Name: Buffalo Cauliflower & Chickpea Casserole
Ingredients: 2 cups low sodium vegetable broth; ½ cup buffalo hot sauce; ¼ cup nutritional yeast; 1 tsp onion powder; 1 rib celery (finely sliced); 2 cups chickpeas (cooked); ½ medium head cauliflower (chopped into bite-sized florets); 1 cup uncooked brown rice; 2-3 cloves garlic (minced); Vegan ranch and chopped green onions (for topping)

Healthy Baked Pesto Rigatoni

Print Recipe

Thank you Pinch of Yum for the recipe!

Ingredients

Pasta:

1 lb. whole wheat rigatoni
2-3 cups chopped heirloom tomatoes
½ cup water
½ cup shredded cheese

Pesto:

2 cups spinach
1 cup kale
¾ cup almonds or pine nuts
½ cup olive oil
¼ cup Parmesan or Asiago cheese
½ tsp salt
3 large garlic cloves
Juice from 1 lemon

Instructions

Bring a large pot of water to a boil. Add the pasta to the water to cook.
While the pasta is cooking, chop the tomatoes. Then, place all the pesto ingredients in the food processor and blend until it’s smooth.
Preheat the oven to 400°F. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9 x 13 inch baking dish and sprinkle with cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.

Find it online: https://shesafullonmonet.com/vegetarian-casserole-recipes/

Healthy Baked Pesto Rigatoni

Ingredients

Pasta:

1 lb. whole wheat rigatoni

2-3 cups chopped heirloom tomatoes

½ cup water

½ cup shredded cheese

Pesto:

2 cups spinach

1 cup kale

¾ cup almonds or pine nuts

½ cup olive oil

¼ cup Parmesan or Asiago cheese

½ tsp salt

3 large garlic cloves

Juice from 1 lemon

Instructions

Bring a large pot of water to a boil. Add the pasta to the water to cook.

While the pasta is cooking, chop the tomatoes. Then, place all the pesto ingredients in the food processor and blend until it’s smooth.

Preheat the oven to 400°F. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9 x 13 inch baking dish and sprinkle with cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.