One‑Pan Tuscan Pasta

A dreamy, comforting One‑Pan Tuscan Pasta brimming with vibrant Tuscan flavors—sundried tomatoes, spinach, mushrooms—baked to perfection in a creamy, dairy-free sauce. Minimal prep, minimal cleanup, maximum cozy vibes.

Why You’ll Love One‑Pan Tuscan Pasta

• All-in-one baking dish—easy clean-up
• Dairy-free yet indulgent, thanks to coconut milk and nutritional yeast
• Hidden veggies make it wholesome and family-friendly
• Preps in under an hour, perfect for hassle-free dinners and next-day lunches

Ingredients

Sauce:

• 2 Tbsp olive oil
• 6 garlic cloves, minced
• ¾ cup full‑fat coconut milk (canned)
• ¼ cup nutritional yeast
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt

Rest:

• 8 oz small short pasta (penne, cavatappi, fusilli)
• 1½ cups broccoli florets
• ½ cup sun‑dried tomatoes, chopped
• 1 cup mushrooms, sliced
• 2 cups spinach, chopped
• 4 cups water

Directions

1. Preheat & prep: Preheat oven to 400 °F. Chop broccoli, sun‑dried tomatoes, mushrooms, and spinach.
2. Mix sauce: In a 9×13″ oven-safe dish, whisk coconut milk, olive oil, garlic, nutritional yeast, basil, oregano, and salt until smooth.
3. Layer ingredients: Spread pasta evenly in the dish. Add broccoli, mushrooms, sun‑dried tomatoes, spinach, then pour in 4 cups water—just enough to cover pasta. Stir gently to combine all.
4. Bake covered: Cover dish tightly with foil. Bake for 20 minutes.
5. Bake uncovered: Remove foil and bake another 20 minutes, or until pasta is tender and sauce is slightly thickened.
6. Serve: Remove from oven, add protein of choice and optional vegan parmesan, then serve hot.

Pro Tips and Variations

• Veggie swaps: Substitute broccoli or mushrooms with zucchini, bell peppers, or peas—just watch the bake time.
• Gluten-free option: Use GF pasta of similar shape.
• Protein add‑in: Fold in pre-cooked tofu, beans, or plant-based sausage before serving.
• Sauce tuning: For richer flavor, add extra nutritional yeast or a sprinkle of vegan cheese.

Serving Suggestions

• Top with fresh basil or parsley and extra vegan parmesan
• Serve alongside a crisp green salad or garlic bread for a heartier meal

Storage/Reheating

• Fridge: Airtight container, up to 4 days
• Reheat: Microwave or stovetop. May need splash of water to rehydrate.

Notes

• Chop veggies uniformly so they cook evenly.
• Pasta absorbs sauce as it bakes—don’t overbake or it may dry out.

FAQs

Can I reduce cook time?
Yes—if veggies are pre-steamed or chopped small, check at 35 min.

Can I make it oil-free?
Use oil spray or omit oil—flavors will be lighter.

Store leftovers – freezer ok?
Best stored refrigerated; freezing may alter veggie texture.

Conclusion

This baked one-pan Tuscan pasta is the ultimate comfort weeknight meal: creamy, veggie-packed, and easy to personalize. You’ll love the ease, flavors, and the minimal cleanup!

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