vegan pasta bake

This Butternut Squash Pasta Bake is a great weeknight meal dinner! It’s loaded with protein, has a divine butternut squash pasta sauce and tastes absolutely delicious!

Butternut Squash Pasta Bake

box Chickapea Pasta (Penne (227 grams))

butternut squash, peeled, and cut into cubes (1.105kg)

cherry tomatoes, sliced

mushrooms, sliced (396 grams)

kale

olive oil (45 milliliters)

salt black pepper

garlic (not peeled)

½ large red onion

vegetable broth (350 milliliters)

almond milk (120 milliliters)

sea salt

red pepper flakes (optional)

shredded cheese (vegan

gluten free breadcrumbs (75 grams)

½ tablespoons melted vegan butter (22.5 milliliters)

Salt and pepper

Preheat your oven to 400 degrees °F/204°C.

Bring a pot of salted water to a boil. Add your Chickapea pasta and cook according to package directions. Remove from water, and set aside until ready to use.

You’ll need about three baking sheets for this, or just split the sheets between the ingredients.
Spread the butternut squash, tomatoes, and mushrooms separately on a baking sheet. Add the garlic cloves and the onions - I love to add about 4 cloves and a few pieces of onions to the butternut squash section (that’s going into the sauce), and distribute the rest over the tomatoes and mushrooms. Drizzle the olive oil over it all, and the salt and pepper and mix together with your hands or a wooden spoon to toss it with the veggies evenly.

Bake for 35 minutes in the oven until the butternut squash is completely cooked through. Remove from the oven and allow to cool slightly. I love to now remove the peel from the garlic cloves and mash the garlic (with your fingers or a knife) for the tomatoes, mushrooms and extra onions section so it goes into the pasta mashed.

To make the sauce: mix the vegetable broth, almond milk, ½ teaspoon salt, red pepper flakes, and everything on the butternut squash baking sheet (with its portion of garlic and onions) to your blender. I use a Vitamix for this. Blend together until creamy and smooth.

In a greased casserole dish, add the Chickapea pasta, the mushrooms, the tomatoes, the kale, the ½ cup cheese along with the extra mashed garlic and onions. Pour the sauce over the pasta mix, and then stir to combine.

Top with the rest of the cheese, and the breadcrumb topping. Bake for 15 minutes to set the pasta.
Remove from oven and allow to cool slightly. Dig in and enjoy!

Vegan Baked Ziti is an easy weeknight meal! This comforting pasta dish is made with cooked ziti noodles, marinara sauce, cashew cheese and optional vegan &quot;meat&quot;. Gluten free &amp; Nut free options.

Vegan Baked Ziti

raw cashews

water

juice lemon

nutritional yeast

garlic

onion powder

salt

ziti noodles (gluten free if needed)

marinara sauce

vegan ground "beef" OR 2-3 sliced vegan sausages, optional

non-dairy mozzarella cheese shreds, optional for topping

Parmesan

Preheat oven to 375 degrees F. Lightly grease a 9 x 13 inch casserole dish.

Make the Cashew Cheese sauce: Soak the cashews in boiling hot water for at least 5 minutes. Drain the cashews and add them to a high powered blender along with the water, lemon juice, nutritional yeast, garlic, onion powder and salt. Blend until smooth, scraping the sides down as needed. Set aside.

Prepare pasta according to package instructions. You can cook the pasta while your cashews are soaking to save time. Drain the noodles and add to casserole dish.

Pour the marinara sauce and &quot;meat&quot;, if using, on top of the noodles and stir to combine.

Spoon the cashew cheese on top of noodle/sauce mixture and stir gently, leaving pockets of cheese intact.

Sprinkle with non-dairy mozzarella cheese shreds OR about 1/2 cup of Vegan Parmesan.

Bake, uncovered, for 25 minutes until hot throughout.

Serve immediately and enjoy!

This is the Best Baked Vegan Mac and Cheese with Broccoli Recipe! It’s a delicious macaroni pasta bake with dairy-free easy vegan cheese sauce and healthy veggies that can easily be made nut-free &amp; gluten-free! No matter if you’re vegan, vegetarian or non-vegan - this simple broccoli pasta casserole makes the perfect quick lunch or dinner for anyone!

