Vegan Classic Baked Pasta

Indulge in the comfort of a hearty, plant-based classic with this Vegan Classic Baked Pasta recipe, a wholesome twist on a beloved favorite. Packed with nutrient-rich vegetables like zucchini, red bell peppers, and mushrooms, this dish is brought to life with a lusciously creamy cashew sauce infused with nutritional yeast and fresh lemon juice for that irresistible cheesy flavor. Perfectly al dente pasta is smothered in a rich, homemade tomato sauce spiced with fragrant oregano and basil, then baked to bubbly perfection. This recipe is not only dairy-free and vegan but also brimming with vibrant textures and flavors, making it a satisfying dinner option for any occasion. Serve it straight from the oven, garnished with fresh basil, for a meal that’s as comforting as it is nutritious. Ready in just over an hour, it’s a crowd-pleasing vegan baked pasta that will have everyone coming back for seconds.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 12 oz Pasta (penne or rigatoni)
• 2 tbsp Olive oil
• 1 medium Onion, diced
• 4 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 8 oz Mushrooms, sliced
• 14 oz Canned tomatoes (diced)
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Raw cashews
• 0.25 cup Nutritional yeast
• 2 tbsp Lemon juice
• 1 cup Water
• 2 cups Spinach, chopped
• 0.25 cup Fresh basil, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the diced onion and minced garlic for 3-4 minutes until the onion becomes translucent.

Step 4

Add the diced red bell pepper, zucchini, and sliced mushrooms to the skillet. Cook for about 5-7 minutes until the vegetables are tender.

Step 5

Stir in the canned tomatoes with their juices and tomato paste. Add the oregano, basil, salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally.

Step 6

While the sauce is simmering, prepare the cashew cream. In a blender, combine the raw cashews, nutritional yeast, lemon juice, and water. Blend until smooth and creamy.

Step 7

Add the chopped spinach to the tomato sauce and cook for another 2 minutes until wilted.

Step 8

Combine the cooked pasta with the vegetable sauce in the skillet. Stir in the cashew cream until everything is well coated.

Step 9

Transfer the pasta mixture to a large baking dish. Sprinkle the chopped fresh basil over the top.

Step 10

Bake in the preheated oven for 20-25 minutes until the top is lightly browned and the sauce is bubbling.

Step 11

Remove from the oven, let it cool for a few minutes, and serve warm. Enjoy your Vegan Classic Baked Pasta!

Nutrition Facts

Serving size	(2025.5g)

Amount per serving	% Daily Value*
Calories	1767.7

Total Fat 83.5g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3263.6mg	0%
Total Carbohydrate 211.7g	0%
Dietary Fiber 30.8g	0%
Total Sugars 46.2g
Protein 66.0g	0%

Vitamin D 22.7IU	0%
Calcium 586.0mg	0%
Iron 22.3mg	0%
Potassium 4494.3mg	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: 40.4%

Protein: 14.2%

Carbs: 45.5%