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Baked Vegan Green Goddess Pasta with Vegetables
Sun dried tomato, zucchini, spinach, and Hellmann’s® Green Goddess Vegan Dressing take this pasta to new vegan levels.
NUTRITIONAL FACTS
Servings4
- Value
Amount per Serving | Value |
---|---|
Energy (kcal) | 350.0 |
Protein (g) | 7.0 g |
Carbohydrates (g) | 43.0 g |
Sugar (g) | 5.0 g |
Fat (g) | 18.0 g |
Fibre | 4.0 g |
Calcium | 75.0 mg |
Sodium(mg) | 480.0 mg |
Saturated Fat (g) | 4.5 g |
Trans Fat (g) | 0.1 g |
Cholesterol (mg) | 0.0 mg |
Iron | 2.5 mg |
Potassium | 350.0 mg |
Vitamin B12 |
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4 People
Servings
-
5 Mins
Prep Time
-
20 Mins
Cooking Time
-
25 Mins
Ready In
Ingredients
- 1 1/2 cups (375 ml) cooked penne pasta
- 1/2 cup (125 ml) Hellmann’s® Vegan Green Goddess Salad Dressing
- 1 1/2 cups (375 ml) baby spinach leaves
- 1 cup (250 ml) thinly sliced zucchini
- 1/3 cup (75 ml) sliced sun-dried tomatoes
- 1/2 cup (125 mL) plant based mozzarella-style shreds
- 2 Tbsp. (30 ml) panko breadcrumbs
MADE WITH
Directions
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Preheat oven to 400°F (200°C).
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Combine penne pasta, Hellmann’s® Vegan Green Goddess Dressing, spinach, zucchini and sun-dried tomatoes in a large bowl.
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Spoon into individual oven proof ramekins. Evenly sprinkle the tops with plant based cheese, then breadcrumbs.
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Bake 20 minutes or until tops are golden and bubbly. Serve and enjoy.
Chef's Tip
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This delicious recipe comes from Wallace Wong / @w2sixpackchef