Baked Vegan Mac and Cheese with Broccoli

oz macaroni elbows (or (gluten-free) pasta of your choice)

broccoli

russet potato (4 oz, peeled and cubed)

carrot

raw cashews (*see notes for nut-free option)

water (or more as needed)

olive oil (or canola oil)

onion (chopped, or sub 2 tsp onion powder)

garlic (minced, garlic

yeast

tsp mustard (or 2 tsp white miso paste)

tsp sea salt (or

lemon juice (or white vinegar)

dairy-free cheese (shredded)

cheese

herbs

Note: I highly recommend watching the recipe video for visual instruction!

In a large pot of salted water cook the pasta according to package instructions until al dente, adding the broccoli florets to the pot in the last 2-3 minutes.

Preheat oven to 355°F (180°C).

Cook Pasta &amp; Broccoli

Add the potatoes, carrots, cashews and 1 cups of water in a pot. Cook for about 10 minutes, or until soft enough to blend.

Meanwhile, heat the oil in a skillet over medium heat. Add the onion and a pinch of salt. Cook until tender and translucent, about 3 minutes. Then add the garlic and cook for another minute until fragrant.

Once the potatoes are done, carefully pour the whole mixture (+ carrots, cashews and cooking water) into a blender along with the sautéed onion, garlic, nutritional yeast, mustard, salt, and lemon juice. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides. (Add more water to desired consistency as needed. Taste and adjust seasonings.)

Vegan Cheese Sauce

Once the pasta is al dente, drain the cooking water. Add cooked pasta and broccoli to the skillet (which you used to cook the onion so you don&#x27;t need to rinse it). Pour the vegan cheese sauce over the pasta and toss to combine. Sprinkle with dairy-free cheese or crumb topping* as desired and bake for 10-15 minutes or until the cheese has melted. (If you skip the cheese or crumb topping, bake covered to prevent the pasta from drying out).

Remove from the oven, sprinkle with vegan parmesan and fresh herbs. Serve immediately!

Pasta Bake

This Vegan No-Boil Chickpea Noodle Casserole is cozy, hearty, and as easy as it gets! Noodles, chickpeas, and veggies get cooked in a creamy dairy-free sauce.

No-Boil Chickpea Noodle Casserole

cashews,

filtered water

vegan chicken-flavored bouillon (or sub 3 1/2 cups veg broth)

smoked paprika

poultry seasoning*

garlic powder

black pepper,

pasta*

chickpeas,

yellow onion, diced

celery,

(100 g) carrot, peeled and diced

(100 g) frozen peas; no need to thaw

Prep

preheat the oven to 425F and set a 9&#215;13&#8243; casserole pan aside.

Blend

add the soaked and drained cashews, water, bouillon, nutritional yeast, smoked paprika, poultry seasoning, garlic powder, and black pepper to a high-speed blender. Blend on high for 45-60 seconds, until the cashews completely dissolve and you are left with a smooth and creamy sauce.

add the pasta, chickpeas, onion, celery, carrot, and peas to the casserole dish and mix until evenly distributed. Pour the sauce over the casserole, then use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.

Bake

Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 50 minutes. Remove from the oven and let sit for 5 minutes before uncovering. You may notice that the pasta is cooked, but a few noodles on top are not covered in sauce; because of this, I like to stir the casserole before serving, to evenly distribute the sauce.

Serve

warm; leftovers can be stored in the fridge and are best eaten within 5 days

This was amazing! I have to admit I was skeptical that the pasta would turn out but it was perfect.

So delicious! I made this with the Barilla red lentil rotini for a little more protein and it came out fantastic! So creamy and flavorful, I will definitely be making it again!

I made this with and without draining the water the cashews soaked in and, keeping the water made the sauce so much better!  Definitely give it a try!

I used the water the cashews soaked in too. Very tasty but next time I’ll add more spices…maybe more poultry seasoning and some sage.

This recipe is if a staple in our house! It’s one of my favorite meals EVER. It’s so fun, easy, and filling. But most of all incredible delicious. We add hot sauce if we’re in the mood, which may sound weird but strangely goes perfectly! Highly recommend this recipe.

