Description
A creamy and flavorful dairy free, gluten free baked pasta bursting with everything but the bagel seasoning!
Ingredients
Scale
- 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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