speed blender with the olives, olive brine, crushed tomatoes, and water. Blend for 2 minutes until creamy.
• Saute the chopped onion and garlic with the Italian seasoning over medium high heat in a large pot until soft (I use the same deep pan I cooked the pasta in).
• Add the pasta sauce to the pan. Stir in the nutritional yeast. Cover the pan and simmer for 10 minutes. Taste test and add salt, pepper, and hot pepper flakes to taste.
• Stir the pasta in with the sauce. Transfer the pasta to a casserole dish. Garnish with nutritional yeast and bread crumbs on top.
• Bake for 25 - 30 minutes until the top of the pasta is golden brown. If you want the topping super crispy, broil for the last 3 minutes. Enjoy!