easy creamy pasta bake

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Can’t. Stop. Eating. This.

This is SO good, and SO easy. The perfect post-work comfort meal.


1-454g package of whole-grain penne (gluten-free is an option)

1-733ml jar natural vegetarian pasta sauce or 2.5 c. of homemade pasta sauce

1 c. plain, nonfat greek yoghurt

1/2 c. nutritional yeast

2 tbsp natural peanut butter

2 cloves of garlic, crushed

1/2 tsp smoked paprika

1/4 tsp cinnamon

1 can white beans, rinsed (or 1.5 c. fresh) OR 1.5 c. precooked, diced chicken

2 c. packed spinach or baby kale, finely chopped

1/3 c. grated asiago or parmesan (optional)


To make:

Preheat oven to 350F.

Cook pasta according to package directions and drain.

Meanwhile, in a large bowl, combine pasta sauce, greek yoghurt, nutritional yeast, peanut butter, garlic, smoked paprika and cinnamon and whisk until smooth.  Add beans or chicken and spinach and combine well.

Pour cooked penne into a 9×11 baking dish, then top with sauce and stir to combine evenly,  top with grated cheese, if using, and bake, uncovered, 25 minutes.








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