Vegan Cheesy Chicken Pasta Bake

Indulge in the ultimate comfort food with this Vegan Cheesy Chicken Pasta Bake, a plant-based twist on the classic casserole! This creamy, dairy-free pasta bake features tender penne coated in a luscious cashew-based cheese sauce, infused with nutritional yeast, paprika, and oregano for a decadent flavor. Packed with hearty plant-based chicken, vibrant red bell peppers, baby spinach, and a crispy breadcrumb topping, this recipe is as satisfying as it is nourishing. Ready in just an hour, it’s perfect for busy weeknights or cozy family dinners. Serve this golden-baked goodness straight from the oven and prepare to wow vegans and non-vegans alike!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams penne pasta
• 200 grams plant-based chicken pieces
• 2 tablespoons olive oil
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 1 chopped red bell pepper
• 100 grams baby spinach
• 150 grams, soaked in water for at least 2 hours cashews
• 4 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1.5 cups unsweetened almond milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Preheat your oven to 180°C (350°F).

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 1 tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Step 4

Add the garlic and red bell pepper, and cook for another 3-4 minutes until the pepper softens.

Step 5

Add the plant-based chicken pieces and cook for another 5 minutes until they are heated through and slightly golden.

Step 6

Toss in the baby spinach and stir until wilted. Remove the skillet from heat and set aside.

Step 7

In a high-speed blender, combine the soaked cashews, nutritional yeast, lemon juice, almond milk, salt, black pepper, paprika, and dried oregano. Blend until smooth and creamy.

Step 8

Combine the cooked pasta with the vegetable and plant-based chicken mixture in the skillet. Pour the cheesy sauce over the top and stir until everything is well combined.

Step 9

Transfer the mixture to a lightly greased baking dish.

Step 10

In a small bowl, mix the breadcrumbs with the remaining 1 tablespoon of olive oil and chopped parsley. Sprinkle the breadcrumb mixture evenly over the pasta.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Step 12

Remove from the oven and let it cool slightly before serving.

Nutrition Facts

Serving size	(1463.5g)

Amount per serving	% Daily Value*
Calories	2794.6

Total Fat 120.6g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 15.4g
Cholesterol 0mg	0%
Sodium 4368.7mg	0%
Total Carbohydrate 323.0g	0%
Dietary Fiber 34.9g	0%
Total Sugars 21.5g
Protein 122.5g	0%

Vitamin D 131.8IU	0%
Calcium 1032.7mg	0%
Iron 33.7mg	0%
Potassium 3003.9mg	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: 37.9%

Protein: 17.1%

Carbs: 45.1%