A delicious casserole dish including seven different types of vegetables, farfalle, and cashew cream. This vibrant vegan dish is baked until the vegetables are soft and flavorful, mixed with pasta and topped with vegan parmesan.
1: Preheat the oven to 400F.
2: In a casserole dish, add the bell pepper, cherry tomatoes, sun dried tomatoes, onion, garlic, spinach, zucchini, artichoke, tomato paste, fresh thyme, salt, and pepper.
3: Drizzle with olive oil, and add a liberal amount of salt and pepper.
4: Cover the tray with foil, and bake for around 1 hour, until the onions are caramelized and the remaining vegetables are completely soft.
5: While the tray bakes, cook the pasta according to package directions, reserving a cup of pasta water.
6: After baking, remove the garlic and when safe to handle, squeeze in the cloves, and add pasta water as needed to form a creamy sauce.
7: Pour in the pasta and stir to combine.
8: Serve with vegan parmesan and more salt and pepper, as desired.
