Vegan Classic Baked Pasta
Get ready to indulge in rich, comforting flavors with Vegan Classic Baked Pasta, a deliciously wholesome twist on a timeless favorite. This plant-based recipe is brimming with vibrant vegetables like red bell peppers, zucchini, mushrooms, and spinach, all simmered in a savory tomato sauce seasoned with basil and oregano. A creamy homemade cashew sauce adds a layer of decadence, perfectly coating each piece of pasta. Baked to perfection, the dish combines the warmth of oven-kissed flavors with a bubbly, golden top that's sure to impress. Ideal for weeknight dinners or meal prepping, this dairy-free, protein-packed recipe is hearty, nutritious, and utterly satisfying. Pair it with a fresh green salad or toasted garlic bread for a complete vegan feast!
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Recipe Information
Ingredients
- 12 oz Pasta (penne or rigatoni)
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 8 oz Mushrooms, sliced
- 14 oz Canned tomatoes (diced)
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Raw cashews
- 0.25 cup Nutritional yeast
- 2 tbsp Lemon juice
- 1 cup Water
- 2 cups Spinach, chopped
- 0.25 cup Fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the diced onion and minced garlic for 3-4 minutes until the onion becomes translucent.
Add the diced red bell pepper, zucchini, and sliced mushrooms to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
Stir in the canned tomatoes with their juices and tomato paste. Add the oregano, basil, salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally.
While the sauce is simmering, prepare the cashew cream. In a blender, combine the raw cashews, nutritional yeast, lemon juice, and water. Blend until smooth and creamy.
Add the chopped spinach to the tomato sauce and cook for another 2 minutes until wilted.
Combine the cooked pasta with the vegetable sauce in the skillet. Stir in the cashew cream until everything is well coated.
Transfer the pasta mixture to a large baking dish. Sprinkle the chopped fresh basil over the top.
Bake in the preheated oven for 20-25 minutes until the top is lightly browned and the sauce is bubbling.
Remove from the oven, let it cool for a few minutes, and serve warm. Enjoy your Vegan Classic Baked Pasta!
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3264 mg | 142% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 46.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 586 mg | 45% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4494 mg | 96% | |
*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.
