vegan baked pasta

This baked pasta recipe is deliciously creamy and savory with a crispy bread crumb topping.

Spinach Artichoke Baked Pasta

pasta

artichoke hearts (chopped)

onion

olive oil

salt

baby spinach

tbsp plant based butter

bread crumbs

garlic (about 10 cloves)

cashews

½ tsp pepper

yeast

lemon juice

oat milk

pasta water

Start by boiling a small pot of water and preheating the oven to 350 degrees.

Once the water has boiled remove it from heat and pour the cashews into the water. Allow the cashews to soak for at least 30 minutes but longer if possible. At the end of soaking drain the cashews and rinse them off.

Dice the yellow onion and peel the garlic. Place the garlic in a small piece of aluminum foil and pour ¼ tsp of olive oil on top. Then pinch the foil closed so the garlic is wrapped up. Toss the diced onion in the ¾ olive oil and ½ tsp salt and place in the oven for about 15 minutes.

While the vegetables are roasting in the oven boil a large pot of water and cook the pasta according to package instructions. At the end of cooking the pasta, remove 2 cups of the pasta water from the pot and set it to the side.

After 15 minutes of roasting the vegetables remove the garlic from the oven and toss the chopped artichoke hearts on the baking sheet with the onion. Return to the oven for another 15 minutes.

Combine all of the ingredients for the sauce in a blender and blend until your sauce is smooth and creamy.

While the pasta is still in the strainer, use the empty large pot that you used to cook the pasta and warm the sauce over medium-low heat for about 3-5 minutes or until it has thickened slightly.

Melt the butter in a small pan over medium low heat and once it has melted add the bread crumbs. Toast the bread crumbs over medium-low heat for about 2 minutes, stirring frequently.

Combine the cooked pasta, sauce, artichoke hearts, onion, and spinach in the pot and stir until well combined. Grease a baking/casserole dish and pour the pasta into the dish. Top with the toasted bread crumbs.

Place the pasta in the oven on the middle rack and bake it for about 15 minutes or until the bread crumb topping is toasted.

This easy vegan pasta bake is everything you want in a weeknight dinner. It&#39;s quick and easy to assemble, made from pantry and fridge staples, kid and husband approved, hearty and filling, and utterly delicious! Comfort food the whole family will love!

Easy Vegan Pasta Bake

pumpkin seed pesto

spinach (roughly chopped)

pasta sauce (your favorite)

Miyoko's Liquid Mozzarella

Preheat oven to 350°F.

Cook the pasta in well-salted water 2 to 3 minutes LESS than package directions state. Do not over cook the pasta! Drain well.

Add the cooked pasta back to the pot and stir in the pesto, chopped spinach, and pasta sauce.

Transfer the mixture into a 9x13 baking dish. Bake, covered, for 20 minutes.

Drizzle the liquid mozzarella evenly over the top.

Broil for 3 to 4 minutes until the cheese is set and lightly golden.

Serve immediately.

Top 2 vegan baked pasta recipes from across the web

The most viewed vegan baked pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach Artichoke Baked Pasta

Easy Vegan Pasta Bake

Top 2 vegan baked pasta recipes from across the web

The most viewed vegan baked pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Artichoke Baked Pasta

Easy Vegan Pasta Bake

The most viewed vegan baked pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine