Vegan Classic Cheesy Pasta Bake

Indulge in the comforting flavors of this Vegan Classic Cheesy Pasta Bake, a plant-based twist on the ultimate comfort food. Perfectly al dente pasta is tossed with a hearty medley of sautéed vegetables, a rich tomato sauce infused with Italian herbs, and a creamy, dairy-free "cheese" sauce made with nutritional yeast and almond milk. Topped with crunchy breadcrumbs and optional vegan cheese shreds, this dish bakes to golden perfection in just 25 minutes. With a prep time of 20 minutes and simple pantry ingredients, this recipe makes for an easy, crowd-pleasing meal that's both wholesome and satisfying. Perfect as a weeknight dinner or a centerpiece for your next family gathering, this vegan pasta bake is sure to become a household favorite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 400 grams Pasta (penne or fusilli, gluten-free if desired)
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 400 grams Canned diced tomatoes
• 60 grams Nutritional yeast
• 250 milliliters Unsweetened almond milk
• 2 tablespoons Cornstarch
• 250 milliliters Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 100 grams Spinach leaves
• 100 grams Vegan cheese shreds (optional)
• 50 grams Breadcrumbs
• 2 tablespoons Chopped parsley, for garnish

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

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 olive oil and sauté the onion for about 3 minutes until translucent.

Step 4

Add the minced garlic, red bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally.

Step 5

Stir in the canned diced tomatoes, salt, black pepper, oregano, and basil. Simmer for 10 minutes to let the flavors meld.

Step 6

While the sauce is simmering, prepare the cheesy sauce by whisking together nutritional yeast, almond milk, cornstarch, and vegetable broth in a separate pot over medium heat. Stir constantly until thickened, about 5-7 minutes.

Step 7

Mix the cooked pasta and spinach into the vegetable and tomato sauce. If using vegan cheese shreds, stir in half into the pasta mix.

Step 8

Transfer the pasta mixture into a baking dish and pour the cheesy sauce evenly over the top. Sprinkle with the remaining vegan cheese shreds (if using) and breadcrumbs.

Step 9

Bake in the preheated oven for 25 minutes until the top is golden and crispy.

Step 10

Garnish with chopped parsley and serve warm.

Nutrition Facts

Serving size	(2092.4g)

Amount per serving	% Daily Value*
Calories	2159.4

Total Fat 78.6g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 7.5g
Cholesterol 8mg	0%
Sodium 5313.8mg	0%
Total Carbohydrate 283.2g	0%
Dietary Fiber 41.0g	0%
Total Sugars 36.7g
Protein 87.6g	0%

Vitamin D 92.8IU	0%
Calcium 1395.8mg	0%
Iron 19.0mg	0%
Potassium 4254.5mg	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: 32.3%

Protein: 16.0%

Carbs: 51.7%