Vegan Classic Cheesy Pasta Bake
Indulge in the comforting, dairy-free deliciousness of this Vegan Classic Cheesy Pasta Bake, a plant-based twist on a homestyle favorite. Perfectly al dente pasta blends seamlessly with sautéed vegetables like zucchini, red bell pepper, and spinach, all coated in a rich, velvety cheesy sauce made from nutritional yeast, unsweetened almond milk, and vegetable broth. Topped with golden breadcrumbs and optional vegan cheese shreds, this baked pasta dish is equal parts hearty and healthy, with bold Italian-inspired flavors from oregano, basil, and garlic. Ideal for weeknight dinners or meal prep, this bake is ready in just over an hour and can easily be made gluten-free to accommodate dietary needs. Garnished with fresh parsley for a vibrant finish, it’s a crowd-pleasing vegan comfort food that’s as satisfying as it is easy to make.
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Recipe Information
Ingredients
- 400 grams Pasta (penne or fusilli, gluten-free if desired)
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 400 grams Canned diced tomatoes
- 60 grams Nutritional yeast
- 250 milliliters Unsweetened almond milk
- 2 tablespoons Cornstarch
- 250 milliliters Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 100 grams Spinach leaves
- 100 grams Vegan cheese shreds (optional)
- 50 grams Breadcrumbs
- 2 tablespoons Chopped parsley, for garnish
Instructions
Preheat your oven to 180°C (350°F).
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil and sauté the onion for about 3 minutes until translucent.
Add the minced garlic, red bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally.
Stir in the canned diced tomatoes, salt, black pepper, oregano, and basil. Simmer for 10 minutes to let the flavors meld.
While the sauce is simmering, prepare the cheesy sauce by whisking together nutritional yeast, almond milk, cornstarch, and vegetable broth in a separate pot over medium heat. Stir constantly until thickened, about 5-7 minutes.
Mix the cooked pasta and spinach into the vegetable and tomato sauce. If using vegan cheese shreds, stir in half into the pasta mix.
Transfer the pasta mixture into a baking dish and pour the cheesy sauce evenly over the top. Sprinkle with the remaining vegan cheese shreds (if using) and breadcrumbs.
Bake in the preheated oven for 25 minutes until the top is golden and crispy.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 36.7 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1396 mg | 107% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4254 mg | 91% | |
*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.
