Vegan Baked Pasta with Cheese and Vegetables
Indulge in the comforting flavors of this Vegan Baked Pasta with Cheese and Vegetables, a hearty and wholesome dish that’s perfect for family dinners or meal prep. Featuring tender penne pasta, a medley of vibrant vegetables like zucchini, bell pepper, and spinach, and a savory tomato-based sauce infused with classic Italian herbs, this recipe delivers bold flavor in every bite. It’s topped with a creamy, homemade vegan cheese sauce combining nutritional yeast and almond milk, and finished with melty vegan mozzarella for that irresistible baked pasta experience. Ready in just one hour, this dairy-free, plant-based recipe is a crowd-pleaser that’s as satisfying as it is nutritious. Perfect for anyone seeking a delicious vegan alternative to traditional baked pasta!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 large, diced onion
- 1 large, diced bell pepper
- 1 medium, sliced zucchini
- 3 cloves, minced garlic
- 4 cups spinach
- 1 14 ounces can of diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup nutritional yeast
- 2 cups unsweetened almond milk
- 2 tablespoons cornstarch
- 1.5 cups, shredded vegan mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the penne 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 diced onion and bell pepper, and sauté until the onion becomes translucent, about 5 minutes.
Add the sliced zucchini and minced garlic to the skillet, and continue to sauté for another 3-4 minutes until the vegetables are tender.
Stir in the spinach, diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Cook for another 2-3 minutes until the spinach wilts. Remove from heat.
In a small pot over medium heat, whisk together the almond milk, nutritional yeast, and cornstarch. Cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes.
Combine the cooked pasta, vegetable mixture, and cheese sauce in a large mixing bowl. Stir until the pasta is well coated with sauce.
In a lightly greased baking dish, spread half of the pasta mixture.
Sprinkle half of the shredded vegan mozzarella cheese over the pasta layer.
Add the remaining pasta mixture on top and finish with the remaining cheese.
Bake the assembled dish in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool slightly before serving. Enjoy your vegan baked pasta!
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 359 mg | 28% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 820 mg | 17% | |
*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.
