Vegan Cheesy Baked Pasta
Indulge in the ultimate comfort food with this **Vegan Cheesy Baked Pasta**, a plant-based twist on a classic favorite! Featuring tender pasta coated in a luxuriously creamy, dairy-free "cheese" sauce made with nutritional yeast, almond milk, and a hint of garlic, this dish is rich, savory, and irresistibly satisfying. With a golden, bubbly layer of vegan mozzarella and a sprinkle of fresh parsley, it’s as stunning as it is delicious. Perfect for weeknight dinners or cozy gatherings, this easy-to-make recipe takes just 15 minutes of prep time and bakes to perfection in under 40 minutes. Whether you're vegan, dairy-free, or simply looking for a healthier take on cheesy baked pasta, this dish will not only satisfy your craving but also impress your taste buds!
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Recipe Information
Ingredients
- 400 grams Pasta (penne or fusilli, gluten-free if desired)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Unsweetened almond milk
- 1 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegan mozzarella cheese, shredded
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Stir in the flour and cook for another minute, stirring constantly.
Gradually whisk in the almond milk, making sure there are no lumps, until the mixture starts to thicken.
Add the nutritional yeast, lemon juice, dijon mustard, paprika, salt, and black pepper. Stir continuously until the sauce is smooth and creamy.
Remove the saucepan from heat and stir in half of the vegan mozzarella cheese until melted and fully incorporated.
Combine the cooked pasta with the cheese sauce, ensuring the pasta is thoroughly coated.
Transfer the mixture to a greased baking dish. Sprinkle the remaining vegan mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let cool for a few minutes.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 5.7 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1159 mg | 89% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2080 mg | 44% | |
*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.
