Vegan Baked Penne Pasta
Indulge in the comforting flavors of **Vegan Baked Penne Pasta**, a hearty and wholesome twist on the classic baked pasta dish. This recipe features tender whole grain penne coated in a rich tomato-based sauce, infused with sautéed zucchini, red bell pepper, garlic, and aromatic herbs like oregano and basil. It's generously topped with a velvety vegan cashew cream, made with nutritional yeast and lemon juice for a cheesy, tangy finish. Perfect for family dinners or meal prep, this baked pasta is not only dairy-free and plant-based but also packed with nutrients and vibrant flavors. With a golden bubbly topping and fresh basil garnish, this dish is as satisfying as it is healthy. Quick to prepare and utterly irresistible, it’s a must-try for vegan comfort food enthusiasts!
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Recipe Information
Ingredients
- 12 oz Whole grain penne pasta
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 1 medium, diced Zucchini
- 1 medium, diced Red bell pepper
- 28 oz Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup, pre-soaked for 2-4 hours Cashews
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 0.5 cup Water
- 0.25 cup, chopped Fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole grain penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large frying pan over medium heat. Add the diced onion and cook until soft, about 5 minutes.
Add minced garlic, diced zucchini, and diced red bell pepper to the pan. Cook for another 3-4 minutes until the vegetables are tender.
Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Allow the sauce to simmer for about 10 minutes, adjusting the seasoning as needed.
In a blender or food processor, combine the pre-soaked cashews, lemon juice, nutritional yeast, and water. Blend until smooth and creamy. This will be your vegan 'cheese' topping.
In a large mixing bowl, combine the cooked pasta and the vegetable tomato sauce. Stir to coat the pasta completely.
Transfer the pasta mixture to a 9x13 inch baking dish. Pour the cashew cream over the pasta, spreading it evenly.
Bake in the preheated oven for 15-20 minutes, or until the top begins to turn golden and bubbly.
Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh basil before serving.
Serve warm and enjoy your delicious Vegan Baked Penne Pasta!
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5284 mg | 230% | |
| Total Carbohydrate | 385.4 g | 140% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 69.9 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5490 mg | 117% | |
*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.
