No-Boil Creamy Vegan Pasta Bake with Zucchini

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

1 tablespoon extra virgin olive oil

12 ounces gluten-free pasta (short-cut variety such as penne or rotini)

28 ounces marinara sauce

1 cup water

½ large red onion, diced

large cloves garlic, minced

1.5 teaspoons fine salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

pinch of red pepper flakes

1 medium zucchini, spiralized and roughly chopped

1 batch homemade vegan cashew cream

2 large handfuls fresh baby spinach

Optional: garnish with fresh parsley and/or fresh basil

Note: Ingredients may have been altered from the original.

Directions at eatingbyelaine.com

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