Pasta Veggie Casserole Can Be Vegan
Savor the comforting flavors of this Pasta Veggie Casserole, a versatile dish that can easily be made vegan to suit your dietary needs. Packed with vibrant vegetables like zucchini, bell peppers, and mushrooms, this casserole features a luscious tomato-based sauce infused with Italian seasoning and a creamy twist using plant-based milk and nutritional yeast (or their traditional counterparts). Topped with melty plant-based or mozzarella cheese and baked to golden perfection, this crowd-pleasing casserole is a wholesome, family-friendly dinner option. With just 20 minutes of prep time and customizable ingredients, it’s perfect for busy weeknights or meal preps. Garnish with fresh parsley for a burst of flavor and color, and serve warm for a cozy, satisfying meal! Keywords: Pasta Veggie Casserole, Vegan Casserole Recipe, Dairy-Free Dinner, One-Pan Meal, Comfort Food.
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Recipe Information
Ingredients
- 12 oz Pasta (any short type like penne or rotini)
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 1 medium Bell pepper, diced
- 1 medium Zucchini, diced
- 8 oz Mushrooms, sliced
- 3 cloves Garlic, minced
- 14.5 oz Diced tomatoes (canned, with juice)
- 8 oz Tomato sauce
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Plant-based milk (if vegan) or regular milk
- 0.25 cup Nutritional yeast (if vegan) or grated Parmesan cheese
- 1 cup Shredded plant-based cheese (if vegan) or shredded mozzarella cheese
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta according to package directions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for 3-4 minutes until softened.
Add the zucchini, mushrooms, and garlic to the skillet. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the diced tomatoes (with juice), tomato sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes.
In a separate bowl, mix the milk and nutritional yeast (or Parmesan cheese) until combined.
Combine the cooked pasta with the vegetable-tomato mixture in the skillet. Stir in the milk mixture to make everything creamy.
Transfer the pasta and veggie mixture into a 9x13-inch casserole dish. Smooth out the top with a spatula.
Sprinkle the shredded plant-based cheese (or mozzarella cheese) evenly over the top.
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4440 mg | 193% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 47.1 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1127 mg | 87% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3524 mg | 75% | |
*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.
