Creamy Marinara Pasta Bake with Broccoli and Lentils

Creamy Marinara Pasta Bake with Broccoli and Lentils. 

Serves: 8

Estimated Cost: ~$13–15

Ingredients:

• 1 box whole wheat or regular pasta (16 oz) = ~$1.25
  
  
• ½ package of tofu = ~$2
  
  
• 1 jar or large can marinara sauce = ~$3
  
  
• 2 heads broccoli or 1 bag frozen = ~$2–3
  
  
• Italian dressing mix = $2
  
  
• 1 cup of lentils = ~$1
  
  
• Optional: sprinkle of nutritional yeast = ~$1
  

Ingredients
Main Ingredients:
1 16 oz box whole wheat or regular pasta
2 heads broccoli or 1 (12–16 oz) bag frozen broccoli
1 cup dried lentils
1 packet Italian dressing mix (optional)
Nutritional yeast, for sprinkling (optional)

Creamy Sauce:
½ block tofu 
1 32-oz jar marinara sauce (or 2 14-oz cans)
½ cup raw cashews
¼ cup nutritional yeast
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 tsp Better Than Bouillon or vegetable broth paste (or bullion)

Instructions
1.Cook the Pasta and broccoli Bring a large pot of water to a boil. Cook pasta according to package directions, except add the broccoli florets for the last 3 minutes of cooking time. Drain and set aside.

2.Cook the Lentils: In a separate pot, add 1 cup dried lentils and enough water to cover. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until tender. Drain, rinse, and stir in the Italian dressing mix if using. Set aside.

4.Make the Creamy Sauce: In a blender, combine the tofu, marinara sauce, cashews, nutritional yeast, rosemary, thyme, oregano, and Better Than Bouillon. Blend until smooth and creamy.

5.Combine: In a large mixing bowl or 9x13-inch baking dish, combine the cooked pasta, lentils, broccoli, and creamy sauce. Stir until everything is evenly coated.

6.Optional Bake: For a warm, baked finish, place the mixture in a casserole dish and bake at 375°F (190°C) for 15–20 minutes until heated through and slightly golden on top.

7.Serve: Sprinkle with nutritional yeast (or any kind of plant-based parmesan) if desired and serve warm.