This has quickly become a monthly staple in our house! We’re loving the No-boil and Dump-and-bake with our young kids. Thanks for continuing to make such simple and reliable recipes!

This is such a tasty recipe! Are the leftovers freezer friendly?

LOVED this recipe! The oven had barely preheated by the time I finished prepping, then it was completely hands-off until time to eat. The perfect meal prep dish to fuel you for the week! Tastes exactly like chicken pot pie, with the addition of noodles to make for a lighter yet cozy meal. I doubled the chickpeas and added some broccoli, then served with hemp seeds on top to up the protein and add a bit more texture. Can’t wait to eat the leftovers tomorrow!

This was so good, and so easy!  It completely fit the comfort food need on a cold night.  We so love your recipes, thank you!

This recipe is genius!! So delicious!!! And easy!!! My 2 year old practically made most of it! Lol okay he did all the dumping lol How can you NOT add this to your meal rotation?? This one is a TOTAL KEEPER!!

This recipe is fantastic, creamy, and savory and works well as a base formula for endless substitutions.  I was out of cashews so I substituted a cup of tahini and said a prayer - it still turned out creamy and delicious!  Also was out of rotini so I substituted chinese egg noodle spaghetti, broken up, and it came out very good, like a "tetrazzini".   I highly recommend getting Caitlin's cookbook as well - I've been cooking through it during the 2022 holidays and it is great for the busy, normal working person who needs practical, day-to-day recipes.

This was ok but my family felt it needed more flavor.  I used veggie broth and poultry seasoning as suggested.  Any ideas on what to add?  Maybe more garlic powder or fresh minced garlic instead?  Thanks!

We LOVE this recipe!   It is delicious and easy!  We have it nearly every week!

This was so easy and so delicious! Thank you Caitlin!! Also thanks to everyone in the comments, I can make this for my nut-sensitive daughter too :)

https://content.jwplatform.com/videos/rq1MKeXu.mp4

This No-Boil Chickpea Noodle Casserole is cozy, hearty, and as easy as it gets! Noodles, chickpeas, and veggies get cooked in a creamy dairy-free sauce.

Bowtie pasta, marinara sauce, frozen veggies, and veggie sausages are cooked together in this easy no-boil vegan pasta bake.

Vegan Pasta Bake (No Boil)

vegan sausage links (~3 sausages, see note

pasta

marinara sauce (or pasta sauce)

vegetable broth

Italian seasoning

sherry cooking wine (balsamic vinegar also works)

black pepper

red pepper flakes (for serving (optional))

unsalted cashews

vegan butter ((1 stick))

Preheat the oven to 375F. Slice the sausage links into one inch pieces. Set aside.

Lightly grease a 9x13-inch baking dish. Add the dry pasta, marinara sauce, vegetable broth, Italian seasoning, sherry cooking wine, salt, black pepper, and sliced veggie sausages. Stir until thoroughly combined.

Cover tightly with foil, an oven-safe lid, or an upside down sheet pan. Bake at 375F for 35-40 minutes, or until the pasta is al dente.

Meanwhile, make the cashew sauce. Add the raw cashews, nutritional yeast, onion powder, garlic powder, and salt to a blender. Pulse until the cashews are just broken down. In a small bowl, stir together this cashew mixture with the melted vegan butter.

When the pasta is al dente, remove it from the oven and uncover it. Stir in the thawed vegetables. Scoop/drizzle the cashew sauce across the pasta.

Return to the oven and bake uncovered for another 8 to 10 minutes, or until the cashew sauce is golden and the pasta is completely cooked through.

Remove from the oven and let rest for 5 minutes before serving. Serve garnished with freshly ground black pepper and red pepper flakes, to taste.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1704992254/xf8hn6ozkk8ckt80fke0.mp4

If you're looking for an easy vegan dinner, look no further than this simple but satisfying vegan pasta bake. The pasta cooks in the oven and is topped with a delicious cashew Parmesan sauce!

