Pumpkin Seed Pasta Bake

This assembles a bit like lasagna.  It makes the house smell so good and tastes even better.  When you add the pumpkin seeds and almond cheese you get a lot of great Vegan Protein and by limiting the amount of pasta it becomes a very diabetic friendly meal.  It is easy to overeat “casserole” type dishes that contain pasta so by making the individual servings you can mindfully eat less and enjoy more!  Serve with a beautiful leafy green salad and you will be very satisfied.

Makes 2 individual servings


  • 1 ½ cups cooked brown rice pasta – break the pasta in half before cooking so it is easier to eat
  • ½ cup sprouted pumpkin seeds – or at least soaked for 6 hours, then drained
  • 2-3 tsp. olive oil
  • 1 clove garlic –minced
  • Handful of fresh basil- chopped
  • 2 cups fresh spinach – chopped
  • 1 cup almond or rice cheese – shredded
  • Marinara sauce – I use Organicville

Directions:  Heat oven to350 degrees.  Once you cook the pasta, drizzle olive oil on top and mix in with garlic, then leave in pan.  Mix spinach and basil together.  Place 1-2 tablespoons of marinara sauce on bottom of two small corning ware baking bowls (or any other bowls you can bake in).  Add 3/4 cup pasta to each bowl.  Layer in the following order:  ¼ cup pumpkin seeds, some of the spinach, half of the cheese, then the rest of the spinach and layer on the sauce after that.  Top with the rest of the cheese.  Place in the oven until cheese is well melted and beginning to brown.  You can make a few extra individual servings and freeze and then just take out as needed.

By:  Katy Joy Freeman

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