Description
A healthy baked pasta made with poblano peppers and corn with a creamy cashew-cauliflower sauce. This vegan poblano corn baked ziti is a delicious plant-based meal that is bound to delight everyone in household!
Ingredients
Scale
Sauce:
- 1 Small Cauliflower (Separated into Florets, Approx. 3 Cups)
- 1/2 Cup Raw Cashews
- 1/4 Cup Nutritional Yeast
- 2 Cloves Garlic (Peeled)
- 1 1/2 Cup Non-Dairy Milk
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Poblano-Corn Mixture:
- 3 Poblano Peppers (Diced)
- 1 Large Onion (Diced)
- 1 Clove Garlic (Minced)
- 2 Cups Corn (Boiled Fresh Corn or Frozen Corn)
- 1 tsp Dried Thyme
Pasta & Garnish:
- Dried Ziti Pasta Noodles or Similar Noodle (Gluten-Free if Needed)
- 3 Sprigs Fresh Thyme (Optional Garnish)
Instructions
- In a stock pot, with enough water to keep the ingredients covered. Boil the cauliflower and nuts for 10 minutes. Strain and add to a blender with the rest of sauce ingredients. Blend on high until very smooth. Approx. 1 minute.
- Sauté onion until fragrant, approx. 3 minutes over medium heat. Add the poblano pepper and sauté for 3 more minutes, stirring occasionally. Next add the corn, garlic and dried thyme. Cook for 1 more minute. Set aside.
- Preheat the oven to 400°. Cook the pasta as per the directions on the box for al dente.
- Coat an 8×8 pan with a small amount of oil and spoon a layer of the sauce on the bottom. Next add a layer of the corn and poblano sauté. Followed by the cooked noodles. Repeat this step until the pan is full or the ingredients are gone. We like to end with a layer of the sauce to help keep the moisture in while baking.
- Bake for 35-45 minutes or until golden brown. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Baked Ziti, Poblano-Corn Pasta, Plant-based Pasta Recipe
