Baked Vegetable Rotini
A hearty baked vegetable rotini dish featuring tender pasta, colorful vegetables, savory pimento cashew cheese, and melted soy Mozzarella, perfect for family dinners or gatherings.
Ingredients
- 8 oz. package Jerusalem artichoke rotini ⓘ
- 1 bunch green onions ⓘ
- 1 cup sliced, pitted, chopped black olives ⓘ
- 1 cup sliced mushrooms ⓘ
- 1/2 teaspoon dried sweet basil ⓘ
- 1 cup shredded soy Mozzarella cheese
- 1 green bell pepper
- 1 cup chopped zucchini
- 1 cup chopped tomatoes
- 1 teaspoon vegie-sal or Braggs Amino Acid
- 1 cup pimento cashew cheese ⓘ
Instructions
- Prepare rotini according to package directions.
- Preheat oven to 350°F (175°C).
- Drain rotini and place in a large bowl.
- Add all chopped vegetables and stir to combine.
- Mix seasonings into the pimento cashew cheese.
- Add the cheese mixture to the bowl with rotini and vegetables, stirring gently but thoroughly.
- Pour the mixture into a 13 x 9-inch baking dish.
- Top with shredded soy Mozzarella cheese.
- Bake for approximately 30 minutes or until vegetables are tender and cheese is melted.
Nutrition & Diet Analysis (per serving)
102
kcal
5% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).