Vegan Baked Penne Pasta

Satisfy your comfort food cravings with this Vegan Baked Penne Pasta, a hearty and wholesome dish packed with flavor and plant-based goodness. This recipe combines tender whole grain penne, a medley of sautéed vegetables, and a rich tomato sauce infused with aromatic herbs like oregano and basil. The standout feature? A creamy, dairy-free "cheese" topping made from blended cashews, nutritional yeast, and fresh lemon juice—perfectly golden and bubbling after a quick bake. Ready in just an hour, this crowd-pleasing casserole is not only vegan but also nutrient-dense, thanks to the addition of fresh zucchini, red bell peppers, and whole grains. Perfect as a weeknight dinner or a make-ahead meal, it’s a flavor-packed celebration of comforting Italian-inspired cuisine. Garnished with fresh basil, every bite is layered with texture, taste, and plant-powered nutrition. Try this satisfying, one-dish wonder today!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz Whole grain penne pasta
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 cloves, minced Garlic
• 1 medium, diced Zucchini
• 1 medium, diced Red bell pepper
• 28 oz Canned crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup, pre-soaked for 2-4 hours Cashews
• 2 tablespoons Lemon juice
• 3 tablespoons Nutritional yeast
• 0.5 cup Water
• 0.25 cup, chopped Fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

While the pasta is cooking, heat olive oil in a large frying pan over medium heat. Add the diced onion and cook until soft, about 5 minutes.

Step 4

Add minced garlic, diced zucchini, and diced red bell pepper to the pan. Cook for another 3-4 minutes until the vegetables are tender.

Step 5

Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Allow the sauce to simmer for about 10 minutes, adjusting the seasoning as needed.

Step 6

In a blender or food processor, combine the pre-soaked cashews, lemon juice, nutritional yeast, and water. Blend until smooth and creamy. This will be your vegan 'cheese' topping.

Step 7

In a large mixing bowl, combine the cooked pasta and the vegetable tomato sauce. Stir to coat the pasta completely.

Step 8

Transfer the pasta mixture to a 9x13 inch baking dish. Pour the cashew cream over the pasta, spreading it evenly.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the top begins to turn golden and bubbly.

Step 10

Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh basil before serving.

Step 11

Serve warm and enjoy your delicious Vegan Baked Penne Pasta!

Nutrition Facts

Serving size	(1901.5g)

Amount per serving	% Daily Value*
Calories	2626.9

Total Fat 100.0g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 13.0g
Cholesterol 0mg	0%
Sodium 5283.9mg	0%
Total Carbohydrate 385.4g	0%
Dietary Fiber 51.3g	0%
Total Sugars 69.9g
Protein 88.6g	0%

Vitamin D 0IU	0%
Calcium 437.9mg	0%
Iron 30.4mg	0%
Potassium 5490.1mg	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: 32.2%

Protein: 12.7%

Carbs: 55.1%