Vegan Baked Pasta with Roasted Red Peppers and Zucchini

This vegan baked pasta dish is bursting with flavors from roasted red peppers and tender zucchinis. It's creamy, cheesy, and satisfying, making it a perfect comfort food option for vegans and those with gluten sensitivities.

Ingredients:

• 8 oz gluten-free pasta
• 2 large red bell peppers, roasted, peeled, and diced
• 2 medium zucchinis, sliced into rounds
• 2 cups vegan cheese, shredded
• 1 cup dairy-free milk
• 2 tablespoons nutritional yeast
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat the oven to 375F 190C

Cook the gluten-free pasta according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and saut until fragrant

Add sliced zucchinis to the skillet and cook until they are tender and slightly browned

Season with salt and pepper to taste

In a large mixing bowl, combine cooked pasta, roasted red peppers, sauted zucchinis, vegan cheese, dairy-free milk, and nutritional yeast

Mix well to combine

Transfer the pasta mixture into a greased baking dish

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the pasta is heated through

Garnish with fresh basil leaves before serving