By now you all know the infamous Baked Feta Pasta that went viral from TikTok. Finland actually ran out of Feta Cheese because of the pasta!!! I hope cream cheese is ready, vegan cream cheese that is because it’s Everything But The Bagel Baked Vegan Pasta’s time to shine. EBTB for short! This recipe is decadent, rich and so easy to make. I decided to make the vegan version first because I am dairy-free right now. The official recipe will be the dairy-free version using Kite Hill’s almond-based cream cheese. The sauce is a perfect combination of roasted sweet mini peppers and tomatoes, with creamy “cheese” and burst notes of sesame, garlic & onion. Below you can find tips on how to make this dish using diary cream cheese.
Dairy Cream Cheese Version
To whip up an even creamier Everything But The Bagel (EBTB) Baked Pasta use the same ingredients but replace the container of Kite Hill Cream Cheese with an 8 oz block of dairy cream cheese. Instead of waiting to add the cheese after roasting the pepper rings and tomatoes you will add the block of cream cheese to your baking pan and bake the cheese with the veggies for the entire 20 minutes. Then follow the same steps of combing the cheese and veggies with pasta!
What You’ll Need
- Kite Hill cream cheese (plain) – or any other vegan cream cheese. I personally love these cream cheese more than the dairy counter part. It gets an A+ from me for consistency.
- Gluten free pasta – aim for short pasta such as a penne or rotini
- Everything But The Bagel season – the start of the dish! Mine is from Trader Joe’s (if you don’t have a trader Joe’s around there is some on Amazon, you can purchase from another retailer or make your own)
- Garlic
- Extra virgin olive oil
- Mini bell peppers – these are key as they add a subtle sweetness tot he dish, I prefer the mini variety as they roast quicker. After washing the peppers I slice them to create a ring shape, I find this the easiest way to deseed the peppers as well.
- Tomatoes – can be cherry or grape variety. Make sure to wash well and remove any vines/stems before baking.
EBTB Baked Vegan Pasta – GF, DF
Description
A creamy and flavorful dairy free, gluten free baked pasta bursting with everything but the bagel seasoning!
Ingredients
- 1 8 oz container Kite Hill almond milk cream cheese style spread, plain
- 1 8 oz package gluten free pasta (banza pasta)
- 2 tbsp everything but the bagel seasoning
- 3–5 cloves of garlic, minced
- 3–4 tbsp extra virgin olive oil
- 1/2 cup mini bell peppers, sliced into rings
- 1 pint tomatoes, cherry or grape variety
Instructions
-
- Pre-heat oven to 400F.
- Add mini bell pepper rings to a baking dish along with a pint of tomatoes.
- Drizzle with olive oil, add garlic cloves, and mix to ensure all vegetables are coated in olive oil.
- Bake for 20 minutes at 400F.
- While peppers and tomatoes are baking, cook your pasta according to package instructions. Reserve about 1/4 cup of cooked pasta water.
- Carefully remove baking dish from oven and place on a heat resistant surface.
- Using a fork or spatula start popping the tomatoes to release natural juices, work quickly to retain heat.
- Add cream cheese to the center of the baking dish, followed by everything but the bagel seasoning.
- Using a spatula mix all the ingredients in the baking dish until you reach a thick well-combined consistency. *If the mixture is too thick slowly add in some warm pasta water until the desired consistency is reached – this will help to melt the cream cheese as well.
- Add in cooked pasta to the baking dish and mix until the pasta is fully combined with your cream cheese sauce.
- Top with additional everything but the bagel seasoning and broil on high for 3 minutes.
- Remove from oven. Plate and enjoy this rich and delicious vegan and gluten-free pasta!
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