• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Crowded Kitchen
MENUMENU
  • Recipes
  • About Us
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×

Home » Pasta » Vegan Pasta Bake

Vegan Pasta Bake

Published: Sep 16, 2019 · Modified: Aug 13, 2020 by Lexi

Jump to Recipe·Print Recipe
overhead view of vegan pasta bake with vegan cheese

This easy, cheesy Vegan Pasta Bake is packed with vegetables, topped with our favorite vegan cheese and baked to perfection. It can be served any day of the week, or even for your next family gathering.

overhead view of vegan pasta bake with vegan cheese

Can you believe fall officially starts one week from today? It feels like each year moves faster and faster - weren't we just getting excited about summer berries, like, yesterday?!

As much as I'll miss summer produce, the weather has already started to turn towards fall here in Michigan.

Cooler, crisper days have me starting to crave all things comfort food, and not just pumpkin spice. (Although if we're talking pumpkin spice, I'll happily make/devour this granola any time of year!).

When it comes to easy, nourishing, family-friendly weeknight dinners, pasta is always at the top of our list. Do you honestly know anyone that doesn't like pasta?

This easy, healthy vegan pasta bake ticks all of the boxes. It's filling, yet surprisingly healthy and easy to customize with various vegetables and types of pasta.

We use a gluten free rotini in this pasta bake, but feel free to use whatever you have on hand.

overhead view of healthy vegan gluten free pasta bake on a white plate with fork

For a lower carb option, use a legume-based pasta instead of a regular grain-based pasta. There are so many options on the market - chickpea pasta, lentil pasta, even mung bean pasta!

Be sure to take note of the cooking instructions as each legume pasta variety differs widely.

Now onto the important question...

What vegan cheese should I use?

Before nixing dairy from my diet (almost 7 years ago), I was big on cheese. Melty cheese on pasta or pizza, cheese platters, fondue - you name it. After going dairy free, cheese was the hardest thing to give up.

Luckily, over the last 7 years there have been tons of new vegan cheese options on the market. Vegan cheeses have improved drastically, and nowadays you can find just about any variety, including parmesan, mozzarella (shredded and soft), feta, cheddar and more.

We have a few favorite brands, but we tend to switch things up pretty frequently depending on availability at the grocery store and what we're using the cheese for. When it comes to this vegan pasta bake, we opt for a vegan shredded parmesan and a soft vegan mozzarella.

overhead view of vegan pasta bake with fresh basil

Our favorite vegan parmesans are from Follow Your Heart (we seriously use up 1+ boxes a week) and VioLife.

The Follow Your Heart shredded parmesan (which we used here) is particularly well-suited for high temps. It melts well and gets a bit crispy on top, just like regular cheese. So good! We also love using it in this Vegan Spinach Artichoke Dip.

When it comes to soft vegan mozzarella, you can't go wrong with Miyoko's. You guys, this stuff is G O O D. It's cashew-based and fermented, so there's a ton of flavor without any weird additives.

It melts beautifully on this pasta and adds so much creaminess. We also love using it for pizza or even this Grilled Peach Caprese Salad.

Don't let this guide limit your choices - there are SO many options on the market! We love trying locally-made, smaller brands, too - these are just the brands we use most often. We're typically able to find these brands at all of the grocery stores we visit.

Assembly

First things first, get your vegetable bolognese sauce cooking.

We use lentils to add extra plant protein (in place of more traditional ground meat). Once the lentils are cooked (according to package directions), we cook them down with various vegetables and other ingredients for a delicious, flavorful tomato sauce.

If you don't have the time to make a homemade sauce, feel free to sub your favorite pasta sauce instead. You can always stir in cooked lentils and/or mushrooms for extra body and protein!

Close up view of serving gluten free pasta bake with vegan cheese

While the sauce is cooking down, throw your pasta of choice in some boiling water with a heavy pinch of salt. When the pasta is al dente, drain and stir into the finished sauce.

Lastly, transfer to a baking dish, top with as much vegan cheese as your heart desires, and bake until the cheese is melty and slightly crispy, about 15 minutes.

Depending on whether you use homemade sauce or not, this can be ready in as little as 35 minutes! (If you make homemade sauce, cook time will be closer to one hour.)

We like to serve ours with some fresh basil and extra red pepper flakes. Oh, and a glass of wine!

More vegan pasta recipes you'll love:

  • Vegan Mac and Cheese (nut free)
  • Creamy Vegan Roasted Red Pepper Pasta
  • Vegan Hamburger Helper via Mississippi Vegan
  • Creamy Sun-Dried Tomato Pasta
  • Lemon Asparagus Pasta
  • Mushroom Alfredo
Overhead view of healthy vegan pasta bake on a rustic wood surface

If you make this vegan pasta bake, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pasta Bake


★★★★★

5 from 10 reviews

  • Author: Lexi
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

This Vegan Pasta Bake packed with vegetables, topped with our favorite vegan cheese and baked to perfection. 


