In this recipe:
"Sausage" and Tomato Bake Spaghetti
At the table, on the road, or at your desk, make any lunchtime more exciting with this Chickapea Spaghetti, Sausage, and Tomato bake. This vegan, gluten-free dish is packed with protein and flavor. It tastes just as delicious reheated, making it the perfect on-the-go meal.
"Sausage" and Tomato Bake Spaghetti
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Course: Lunch or Dinner
- Cuisine: Finnish
- Servings: 6
Ingredients:
- 1 package of Chickapea Spaghetti
- 2 Tbsp salt, for boiling pasta
- 1.5 lbs cherry tomatoes
- 1/3 cup vegan cream cheese
- 2 Tbsp vegan ricotta cheese
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 large vegan sausages, sliced
- 2 garlic cloves, minced
- 1 shallot, sliced
- 1 cup baby spinach
Instructions:
- Preheat oven to 425°F
- Add the tomatoes to a large baking dish with sides
- Sprinkle with ½ tsp salt, garlic powder and Italian seasoning
- Mix the seasoning into the tomatoes
- Add the vegan cream cheese and ricotta to the baking dish
- Bake the tomato mixture in the oven for 30 minutes
- Heat a small pan with avocado oil over medium heat
- Add the sliced vegan sausage to the small pan
- Fry it for 3-4 minutes a side or until golden brown (or to package specifications)
- Meanwhile, prepare the Chickapea Spaghetti to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
- Dain the pasta and rinse with warm water
- Add the sausage, Chickapea Spaghetti, Shallots, fresh garlic and spinach to the tomato bake and mix it together well until the spinach wilts
- Optional to brown the top of the dish slightly by adding the dish back into the oven under broil until the top of the mixture starts to become golden
- Serve while hot or portion out the pasta into meal sized heat safe containers
- Reheat when ready to consume
- Enjoy!
Recipe notes:
- Tofutti vegan cream cheese was used in this recipe
- Kite Hill vegan ricotta cheese was used in this recipe
- This recipe is best when served warm
- Keep leftovers covered in the refrigerator for 2-3 days