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Vegan Pasta Bake

This vegan pasta bake combines cooked pasta with a flavorful tomato sauce, sautéed vegetables, and melted plant-based cheese, baked until bubbling and golden. The dish boasts a gooey, cheesy texture with bright herbal notes, making it a comforting yet flexible meal perfect for improvisation. Its appearance is inviting, with a crispy top and tender pasta layered with vibrant veggies.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces pasta (fusilli or penne preferred) uncooked
  • 2 cups tomato sauce homemade or jarred
  • 1 cup mixed vegetables bell peppers, zucchini, mushrooms, chopped
  • 1 tablespoon olive oil extra virgin preferred
  • 1/4 cup nutritional yeast for cheesy flavor
  • 1 cup plant-based cheese melty, shredded
  • 2 cloves garlic minced
  • 1 bunch fresh basil chopped, for garnish
  • to taste salt and pepper

Equipment

  • Large pot
  • Skillet
  • Baking dish
  • Cheese grater
  • Silicone spatula

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 8 minutes. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, until you hear a gentle sizzle and smell the aroma.
  3. Add the chopped vegetables to the skillet and sauté until tender and slightly caramelized, about 7 minutes. Season with salt, pepper, and Italian herbs if desired.
  4. Stir in the tomato sauce and nutritional yeast, mixing well. Let the mixture simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  5. Add the cooked pasta to the skillet, tossing gently to coat every piece with the sauce and vegetables. Remove from heat once evenly combined.
  6. Preheat your oven to 180°C (350°F). Transfer the pasta mixture into a greased baking dish, spreading it out evenly.
  7. Sprinkle the shredded plant-based cheese evenly over the top, then add a handful of chopped fresh basil for brightness.
  8. Cover the baking dish with foil and bake for 20 minutes, until bubbling around the edges.
  9. Remove the foil and continue baking for another 10 minutes, until the top is golden and crispy.
  10. Let the pasta bake rest for 5 minutes out of the oven to settle before serving. Garnish with additional fresh basil if desired.

Notes

Feel free to customize with your favorite vegetables or herbs. For extra creaminess, stir in a splash of plant-based milk before baking.