Vegetable Marinara Pasta Bake with Popped Amaranth Top Crust

The classic flavors of a pasta bake, but with a twist! The popped amaranth topping adds some quirk, a whole lot of nutrition, and makes it gluten free.

16 oz gluten free penne (or pasta of choice)
¼ cup amaranth
3 tblspns vegan Parmesan cheese
1 tblspn chopped fresh basil
1 ½ tblspn olive oil, divided
½ yellow onion, diced
2 large cloves of garlic, minced
1 bell pepper, chopped
1 ½ cup chopped cremini mushrooms
¼ tspn ground fennel
½ tspn crushed red pepper flakes
1 tblspn nutritional yeast
2 cups baby spinach leaves, chopped
25-26 oz jar of marinara sauce (or equivalent of homemade)
Salt and pepper

View the full recipe at Move Eat Create →