Cheesy Zucchini Penne
This Cheesy Zucchini Penne is a one-pot, dairy-free dinner! Packed with summer squash, marinara and a cheesy topping!
Equipment
Ingredients
- 8 ounces penne dry
- 2 tablespoons oil I used avocado oil
- 1 small yellow onion diced
- 3-4 cloves garlic minced
- 1 medium zucchini quartered and cubed
- 1 medium yellow squash quartered and cubed
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon pepper
- salt to taste
- 2 handfuls spinach
- 1 24-ounce jar marinara
- 6 ounces dairy-free Boursin see notes
- 4 ounces shredded vegan mozzarella I used Daiya
- fresh oregano optional
Instructions
- Bring a (oven-safe) stock pot of water to a boil. Add the pasta and cook until al dente. Drain and place the empty stock pot back on the stove.
- Add the oil to the pot over medium heat. Add the onion, garlic, zucchini, squash and dry seasonings. Cook for 5 minutes, stirring frequently. Add the spinach and toss until wilted. Pour in the marinara and simmer for 10 minutes, stirring frequently. Taste and adjust the seasonings as needed.
- Pour in the pasta and toss to combine. Remove from the heat. Add dollops of the Boursin to the top of the pasta. Sprinkle on the vegan mozzarella. Place in the oven under the broiler until the cheese is melted.
- Remove from the oven, top with fresh oregano and spoon onto plates.
Video
Notes
- If you can't find, or don't want to use vegan cheese you could also use my Tofu Ricotta!
- If you don't have an oven-safe stock pot, you can transfer the pasta & sauce to a baking dish, top with the vegan cheese and then bake.
- To up the protein you could add some pre-cooked lentils to the sauce!
Nutrition
Calories: 429kcal | Carbohydrates: 56g | Protein: 10g | Fat: 20g