Ingredients

Scale
  • 12 oz gluten free pasta of choice (we used rotini), cooked according to package directions
  • 2 cups cooked green lentils (about ¾ cup uncooked), cooked according to package directions
  • ¼ cup olive oil
  • 1 medium yellow onion, diced
  • 1 tbsp minced garlic
  • 2 cups button mushrooms, diced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ¾ tsp kosher salt
  • ½ tsp ground pepper
  • ½ tsp red pepper flakes
  • 4 cups baby spinach
  • ⅓ cup fresh parsley, chopped well
  • 1 can fire-roasted diced tomatoes
  • 25 oz marinara sauce of choice
  • ½ cup vegan parmesan cheese, divided
  • ½ cup shredded vegan mozzarella cheese
  • 1 package soft vegan mozzarella cheese
  • For topping: basil, red pepper flakes

Instructions

  1. Cook lentils according to package directions. 
  2. Preheat oven to 375 F. 
  3. Preheat large sauté pan over medium heat. Add olive oil and diced onion. Sauté for 5-7 minutes, until onions are translucent. Add in garlic and mushrooms and cook down for additional 5 minutes, stirring often.
  4. Meanwhile, start cooking pasta according to package directions.
  5. Add dried herbs, salt, pepper, and red pepper flakes to sauté pan and stir well. Add spinach and parsley, then add fire-roasted tomatoes, marinara, 2 tbsp vegan parmesan and ½ cup shredded mozzarella. Stir well and let cook down for a few minutes, until pasta is finished cooking. 
  6. Add cooked pasta and stir well. Pour into a 9 x 11 baking dish and spread into an even layer.
  7. Top with sliced soft mozzarella and sprinkle with the remaining 2 tbsp of vegan parmesan cheese.
  8. Bake for 15-20 minutes, until cheese is melty and slightly browned. 
  9. Optional: garnish with fresh basil and extra red pepper flakes.

Notes

Feel free to use store-bought sauce instead of homemade for a quicker option.

  • Category: Dinner
  • Method: Oven
  • Cuisine: Pasta

Keywords: vegan pasta bake

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

Previous Post: « Fire Roasted Tomato and Peach Salsa
Next Post: Vegan Sheet Pan Fajitas »

Reader Interactions

Comments

  1. Claire | The Simple, Sweet Life

    September 22, 2019 at 9:23 pm

    Your vegan pasta bake looks absolutely delicious! I've really been making an effort to include more plant-based meals in our diet and I bet we wouldn't even miss the fact that this doesn't have meat, dairy, or any of those other animal-based products we typically eat. Can't wait to give it a try!

    Reply
    • Eden | Sweet Tea and Thyme

      September 23, 2019 at 8:55 am

      I’m always trying to find new vegan recipes to make my best friend. She’s going to love this!

      ★★★★★

      Reply
  2. Rebecca Blackwell

    September 22, 2019 at 1:52 pm

    I'll be honest - one of the reasons I avoid many vegan recipes is because I love cheese so very much. So, every time I see a recipe that uses a "vegan" cheese, I think it can't be very good. Well, my bad, because this is delicious. I sought out the vegan cheese you recommended and, as you said it would be, it's delicious. Thank you so much for not only a great recipe, but a great product recommendation!

    ★★★★★

    Reply
  3. SHANIKA

    September 22, 2019 at 1:33 pm

    I always love a good Pasta Bake and I love that you chose to use mushrooms and lentils in this! Super easy and it looks amazing!

    ★★★★★

    Reply
  4. Sharon

    September 21, 2019 at 9:36 am

    This vegan pasta bake looks like serious comfort food. I like that it's vegan too so I can make this when I have guests that adhere to a vegan diet.

    ★★★★★

    Reply
  5. Sophie

    September 20, 2019 at 1:28 pm

    Your recipes are so practical and amazing. Thanks for sharing this.

    ★★★★★

    Reply
  6. Amanda

    September 19, 2019 at 7:20 pm

    I'm definitely putting this pasta bake on repeat for the fall! It's so robust and cozy -- perfect comfort food.

    ★★★★★

    Reply
  7. Eva

    September 19, 2019 at 4:17 pm

    I love baked pasta casseroles. Thank you for this recipe, good to have in case you need to make it for a vegan guest!

    ★★★★★

    Reply
  8. Jess

    September 17, 2019 at 9:57 pm

    What a deliciously beautiful pasta dish! I love the combination of flavors and that its vegan!!! I can’t wait to try! YUM!

    ★★★★★

    Reply
  9. Jacqui Debono

    September 17, 2019 at 9:14 pm

    This is the perfect recipe for all the produce coming to an end in the garden, plus I still have tons of basil and herbs growing! We are trying to increase our meat-free meals, so this is perfect!

    ★★★★★

    Reply
  10. Neli

    September 17, 2019 at 1:15 pm

    Such a scrumptious vegan meal - perfect comfort food for colder days. With all these delicious & healthy ingredients I bet it tastes fantastic! I will have to try it soon!

    ★★★★★

    Reply

Let us know what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Featured in:

Featured in Buzzfeed, yahoo, Men's Journal, Huffpost, MSN, Food & Wine, Country Living, yummly, and Parade.

Spring recipes

  • Vegan Asparagus Soup
  • Strawberry Rhubarb Crisp (Vegan)
  • Vegan Blueberry Muffins
  • Asparagus Potato Salad
  • Spring Vegetable Pasta
  • Creamy Polenta with Mushrooms

Most popular recipes

  • How to make Infused Liquors (5 Ways)
  • Vegan Rice Noodles with Crispy Tofu and Mushrooms
  • Super Green Vegetable Soup
  • Cranberry Orange Whiskey Cocktail
  • Vegan Mushroom Stew over Mashed Potatoes
  • The Best Vegan Mac and Cheese

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2021 Crowded Kitchen