Dairy-Free Classic Baked Pasta

Indulge in the ultimate comfort food with this Dairy-Free Classic Baked Pasta, a creamy, indulgent dish that’s entirely free of dairy yet packed with rich, satisfying flavor. Perfect for family dinners or meal prep, this recipe combines al dente pasta with a robust tomato sauce infused with garlic, oregano, and basil. The star of the show is the luscious dairy-free béchamel, made with almond milk, nutritional yeast, and a hint of nutmeg, creating a velvety layer that crisps beautifully in the oven. Ready in just an hour and serving up to six generous portions, this vegan baked pasta is the perfect choice for anyone craving a plant-based twist on a classic comfort dish. Garnish with fresh parsley for a pop of color, and get ready for a dish that’s hearty and crowd-pleasing yet entirely dairy-free!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces dried penne or rigatoni pasta
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup nutritional yeast
• 2.5 cups unsweetened almond milk
• 3 tablespoons cornstarch
• 3 tablespoons vegan butter
• 0.25 teaspoon ground nutmeg
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Step 4

Add minced garlic and cook for another 1 minute, stirring frequently to prevent burning.

Step 5

Pour in the crushed tomatoes and stir in dried oregano, dried basil, salt, and black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.

Step 6

In a medium saucepan, melt the vegan butter over medium heat. Whisk in the cornstarch until a thick paste forms.

Step 7

Gradually whisk in the almond milk, ensuring no lumps remain. Continue whisking until the sauce thickens, about 5 minutes.

Step 8

Stir in nutritional yeast, a pinch of salt, and ground nutmeg into the béchamel sauce.

Step 9

In a large mixing bowl, combine cooked pasta, tomato sauce, and half of the béchamel sauce. Mix well to ensure the pasta is coated evenly.

Step 10

Transfer the pasta mixture into a greased 9x13-inch baking dish.

Step 11

Pour the remaining béchamel sauce over the top, spreading it with a spatula for even coverage.

Step 12

Bake in the preheated oven for 25-30 minutes until golden and bubbly.

Step 13

Let the baked pasta cool for a few minutes before serving.

Step 14

Garnish with the freshly chopped parsley if using, and serve warm.

Nutrition Facts

Serving size	(2016.9g)

Amount per serving	% Daily Value*
Calories	2276.1

Total Fat 76.1g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 4025.2mg	0%
Total Carbohydrate 347.5g	0%
Dietary Fiber 30.4g	0%
Total Sugars 49.1g
Protein 63.7g	0%

Vitamin D 219.6IU	0%
Calcium 1404.0mg	0%
Iron 15.3mg	0%
Potassium 3752.7mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 10.9%

Carbs: 59.7%