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Vegan Pasta Bake

This vegan pasta bake combines cooked pasta with a simple tomato sauce, plant milk, and herbs, then baked until bubbling and golden. The dish boasts a comforting, homey texture with a crispy top and tender pasta inside, perfect for a quick, satisfying meal. It’s an easy one-pan comfort food that relies on pantry staples and straightforward techniques.
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

Ingredients
  

  • 8 oz fusilli pasta or penne, gluten-free if desired
  • 2 cups vegan tomato sauce rich and savory
  • 1/2 cup plant milk such as oat or cashew milk
  • 2 cloves garlic finely minced
  • 1 tsp dried oregano
  • 1 cup vegan shredded cheese preferably melty variety

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Baking dish
  • Oven

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until just before al dente, about 8 minutes. Drain well and set aside.
  2. In a large mixing bowl, combine the warm pasta with the vegan tomato sauce, plant milk, and minced garlic. Stir until the pasta is coated evenly and the mixture looks creamy and well blended.
  3. Transfer the pasta mixture into a greased baking dish, spreading it out into an even layer. This helps it bake uniformly and achieve a nice texture.
  4. Sprinkle the dried oregano over the top, then evenly distribute the shredded vegan cheese. Add extra herbs or breadcrumbs if desired for added flavor and crunch.
  5. Place the baking dish in a preheated oven at 180°C (350°F) and bake for 25 to 30 minutes, until bubbling around the edges and the top is golden brown.
  6. Once baked, remove the dish from the oven and let it rest for about 5 minutes. This allows the layers to set and makes serving easier.
  7. Serve hot, garnished with fresh herbs or a drizzle of olive oil for extra flavor and presentation.