Ingredients

• 300g penne pasta 

• 100g fresh spinach leaves 

• 2 garlic cloves 

• ½ cup pine nuts 

• ⅓ cup Angel Food Dairy-Free Parmesan 

• ⅛ cup water 

• ¼ cup olive oil 

• 100g halved cherry tomatoes 

• 125g Angel Food Dairy-Free Mozzarella

  A pinch Angel Food Dairy-Free Parmesan to top

• Salt & pepper to taste

Prep time: 15 min / Cook time: 45 min

Instructions

1. Bring a large pot of water to a boil with a pinch of salt and olive oil. Add the penne and cook according to package instructions. About 10-15 minutes. Drain the pasta when ready and put the pasta back into the pot (use gluten free pasta to make it GF).

2. Preheat oven to 180°C and oil a round baking dish.

3. In a food processor, combine the fresh spinach leaves, garlic cloves, pine nuts, Angel Food Parmesan, and cold water. Mix until all the ingredients are blended. Add the olive oil and blend until you reach a creamy consistency, season with salt and pepper.

4. Add the spinach pesto and halved cherry tomatoes to the pasta and mix to coat each penne.

5. Put all the pasta into the baking dish. Top the pasta with Angel Food Mozzarella and a sprinkle of Angel Food Parmesan.

6. Bake for 20 minutes until the mozzarella is fully melted and slightly golden. Serve warm.