Chick’n Pot Pie Dump & Bake Pasta

Creamy, cozy, veggie-packed pasta that tastes like a comforting pot pie… but the oven does all the work.😌

Ingredients

• 1–2 tbsp oil

• 1/2 medium onion, diced

• 3–4 garlic cloves, minced

• 2 medium carrots, diced

• 1 celery stalk, diced

• 1 cup corn

• 3 ½ cups pasta (uncooked)

• 1 block firm tofu, torn into small chunks

• 1 can coconut milk

• 2 1/2 cups vegetable stock

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp thyme

• Pinch of salt & pepper

• 1 cup frozen peas (added near the end)

• 1/2 cup vegan mozzarella (added near the end)

• 1/2 cup vegan cream cheese (added near the end)

Directions

1. Preheat oven to 375°F (190°C).

2. Add the oil, onion, garlic, carrots, celery, corn, pasta, tofu, coconut milk, vegetable stock, garlic powder, onion powder, thyme, salt, and pepper to a large baking dish. Stir well to combine.

3. Cover tightly with foil or a lid and bake for 25–30 minutes, until the pasta is tender and most of the liquid is absorbed.

4. Remove from the oven, add the frozen peas, vegan mozzarella, and vegan cream cheese, and stir until everything begins to melt together.

5. Return the dish to the oven uncovered and bake for another 5–7 minutes until creamy and heated through.

6. Garnish with fresh parsley or red pepper flakes if desired and serve warm.