- A version of this post was originally published on Whole New World
Here’s a delicious make-ahead vegan recipe. I love the rich “alfredo” sauce as well as the convenience of having a frozen meal on hand for those nights when I’m too busy to cook. The recipe will make enough for two casseroles, each big enough to feed two adults. That’s four meals in one! I use cake pans with clear covers for freezer storage so I can see what’s inside. The clear covers also allow for easy labeling of re-heating instructions. Just be sure to remove the clear cover before putting the casserole in the oven!
Penne & Peas “Alfredo” Casserole
1 Box 100% whole wheat penne pasta
1 Bag frozen peas (unsalted)
1 Large onion, chopped
8 Cloves garlic (4 whole, 4 diced small)
1 (12oz) package of silken tofu
1/4 Cup nutritional yeast
1/4 Cup tahini
1 Cup fresh basil, chopped
1 Tablespoon fresh cracked black pepper
Cook the pasta according to package directions and rinse until cool. Add the tofu, nutritional yeast, tahini, basil, and 4 whole cloves of garlic to the bowl of a food processor. Process on high until the alfredo sauce is smooth and creamy (add a little water if necessary). In a large bowl combine the pasta, frozen peas, and alfredo sauce. Saute the onion and diced garlic in a non-stick pan using a little water as needed, until onion is translucent. Add the cooked onion and garlic to the pasta along with the black pepper and mix well. Transfer the pasta mixture to 2 oven- and freezer-safe dishes. Store in the freezer.
When ready to eat, add 1/2-1 cup of water to the thawed casserole, cover with tinfoil, and bake at 420F for 1 hour.
Photo: Chelsea Ihnacik/Whole Food Vegan