Fancy taking this creamy vegetable filled baked pasta to your next picnic? Give one of our favourite vegan recipes a try! Ingredients: 320 g Barilla Fusilli 150 g baby onions 200 bell peppers 150 g zucchini 150 g cherry Tomato 200 g cashew mozzarella 200 g tofu extra firm 15g nutritional yeast 40 ml extra virgin olive oil fresh basil, to taste salt, to taste Method: 1. Cut the cherry tomatoes and baby onions into slices. cut in 4 slices cherry tomatoes. Clean up the belly peppers by removing the stalk, the inner seeds and the while membrane inside, then chop into thin slices or cubes. 2. Clip the zucchini and cut into cubes. Cook peppers and onions in pan with olive oil. 3. In another pan, pour the remaining olive oil and baby onions with salt. Cook at medium heat by adding some water whenever necessary. 4. Cook the pasta according to package directions. Drain 3 minutes before the recommended cooking time. Cook the zucchini and cherry tomatoes and toss with pasta. Add t...