Vegan Baked Pasta with Cheese and Vegetables

Indulge in the ultimate comfort food with this Vegan Baked Pasta with Cheese and Vegetables, a hearty, plant-based twist on a classic casserole. This recipe combines tender penne pasta with a medley of vibrant vegetables like zucchini, bell pepper, and spinach, all tossed in a rich, creamy cheese sauce made from nutritional yeast and almond milk. Topped with melty vegan mozzarella and baked to golden perfection, this dish is layered with bold flavors and a satisfying texture. Perfect for weeknight dinners or meal prep, this vegan baked pasta is not only delicious but also packed with wholesome ingredients, making it a nourishing, crowd-pleasing favorite. From its gooey cheese topping to the savory herb-spiced tomato base, every bite is a celebration of plant-based comfort food that’s sure to impress vegans and non-vegans alike!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 large, diced onion
• 1 large, diced bell pepper
• 1 medium, sliced zucchini
• 3 cloves, minced garlic
• 4 cups spinach
• 1 14 ounces can of diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup nutritional yeast
• 2 cups unsweetened almond milk
• 2 tablespoons cornstarch
• 1.5 cups, shredded vegan mozzarella cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until the onion becomes translucent, about 5 minutes.

Step 4

Add the sliced zucchini and minced garlic to the skillet, and continue to sauté for another 3-4 minutes until the vegetables are tender.

Step 5

Stir in the spinach, diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Cook for another 2-3 minutes until the spinach wilts. Remove from heat.

Step 6

In a small pot over medium heat, whisk together the almond milk, nutritional yeast, and cornstarch. Cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes.

Step 7

Combine the cooked pasta, vegetable mixture, and cheese sauce in a large mixing bowl. Stir until the pasta is well coated with sauce.

Step 8

In a lightly greased baking dish, spread half of the pasta mixture.

Step 9

Sprinkle half of the shredded vegan mozzarella cheese over the pasta layer.

Step 10

Add the remaining pasta mixture on top and finish with the remaining cheese.

Step 11

Bake the assembled dish in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Step 12

Remove from the oven and let it cool slightly before serving. Enjoy your vegan baked pasta!

Nutrition Facts

Serving size	(2362.4g)

Amount per serving	% Daily Value*
Calories	2887.5

Total Fat 107.4g	0%
Saturated Fat 56.7g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 7731.3mg	0%
Total Carbohydrate 356.9g	0%
Dietary Fiber 31.0g	0%
Total Sugars 43.8g
Protein 77.9g	0%

Vitamin D 175.7IU	0%
Calcium 3047.7mg	0%
Iron 23.8mg	0%
Potassium 3877.4mg	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: 35.7%

Protein: 11.5%

Carbs: 52.8%