Pasta… one of my favorite comfort foods. This baked pasta casserole with crumbled tempeh is a variation of one of my favorite ways to carb load before a race.
I had posted a similar version last year. This time I mixed it up again by subbing out the meatless crumbles for some tempeh and a blend of greens with kale, spinach, and chard. I love that it is quick and easy and adaptable to pretty much whatever you want to throw in it. Who wants to worry about spending a lot of time in the kitchen on the day before a race… not me.
I use a jarred pasta sauce for convenience. I like “Mezzetta Napa Valley Homemade sauces, the ingredient list is clean and it has no added sugar. To top it off I sprinkle on my homemade vegan Parmesan style cheese.
Baked Pasta Casserole With Crumbled Tempeh
16 oz whole wheat pasta, cooked to al dente (I used rotini)
8 oz Daiya mozzarella style cheese shreds
1 package tempeh, crumbled
8 oz frozen greens, thawed (I used Earthbound Farm Organic Power Blend)
4 cups pasta sauce (or more to taste)
1 TBS crushed red pepper flakes, to taste (I used Aleppo pepper)
Combine all ingredients in a large bowl, mix well and transfer to baking dish.
Cover and bake at 375 for 25-35 minutes until bubbly.
For the Vegan Parmesan Cheese
1 cup nutritional yeast flakes
1/2 cup raw almonds (blanched* and patted dry)
1/2 tsp salt.
*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.
Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!