This creamy baked pasta recipe by Sarah Creighton, our Cooks in the Field Healthy Homemaker, takes advantage of some pantry and freezer staples. It packs a double punch of grain goodness with Field Roast Celebration Roast and whole wheat pasta.
1 Field Roast Celebration Roast, cut into 1" pieces
1 lb Whole wheat penne pasta
1 cup Vegetable broth
1 Medium white or yellow onion, diced
2 cup Frozen peas
8 oz Vegan Cream cheese
1 Shredded vegan cheese, divided
3/4 tsp Garlic powder
3/4 tsp Onion powder
1/2 tsp Sea salt
1/4 tsp Ground black pepper
Preheat oven to 375°F.
Cook pasta according to package directions in a large pot over high heat.
Meanwhile, cook onions in a large skillet sprayed with non-stick cooking spray over medium heat for 5 minutes, stirring frequently. Stir in frozen peas and vegetable broth. Add in vegan cream cheese, stirring over low heat until melted. Toss in Celebration Roast pieces.
Turn off heat. Stir in half of the vegan mozzarella shreds, garlic powder, onion powder, salt and pepper. (Add more to your taste.)
Drain pasta. Add pasta to cream cheese sauce, stirring to coat each piece. Transfer to a 9" x 13" baking dish and spread it out evenly. Sprinkle with remaining half of the vegan mozzarella shreds and bake, uncovered, for 15 minutes. Feel free to add in some fresh herbs at the end for a nice pop of color!