I know I know...another pasta recipe (cue the world's tiniest violin solo). I simply cannot resist carbohydrates and my hips are just going to have to be okay with that. Name a better duo than pasta and cheese; I'll wait!
Actually, I won't wait because I have things to do and so do you! Those things include getting in the car and heading to the grocery to get everything you need to make this zesty pasta bake because it's AAH-MA-ZING! It's cheesy, slightly spicy, and completely delish.
What you need:
1 lb & 1/2 Penne Pasta
2 cans full fat unsweetened coconut milk
3 cans Rotel - 2 hot 1 mild
2 bags Daiya Cheddar Shreds
2 bags Gardein Crumbles
Seasonings to taste - salt, pepper, onion powder
(Makes 8-10 Servings)
Let's Do This:
Preheat your oven to 350 degrees F.
Heat a large skillet over medium heat and add in a bit of oil. I prefer avocado oil. Cook your meatless crumbles 5-10 minutes until fully heated through. Season to taste and set aside.
Put your pasta on and cook according to package instructions. Drain and pour into a casserole dish once finished.
While your pasta is boiling heat a large pot over medium-high heat and add in your Rotel. Bring to a light simmer and pour in your coconut milk. Once steam is visibly coming up off of the milk it is time to start adding in your cheese. Add in your cheese one bag at a time and stir constantly until all of the shreds melt down completely.
Add in your meatless crumbles to your cheese sauce and stir until well combined.
Pour cheeseburger mixture over cooked pasta. Cover loosely with foil and bake 15-20 minutes. Allow to cool and set before digging in!