Vegan Pasta Casserole
Get ready to indulge in ultimate plant-based comfort food with this flavorful Vegan Pasta Casserole. This recipe combines tender pasta, a medley of sautéed vegetables like zucchini, bell pepper, and spinach, and a rich marinara sauce for a hearty base. The star of the show is a luscious homemade cashew cream sauce, infused with nutritional yeast and garlic for a cheesy, savory twist—all completely dairy-free! Topped with crispy panko breadcrumbs and baked to golden perfection, this casserole is as satisfying as it is nourishing. Perfect for weeknight dinners or meal prepping, it’s a crowd-pleaser that’s bursting with both flavor and wholesome ingredients. Garnish with fresh parsley for a bright finishing touch and watch it become a family favorite!
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Recipe Information
Ingredients
- 300 grams Dry pasta (penne or fusilli)
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 medium Onion, diced
- 1 medium Zucchini, diced
- 1 medium Bell pepper, diced
- 100 grams Baby spinach
- 500 milliliters Marinara sauce
- 1 cup Raw cashews (soaked for 2 hours)
- 1 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 190°C (375°F). Grease a medium-sized casserole dish with a little olive oil.
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced onion. Sauté for 2-3 minutes until softened and fragrant.
Add diced zucchini and bell pepper to the skillet. Cook for another 5 minutes until the vegetables are tender. Stir in the baby spinach and cook for 1-2 minutes until wilted.
Pour the marinara sauce into the skillet and mix well with the vegetables. Simmer for 3-4 minutes, then remove from heat.
Drain the soaked cashews and add them to a blender along with almond milk, nutritional yeast, lemon juice, garlic powder, salt, and black pepper. Blend until smooth to create the cashew cream sauce.
In a large mixing bowl, combine the cooked pasta, vegetable marinara mixture, and half of the cashew cream sauce. Mix until everything is well coated.
Transfer the mixture into the prepared casserole dish. Spread evenly, then pour the remaining cashew cream sauce on top.
Sprinkle the panko breadcrumbs over the top for a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3448 mg | 150% | |
| Total Carbohydrate | 345.4 g | 126% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 47.9 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 784 mg | 60% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2886 mg | 61% | |
*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.
