Celebration Roast Pasta Bake

Our Recipes

Celebration Roast Pasta Bake

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.

Cook Time:
25
Prep Time:
10
Yield:
4-6 servings

Ingredients

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

Preparations

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!

Celebration Roast Pasta Bake

comments


Carolyn

I just made this for the first time and LOVE it! I cooked it for Easter dinner for my meat-eating husband and me. He liked it, too. I used frozen mixed vegetables instead of peas since that's what I had on hand. I also had some celery and a red bell pepper I needed to use, which I sautéed along with the onion. The mixed veggies and the bell pepper added nice color. This is a great recipe - very cheesy! - and definitely a keeper!

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


Athalia

Is it similar to alfredo?

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


Lisa S

Thank you I loved it! Instead of peas added what I had in fridge - fresh spinach, carrots and bell pepper - awesome!

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


David Wolf

That sounds great! We always encourage creativity in the kitchen :-)

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *


Leave a Comment

Your email address will not be published. Required fields are marked *