Vegan | Vegetarian

300 g penne

250 g frozen spinach

200 g tomatoes, in pieces

2 tbsp dried tomatoes

1 onion

2 cloves of garlic

1 tsp salt

2 tsp paprika powder, sweet

1 tsp black pepper

2 tsp oregano, dry

4 tbsp olive oil

1 tbsp balsamic vinegar

250 ml oat cream (or soy cream)

700 ml vegetable broth

100 g vegan sprinkle cheese

1. Slice onion into cubes, chop garlic thinly, chop dried tomatoes and put them in a large baking dish with penne, spinach, tomato pieces, salt, paprika, bell pepper, oregano, olive oil, balsamic vinegar, oat cream and vegetable broth.

2. Preheat the oven to 200 degrees, upper-lower heat.

3. Place the casserole dish in the preheated oven for 25 minute.

4. Sprinkle with vegan sprinkle cheese until everything is covered and bake for another 15 minutes.

Energy 477 kcal | Protein 16.2 g | Carbohydrates 62.3 g | Fibre 0 g | Fat 17.7 g