Vegan Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked pasta dish combining rotini, tomato sauce, and dairy-free cheese with vegan butter and xanthan gum for creaminess. Hearty and satisfying for vegan and plant-based diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 Pound Rotini Pasta
- 2 Cups Vegan Mozzarella Cheese
- 6 Roma Tomatoes
- 8 Ounces Full Fat Coconut Cream
- 6 Ounces Tomato Paste
- ¼ Large Onion (diced)
- 2 Tablespoons Italian Seasoning
- 1 Tablespoon Garlic (minced)
- 1 Tablespoon Vegan Butter
- 2 Teaspoons Xanthan Gum (optional, for thicker sauce)
- Salt and Pepper (to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 369mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 338mg
- Calcium
- 199mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.