Dairy-Free Baked Pasta with Cheese and Vegetables
Savor the comfort of a classic pasta bake with a modern twist in this Dairy-Free Baked Pasta with Cheese and Vegetables. Perfect for those seeking a hearty, plant-based dinner, this recipe combines tender dairy-free pasta with a medley of sautéed vegetables like bell peppers, zucchini, and spinach. Bursting with layers of flavor thanks to aromatic garlic, Italian herbs, and tangy tomato sauce, it’s topped with gooey, melty dairy-free mozzarella and Parmesan for all the cheesy satisfaction without the dairy. With its golden-baked finish and fresh basil garnish, this dish is an ideal crowd-pleaser, offering a wholesome, allergen-friendly meal in just 1 hour. Whether you’re vegan, lactose-intolerant, or simply craving a veggie-packed, creamy pasta bake, this recipe is a must-try!
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Recipe Information
Ingredients
- 12 ounces dairy-free pasta
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 large garlic cloves, minced
- 2 large bell peppers (red, yellow, or green), chopped
- 1 medium zucchini, chopped
- 1.5 cups cherry tomatoes, halved
- 3 cups spinach leaves
- 2 cups dairy-free mozzarella cheese, shredded
- 1 cup dairy-free Parmesan cheese, grated
- 2 cups tomato sauce
- 2 teaspoons dried Italian herbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped bell peppers and zucchini, sauté for 5-7 minutes until slightly softened.
Add the cherry tomatoes and spinach leaves to the skillet and cook for an additional 2-3 minutes until the spinach has wilted.
Mix the cooked pasta with the sautéed vegetables in a large mixing bowl, adding in the tomato sauce, dried Italian herbs, salt, and black pepper. Stir until everything is well combined.
Transfer half of the pasta mixture into a large baking dish. Sprinkle half of the dairy-free mozzarella and Parmesan cheese over the top.
Add the remaining pasta mixture evenly into the dish and top with the rest of the dairy-free mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and slightly golden.
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
Serve warm and enjoy your Dairy-Free Baked Pasta with Cheese and Vegetables!
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8842 mg | 384% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 42.5 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2104 mg | 162% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3349 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
