vegan pasta casserole

A delicious casserole dish including seven different types of vegetables, farfalle, and cashew cream!

Creamy Roasted Vegetable Pasta

bell pepper (chopped)

artichoke hearts (quartered

cherry tomatoes (chopped)

onion

garlic (top sliced off)

spinach (large)

zucchini (chopped)

thyme

tomatoes (chopped)

tomato paste

olive oil (to taste)

salt and pepper (to taste)

farfalle pasta (dry)

cashew cream (or vegan cream cheese)

Preheat the oven to 400F. In a casserole dish, add the bell pepper, cherry tomatoes, sun dried tomatoes, onion, garlic, spinach, zucchini, artichoke, tomato paste, fresh thyme, salt, pepper and cream cheese or cashew cream. Drizzle with olive oil, and add a liberal amount of salt and pepper. 

Cover the tray with foil, and bake for around 1 hour, until the onions are caramelized and the remaining vegetables are completely soft. 

While the tray bakes, cook your pasta according to package directions, reserving a cup of pasta water.

After baking, remove the garlic and when safe to handle, squeeze in the cloves, and add pasta water as needed. Mix until a creamy sauce is formed.

Pour in the pasta and stir. Serve with vegan parmesan and more salt and pepper, as desired. 

A delicious caramelized onion pasta casserole that anyone can make!

One Pan Caramelized Onion Pasta

yellow onions (sliced)

salt

tsp black pepper

paprika

parsley

coconut milk

farfalle pasta (cooked)

parsley (chopped)

basil (chopped)

lemon (juiced)

Preheat the oven to 400F.

To a casserole dish, add the onions, sun dried tomatoes, paprika, salt, pepper and dried parsley. 

Toss, and then place the whole garlic head in the middle. Drizzle the entire dish with olive oil or the leftover sun dried tomato oil, cover with foil, and then pop in the oven for 1 hour, tossing halfway through. The onions should be caramelized by the time it comes out of the oven. 

About 20 minutes before the casserole dish is done, prepare the pasta according to package directions, reserving up to a cup of pasta water. 

Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add the fresh parsley, basil, lemon juice and coconut milk, along with the cooked pasta and pasta water as needed. Stir and enjoy!

A delicious one-pot orzo dish served with roasted spiced chickpeas.

Creamy Lemon Orzo

chickpeas

olive oil

Italian seasoning

garlic (minced)

asparagus

white wine

orzo (dry)

vegetable broth

spinach (chopped)

Preheat the oven to 400F and prepare a baking sheet. 

Add the chickpeas to the sheet pan, along with the olive oil, paprika, salt &amp; pepper. Toss, and bake for 20 minutes, until crispy.

In the meantime, in a pan over medium heat, add the olive oil, garlic, onion and asparagus spears. Saute until the asparagus is bright green and the onions are translucent.

Add the white one to deglaze the pan, followed by the orzo. Saute for 1 to 2 minutes to “toast” the orzo. Now add the vegetable broth. Bring to a boil, and then lower heat and simmer for an additional 5 minutes. 

Add the coconut milk, spinach and lemon juice. Stir until combined and simmer for an additional two minutes. 

Top the dish with roasted chickpeas and enjoy. Alternatively, mix half of the chickpeas in, and save the rest for the topping.

A delicious baked pasta recipe that utilizes everyone&#039;s favorite summer vegetable.

Zucchini Lemon Pasta

1½ lbs zucchini (about 4 medium zucchini, thinly sliced)

tomatoes

tbsp oil (from the sundried tomatoes)

yeast

basil leaves (or spinach, chopped)

balsamic glaze

basil

Vegan parmesan

To a casserole dish, add the sliced zucchini, sun dried tomatoes, paprika, basil, nutritional yeast, italian seasoning, salt and the sun dried tomato oil. 

Toss, and then place the whole garlic head in the middle and add vegan cream cheese. Drizzle with balsamic glaze, if desired. Cover the casserole dish with tin foil or a lid, then pop in the oven for 45 minutes, tossing halfway through. The zucchini should be caramelized by the time it comes out of the oven. 

Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add around 1/2 cup of the pasta water, along with the lemon juice, and with the back of a fork, mash the zucchini mixture into a thick sauce. If needed, add a little more pasta water.

Add the pasta and stir. Taste and adjust salt, as needed. Finish with more basil and vegan parm as desired. 

This vegan pepperoni pasta casserole serves up all of your favorite pizza flavors without the hassle of pizza dough! With seitan pepperoni, onion, bell pepper, marinara, and melty cheese, it&#39;s comforting and easily customized.

Vegan Pizza Pasta Casserole

dry pasta

(25 oz) jar marinara sauce

onion,

button mushrooms, sliced

bell pepper, any color, chopped

oregano

garlic powder

red pepper flakes

black olives

vegan mozzarella (about 6 ounces)

salt and pepper

water

Prep

If using homemade seitan pepperoni, slice it thinly, place in a bowl and drizzle with olive oil. Toss to coat, and set aside.

Preheat

Preheat the oven to 375 degrees F, and lightly oil a 13x9 casserole dish.

Cook

Bring a large pot of salted water to a boil, and cook pasta for 2 minutes less than indicated on the package. Drain in a colander. While the pasta is cooking, move on to step 4.

Saute

Preheat a saute pan over medium heat. Cook the onion, mushrooms, and bell pepper for 5 to 7 minutes or until the moisture from the mushrooms has evaporated. Add the oregano, garlic powder, pepper flakes, and a generous pinch of salt and pepper. Cook for another minute and remove from heat.

Combine

Return the pasta to the pot and combine with marinara, sauteed veggies, olives, and a pinch of salt and pepper. Fold in the pepperoni slices, reserving a handful to decorate the top of the dish if desired. Cook the pasta mixture over medium heat just until hot, about 2 minutes.

Assemble

Spoon half of the pasta mixture into the prepared dish. Add a generous layer of shredded cheese, about 1 cup, followed by the rest of the pasta. Drizzle the boiling water into the dish (this helps the cheese melt).

Bake

Top with reserved pepperoni and remaining cheese, and cover the dish tightly with foil. Bake for 25 to 30 minutes or until the cheese is melted. Serve hot.

This was fabulous!! And very easy to make. Thank you!!

I made this for dinner tonight for my husband and parents, all of whom are not vegan. It came out so good!!!  They all complimented the dish and my mom even asked for a copy of the recipe. Thank you!!

Yum! What a good idea! Going to try making this soon with what I have on hand, looks delicious!!! &lt;3

onions

Top 6 vegan pasta casserole recipes from across the web

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

Top Tags

Creamy Roasted Vegetable Pasta

One Pan Caramelized Onion Pasta

Creamy Lemon Orzo

Zucchini Lemon Pasta

Vegan Pizza Pasta Casserole

One Pan Caramelized Onion Pasta

Top 6 vegan pasta casserole recipes from across the web

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

Top Tags

Creamy Roasted Vegetable Pasta

One Pan Caramelized Onion Pasta

Creamy Lemon Orzo

Zucchini Lemon Pasta

Vegan Pizza Pasta Casserole

One Pan Caramelized Onion Pasta

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