Vegan Pasta Casserole

Get ready to indulge in ultimate plant-based comfort food with this flavorful Vegan Pasta Casserole. This recipe combines tender pasta, a medley of sautéed vegetables like zucchini, bell pepper, and spinach, and a rich marinara sauce for a hearty base. The star of the show is a luscious homemade cashew cream sauce, infused with nutritional yeast and garlic for a cheesy, savory twist—all completely dairy-free! Topped with crispy panko breadcrumbs and baked to golden perfection, this casserole is as satisfying as it is nourishing. Perfect for weeknight dinners or meal prepping, it’s a crowd-pleaser that’s bursting with both flavor and wholesome ingredients. Garnish with fresh parsley for a bright finishing touch and watch it become a family favorite!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Dry pasta (penne or fusilli)
• 2 tablespoons Olive oil
• 3 units Garlic cloves, minced
• 1 medium Onion, diced
• 1 medium Zucchini, diced
• 1 medium Bell pepper, diced
• 100 grams Baby spinach
• 500 milliliters Marinara sauce
• 1 cup Raw cashews (soaked for 2 hours)
• 1 cup Unsweetened almond milk
• 3 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Panko breadcrumbs
• 2 tablespoons Fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 190°C (375°F). Grease a medium-sized casserole dish with a little olive oil.

Step 2

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

Step 3

In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced onion. Sauté for 2-3 minutes until softened and fragrant.

Step 4

Add diced zucchini and bell pepper to the skillet. Cook for another 5 minutes until the vegetables are tender. Stir in the baby spinach and cook for 1-2 minutes until wilted.

Step 5

Pour the marinara sauce into the skillet and mix well with the vegetables. Simmer for 3-4 minutes, then remove from heat.

Step 6

Drain the soaked cashews and add them to a blender along with almond milk, nutritional yeast, lemon juice, garlic powder, salt, and black pepper. Blend until smooth to create the cashew cream sauce.

Step 7

In a large mixing bowl, combine the cooked pasta, vegetable marinara mixture, and half of the cashew cream sauce. Mix until everything is well coated.

Step 8

Transfer the mixture into the prepared casserole dish. Spread evenly, then pour the remaining cashew cream sauce on top.

Step 9

Sprinkle the panko breadcrumbs over the top for a crispy topping.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.

Step 11

Remove from the oven and let the casserole rest for 5 minutes before serving.

Step 12

Garnish with freshly chopped parsley before serving. Enjoy!

Nutrition Facts

Serving size	(1860.8g)

Amount per serving	% Daily Value*
Calories	2730.4

Total Fat 112.5g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 3447.6mg	0%
Total Carbohydrate 345.4g	0%
Dietary Fiber 33.7g	0%
Total Sugars 47.9g
Protein 92.2g	0%

Vitamin D 87.8IU	0%
Calcium 783.5mg	0%
Iron 25.9mg	0%
Potassium 2886.0mg	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: 36.6%

Protein: 13.3%

Carbs: 50.0%