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Spinach Fennel Pasta Bake Recipe

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Spinach Fennel Pasta Bake
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Ingredients

  • Extra virgin olive oil
  • 4 cloves plus 2 cloves garlic, finely diced
  • 1 shallot, finely diced
  • 2 14 oz cans (or 1 28 oz) San Marzano diced tomatoes
  • 8-10 whole fresh basil leaves, finely julienned
  • Sea salt and fresh cracked pepper
  • 1 package firm tofu, drained and pressed of excess liquid
  • 1/2 cup raw pecan or walnut pieces
  • 2-3 Tablespoons apple cider vinegar
  • 2 Tablespoons oregano
  • 1 teaspoon salt, give or take
  • 1/2 teaspoon pepper
  • 1 large fennel bulb, cut into quarters and skewered
  • About 2-3 lightly packed cups fresh spinach leaves
  • 1 package bowtie pasta
  • 1 package Daiya 'mozzarella cheese' shreds

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 486g
Calories 365  
Calories from Fat 206 56%
Total Fat 24.44g 31%
Saturated Fat 2.39g 10%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2492mg 104%
Potassium 1601mg 46%
Total Carbs 29.76g 8%
Dietary Fiber 13.8g 46%
Sugars 5.19g 3%
Protein 13.78g 22%
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