# @barilla on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/CwpjL79thYC
- **Gondola URL:** https://gondola.cc/posts/13243950-barilla-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/1881d2a0d1.jpg
- **Posted:** 2023-09-01T12:28:57.000+00:00
- **Account Owner:** Barilla (@barilla) — https://gondola.cc/barilla

## Caption

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 the cashew mozzarella and tofu. Mix well. 

5. Put the pasta into a greased baking tray, add the remaining 20 g grated Parmigiano cheese and garnish with basil leaves.

6. Cook pasta in a pre-heated oven at 200° C for 20 minutes. To get a crunchy surface, finish cooking with a few minutes in grill position.

You can discover more Open Recipes on our website, link in bio!

#OpenRecipes #ASignOfLove #Barilla

## Stats

- **Views:** 7,387
- **Likes:** 412
- **Shares:** 0
- **Comments:** 5

## Tags

openrecipes, barilla, asignoflove

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