Vegan Cheesy Chicken Pasta Bake
Indulge in comfort food the plant-based way with this Vegan Cheesy Chicken Pasta Bake, a hearty and satisfying dish that's perfect for family dinners or meal prepping. Made with tender penne pasta, savory plant-based chicken, and a creamy, dairy-free cheese sauce crafted from cashews and nutritional yeast, this recipe delivers rich flavor without compromising your dietary preferences. Packed with vibrant veggies like spinach and red bell pepper, and topped with golden, herby breadcrumbs, every bite offers a delightful blend of textures. Ready in just an hour, this vegan pasta bake is both nourishing and indulgent—ideal for anyone craving a wholesome twist on a classic favorite. Perfect for those seeking vegan comfort food or dairy-free dinner ideas!
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Recipe Information
Ingredients
- 250 grams penne pasta
- 200 grams plant-based chicken pieces
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 chopped red bell pepper
- 100 grams baby spinach
- 150 grams, soaked in water for at least 2 hours cashews
- 4 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1.5 cups unsweetened almond milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 180°C (350°F).
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and red bell pepper, and cook for another 3-4 minutes until the pepper softens.
Add the plant-based chicken pieces and cook for another 5 minutes until they are heated through and slightly golden.
Toss in the baby spinach and stir until wilted. Remove the skillet from heat and set aside.
In a high-speed blender, combine the soaked cashews, nutritional yeast, lemon juice, almond milk, salt, black pepper, paprika, and dried oregano. Blend until smooth and creamy.
Combine the cooked pasta with the vegetable and plant-based chicken mixture in the skillet. Pour the cheesy sauce over the top and stir until everything is well combined.
Transfer the mixture to a lightly greased baking dish.
In a small bowl, mix the breadcrumbs with the remaining 1 tablespoon of olive oil and chopped parsley. Sprinkle the breadcrumb mixture evenly over the pasta.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let it cool slightly before serving.
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4369 mg | 190% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 21.5 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1033 mg | 79% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 3004 mg | 64% | |
*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.
