Baked Pasta with a Vegan Spin
Serving Size: 4 people
DESCRIPTION
This vegan version is just as simple with a few additional ingredients. Place Kitehill Ricotta in a baking dish, surround it with cherry/grape tomatoes, garlic cloves and drizzle with balsamic vinegar, maple syrup, some seasonings, and olive oil. Bake until the tomatoes are roasted to perfection. Then remove and combine the cheese and tomatoes with fresh basil, and toss it with your favorite pasta.
INGREDIENTS
- 4 cups pasta of choice
- 2 tablespoon olive oil extra virgin
- 8 oz Kitehill Ricotta
- 16 oz grape tomatoes or cherry tomatoes
- 10 cloves garlic
- 3 tablespoon balsamic vinegar
- 3 tablespoon maple syrup
- 1 teaspoon oregano dried
- ½ teaspoon salt
- ¾ cup basil chopped
- black peppercorn crushed
METHOD
- Preheat your oven at 370° F
- Cook pasta according to the package instructions.
- In a deep dish baking pan, drizzle 3 tablespoons of olive oil. Add your Kitehill Ricotta in the center, and add your tomatoes and garlic cloves around it. Use your fingers to gentle coat the olive oil around the tomatoes and garlic cloves.
- Season some salt and oregano on the tomatoes and round cheese block. Drizzle with balsamic vinegar, maple syrup, and another 3 tablespoons of olive oil over the cheese and tomatoes. Then bake for 40 minutes.
- Remove baking pan from the oven. Mash and combine sauce with a fork or potato masher. Add ½ cup of fresh basil and toss with the drained pasta.
- Garnish with a drizzle of the remaining olive oil, basil leafs, and crushed black peppercorn.
NOTES
A quick visual is posted on instagram to view.
Use any pasta shape you prefer, but select a short cut for easiest serving and eating.
NUTRITION
Calories: 617kcal | Carbohydrates: 96g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 356mg | Potassium: 648mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1443IU | Vitamin C: 19mg | Calcium: 199mg | Iron: 2mg
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