Serves 6

Ingredients:

2 – 12 oz. packages Impossible Burger Crumbles

2 Tablespoons Olive Oil

1 large chopped onion

28 oz. can of whole peeled San Marzano tomatoes

12 oz, bag of Pappardelle (wide noodle) pasta

12 oz. vegan cream cheese

1 cup vegan sour cream

1 teaspoon dried basil

Salt and pepper

Preparation:

Saute onion in oil 5-7 minutes over medium heat until translucent and soft. Add Impossible Burger crumbles and brown.

Add tomato sauce, mashing the tomatoes a bit. Add basil, salt and pepper and cook a couple of minutes.

Cook noodles in salted water and drain.

In a bowl, combine cream cheese and sour cream. Pout half of the cooked noodles in an oiled, 3 quart casserole dish. Spread the cheese mixture over this layer.

Top with remaining noodles and cover the layer with Impossible Burger tomato sauce mixture.

Bake at 350 degrees for 30 – 45 minutes.

***Tip: You can make this casserole ahead and refrigerate it for a day before baking.