Easy Vegan Pasta Bake Recipe

I absolutely adore this recipe because it blends comforting flavors with a healthy twist, making it the perfect guilt-free indulgence. The combination of fresh veggies and creamy vegan cheese creates a dish that not only satisfies my nostalgic cravings for a classic pasta bake but also aligns with my desire to eat more plant-based meals.

I enjoy making uncomplicated but tasty vegan dishes like this vegan Easy Pasta Bake. Baked with penne, fresh zucchini, and spinach, it’s a nutritious meal that complements the abundant flavors of summer.

The creamy mixture of marinara sauce, almond milk, and nutritional yeast is practically the best part—as is the melty vegan mozzarella topping.

Ingredients

• Penne Pasta: A staple carbohydrate source, providing energy and a satisfying texture.
• Olive Oil: Heart-healthy fats that aid in absorbing nutrients and enhancing flavor.
• Yellow Onion: Adds depth and sweetness, rich in antioxidants.
• Garlic: Aids in immune support, offers a pungent, savory kick.
• Bell Pepper: High in vitamin C, contributes vibrant color and slight sweetness.
• Zucchini: Low in calories, provides moisture and subtle flavor.
• Marinara Sauce: Tomato-based, adds a rich, savory base, full of antioxidants.
• Nutritional Yeast: Rich in B vitamins, offers a cheesy flavor to plant-based dishes.
• Vegan Mozzarella Shreds: Dairy-free alternative, adds creamy texture and melty goodness.

Ingredient Quantities

• 12 ounces (340g) penne pasta
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup (150g) cherry tomatoes, halved
• 1 (24-ounce) jar marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 cup (60g) nutritional yeast
• 1 cup (240ml) unsweetened almond milk
• 1/4 cup (30g) all-purpose flour
• 2 cups (200g) fresh spinach
• 1 cup (112g) vegan mozzarella shreds
• Fresh basil leaves, for garnish

Instructions

1. Set your oven to 375°F (190°C) to begin the heating process.

2. Prepare the penne pasta according to the directions on the package, cooking it until it is just firm to the bite. Drain the pasta and keep it in a separate bowl.

3. In a big frying pan, heat the olive oil until it is medium hot. Put in the chopped onion and cook it until it is clear and not cloudy, which takes around 5 minutes.

4. Add the garlic, minced; the red bell pepper, chopped; and the zucchini to the skillet. Sauté for an additional 5–7 minutes until the veggies are tender.

5. Mix the cherry tomatoes, marinara sauce, oregano, basil, salt, and black pepper. Allow to simmer for about 5 minutes until well blended.

6. In a medium saucepan set over medium heat, combine almond milk and flour, and whisk them together until smooth. Cook the mixture, stirring almost constantly, until it thickens just a bit and is more like a sauce than a beverage, about 3–4 minutes. Now, pour in the nutritional yeast and whisk it into the almond milk and flour mixture.

7. Stir together in a very large mixing bowl the almond milk mixture, sauce with vegetables, spinach, and cooked pasta. Serve the pasta in bowls with a ladle of sauce on top.

8. Move the pasta mixture into a 9×13 inch (23×33 cm) baking dish and lightly grease it. Evenly sprinkle some shreds of vegan mozzarella over the top.

9. Cover the dish with aluminum foil and place it in the oven at 350 degrees Fahrenheit for 20 minutes. Take off the foil and bake it for another 10 to 15 minutes, or until the cheese is gooey and bubbly.

10. Before serving hot, garnish with basil leaves that are fresh. Enjoy the vegan pasta bake that is so tasty you will think it is not vegan!

Equipment Needed

1. Oven
2. Large pot
3. Colander
4. Large frying pan
5. Medium saucepan
6. Whisk
7. Very large mixing bowl
8. 9×13 inch (23×33 cm) baking dish
9. Aluminum foil
10. Cutting board
11. Knife
12. Ladle

FAQ

• Can I use gluten-free pasta for this recipe?Absolutely, you can use your go-to gluten-free pasta instead of standard penne. Just be aware that cooking times may differ. Always check your package instructions.
• What can I use instead of almond milk?Any plant-based milk can be substituted, such as soy or oat milk. Just make sure it’s unsweetened for the best flavor.
• Is it possible to add other vegetables?Definitely! You can add in vegetables such as mushrooms, broccoli, or eggplant. Adjust the cooking times if necessary.
• How do I make this recipe nut-free?Select a milk substitute that is free of nuts, such as oat milk, and make certain that your marinara sauce and vegan cheese are likewise free of nuts.
• Can I prepare this dish ahead of time?Indeed, it is possible to put together the pasta bake a day in advance and cool it in the refrigerator. When you are set to serve, just heat it using the same instructions but calculate for a few extra minutes of oven time.
• How do I store leftovers?Keep uneaten portions tightly sealed in their original containers or in new airtight containers to maintain moisture and flavor. They will be fine in the refrigerator for up to three days. After that, the state of the leftovers and/or the container is anyone’s guess.
• Can I freeze this vegan pasta bake?Yes, it is possible to freeze after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freezer storage is good for up to three months. Thawing should be done in the fridge overnight. Reheat to desired temperature.

Substitutions and Variations

12 ounces (340g) penne pasta: Use any pasta of your choice, such as rotini or fusilli.
1 small yellow onion, diced: If yellow onion is unavailable, use white onion or shallots as a substitute.
1 red bell pepper, chopped: You can replace it with a green or yellow bell pepper.
1 cup (150g) cherry tomatoes, halved: Substitute with canned diced tomatoes (drained) or grape tomatoes.
1 cup (240ml) of unsweetened almond milk: This can be substituted with any other unsweetened plant-based milk. Options include soy milk and oat milk.

Pro Tips

1. Enhance the Flavor Before adding the marinara sauce, deglaze the pan with a splash of white wine or vegetable broth. This will help lift any flavorful bits from the pan and add depth to the sauce.

2. Boost the Creaminess For a richer sauce, add a tablespoon of vegan butter to the almond milk and flour mixture. This will make the sauce silkier and enhance the overall creaminess of the dish.

3. Pre-Roast the Bell Pepper Consider roasting the bell pepper before chopping it to bring out its natural sweetness and add a slightly smoky flavor to the dish.

4. Layer the Ingredients When assembling the dish, layer half of the pasta, then half of the cheese, followed by the remaining pasta and cheese. This ensures that the melted cheese is distributed throughout the dish, enhancing each bite.

5. Add a Crunchy Topping For extra texture, sprinkle a mixture of breadcrumbs and nutritional yeast over the vegan mozzarella before baking. This will create a crispy, golden crust that contrasts nicely with the creamy interior.