Marry Me White Bean Dump & Bake

This creamy, dreamy bake is inspired by “marry me chicken” recipes- but completely vegan and gluten-free. White beans are baked in a rich, garlicky, sun-dried tomato sauce with a touch of creaminess, then finished with fresh basil. Just dump, bake, and fall in love!

Ingredients-

For the Dump & Bake

• 2 tbsp olive oil

• 2 tbsp tomato paste

• 2 cloves minced garlic

• 2 tbsp Italian seasoning

• 1 tbsp oregano

• 1 tsp onion powder

• 1 tsp paprika

• ½ cup sun-dried tomatoes, chopped

• ½ cup zucchini, chopped

• 340g gluten-free pasta (penne, rigatoni, or macaroni)

• 2½ cups vegetable broth

• 1 tin coconut milk

• 2 handfuls baby spinach

• Salt & pepper, to taste

• 1 cup Vegan mozzarella (optional)

• 1 tsp chilli flakes (optional)

For the Tofu

• 1 block tofu, firm or extra firm

• 1 tbsp cornstarch

• ½ tsp onion powder

• ½ tsp paprika

• ½ tsp dried oregano

Directions-

1. Preheat oven to 400°F.

2. There are 2 options for the Tofu.  

   • Option 1 - bake separately for a crispier texture. If baking separately: toss tofu with cornstarch, onion powder, paprika, and oregano; bake 15 mins and set aside.

   • Option 2 - bake all together for ease. If baking together; add it straight into the dump & bake with the rest of the ingredients.

3. In a large baking dish, combine olive oil, tomato paste, garlic, Italian seasoning, oregano, onion powder, paprika, sun-dried tomatoes, zucchini, pasta, vegetable broth, coconut milk, salt, pepper, and chilli flakes if using. Stir to combine. Cover tightly with foil and bake 35–45 mins, until pasta is al dente.

4. Stir in spinach, add baked tofu now if using this method, and cover with vegan mozzarella.  Bake uncovered 5–10 mins until golden and bubbling.

5. Garnish with basil and red pepper flakes.  Serve and enjoy!