Dairy-Free Classic Baked Pasta
Dive into comfort food bliss with our Dairy-Free Classic Baked Pasta, a hearty and satisfying dish that proves you don't need dairy for irresistible creaminess. This recipe combines tender penne or rigatoni with a robust tomato sauce infused with garlic, onion, oregano, and basil, all topped with a velvety vegan béchamel sauce made from almond milk, nutritional yeast, and a hint of nutmeg. Perfect for family dinners or meal prepping, it bakes to golden, bubbly perfection in under an hour. Whether you're embracing a dairy-free lifestyle or simply looking for a plant-based twist on a classic, this baked pasta is sure to become a go-to favorite. Garnish with fresh parsley for a pop of color and flavor—comfort food has never been so effortlessly stylish!
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Recipe Information
Ingredients
- 12 ounces dried penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup nutritional yeast
- 2.5 cups unsweetened almond milk
- 3 tablespoons cornstarch
- 3 tablespoons vegan butter
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Pour in the crushed tomatoes and stir in dried oregano, dried basil, salt, and black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.
In a medium saucepan, melt the vegan butter over medium heat. Whisk in the cornstarch until a thick paste forms.
Gradually whisk in the almond milk, ensuring no lumps remain. Continue whisking until the sauce thickens, about 5 minutes.
Stir in nutritional yeast, a pinch of salt, and ground nutmeg into the béchamel sauce.
In a large mixing bowl, combine cooked pasta, tomato sauce, and half of the béchamel sauce. Mix well to ensure the pasta is coated evenly.
Transfer the pasta mixture into a greased 9x13-inch baking dish.
Pour the remaining béchamel sauce over the top, spreading it with a spatula for even coverage.
Bake in the preheated oven for 25-30 minutes until golden and bubbly.
Let the baked pasta cool for a few minutes before serving.
Garnish with the freshly chopped parsley if using, and serve warm.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 49.1 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1404 mg | 108% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3753 mg | 80% | |
*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.
