Healthy Taco Pasta Bake (Vegetarian)

• porsjoner: 4 servings
• aktiv tid: 15 minutes
• total tid: 45 minutes

Ingredienser

3 cups small pasta shape, dry (I used bowtie!)

1 package tofu, firm or extra firm (drained)

1/4 cup olive oil

1 large bell pepper, cored + chopped

1 large zucchini, chopped (about 3 cups)

1 can corn, drained

2 cups baby spinach

1 Tbsp taco seasoning

1 cup taco sauce

1/2 cup salsa (mild or medium)

1 cup cheddar cheese, freshly grated or shredded

Salt + pepper, to taste

Optional: chopped parsley or cilantro, to garnish

Fremgangsmåte

Preheat oven to 400F.

Bring a pot of water to a boil and cook pasta to al dente, according to package instructions.

While waiting for water to boil, crumble tofu: remove from packaging and drain liquid. Wrap in paper towel, then gently press out excess water. Over a large bowl, use your hands to tear block of tofu into smaller chunks. Then, squeeze those chunks into even smaller pieces, until the entire block is "crumbled."

Heat olive oil in large pan over medium heat. Add chopped zucchini and bell peppers, and cook for 5 minutes (stirring frequently).

Then, add crumbled tofu, canned corn, baby spinach, taco seasoning, salt, and pepper. Continue to cook for another 5 minutes.

Transfer cooked vegetables to a large baking dish. Add pasta and taco sauce. Stir everything together until well-combined.

Then, spread salsa in an even layer overtop of pasta mix. Sprinkle cheddar cheese overtop of everything, again in an even layer.

Transfer baking dish to the oven. Bake for 15 minutes, until cheese is melted and slightly browned.

Remove from oven, add garnish (if desired), and serve hot!