Vegan Pasta Bake

Vegan Pasta Bake is a delicious casserole that's ready in an hour. Add your favorite vegetables like zucchini and mushrooms to make it a complete meal.&nbsp;

Easy Vegan Pasta Bake

olive oil

garlic (minced)

zucchini

mushrooms ((white

salt and pepper (to taste)

penne ((or other short pasta) gluten-free, if preferred)

marinara sauce ((homemade

vegan cheese ((about

Preheat the oven to 350 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the garlic and saute for 30 seconds, then add the zucchini and the mushrooms. Saute, stirring often, until the vegetables are tender and most of their liquid has evaporated. Season to taste with salt and pepper.

Meanwhile, cook the pasta for about 2 minutes less than indicated on the package directions. Drain and return to the pot.

Pour the marinara sauce over the drained pasta. Add the cooked vegetables, then toss well to combine the pasta, sauce, and vegetables. (There is no need to heat the marinara sauce first.)

Transfer half of the pasta mixture to a 3-quart casserole dish. Top with half the vegan cheese. Add the rest of the pasta mixture then top with the remaining vegan cheese.

Cover the baking dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake, uncovered, for 15 more minutes or until heated through and the vegan cheese is melted.

https://content.jwplatform.com/videos/IL8KJiek.mp4

Vegan Pasta Bake is a delicious casserole that&#39;s ready in an hour. Add your favorite vegetables like zucchini and mushrooms to make it a complete meal.

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!

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.

vegan cheese ((about 1½ cups) Mozzarella flavor, divided)

The whole family loved this recipe. It was easy and quick to make. I did substitute some of the cheese with parmesan because I didn't have enough mozzarella and I added a few ounces of goat cheese to make the full 8 ounces called for. I will definitely make this one again!  Thanks for your recipes 👍

Very Good! Used zucchini from the garden and TJ's frozen mushrooms. Thank you for an easy delicious dinner!

This turned out great, thank you for the recipe..

Amazing!  I’ve made it three times in a matter of two weeks!

This was absolutely delicious!!  It didn't take long to put together either.  I'll be having this often.

So simple! I reused the pot to reduce dishes so i took half out of the pot then added dairyfree cheese and nutritional yeast then put pasta back on top.

This delicious vegan baked ziti with seitan sausage and an easy homemade mozzarella sauce is your childhood classic comfort food made vegan!

Easy Vegan Baked Ziti

lb dried ziti

seitan sausage, crumbled

yellow onion, finely diced

garlic,

basil

oregano

thyme

red pepper flakes

cashews*

coconut oil

apple cider vinegar

tbsp tapioca starch

Cook the pasta according to package directions, under...

Cook the pasta according to package directions, under cooking by 1-2 minutes as it will continue to cook in the oven. Strain and set aside.

Heat 2 tsp of oil in a pot...

Heat 2 tsp of oil in a pot over medium heat. Add the seitan sausage and cook until it's browning, ~3 minutes. Remove from the pan and set aside.

Add the remaining 2 tsp of oil and...

Add the remaining 2 tsp of oil and add the onion with a pinch of salt. Sauté for 8-10 minutes until the onions are soft and lightly caramelized. As the onions cook, anything stuck to the bottom of the pan from cooking the sausage will lift up.

Add the garlic, salt, herbs, and a pinch...

Add the garlic, salt, herbs, and a pinch of red pepper flakes and cook for 1 minute. Add the tomatoes and sausage, cover the pot and bring the sauce to a simmer. Turn the heat to low and cook for about 15 minutes.

Add everything to a blender and blend until...

Add everything to a blender and blend until very smooth.

Top 11 vegan pasta bake recipes from across the web

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

Top Tags

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Top 11 vegan pasta bake recipes from across the web

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

Top Tags

Butternut Squash Pasta Bake

Vegan Baked Ziti

Baked Vegan Mac and Cheese with Bro...

No-Boil Chickpea Noodle Casserole

Vegan Pasta Bake (No Boil)

Easy Vegan Pasta Bake

Easy Vegan Pasta Bake

Easy Vegan Pasta Bake

Easy Vegan Baked Ziti

Vegan Pasta Bake

Cheesy Tikka Masala Pasta Bake

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