Vegan Baked Pasta
User Reviews
5.0
36 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 Servings
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Calories
465 kcal
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Course
Main Course
Vegan Baked Pasta
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This vegan baked pasta is the ultimate comfort dish with layers of tender penne, cashew ricotta cheese, and a hearty bolognese sauce.
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Ingredients
- 1 pound pennoni or penne pasta gluten free if preferred
For the Vegan Ricotta
- 1.5 cups raw cashews
- 1 tablespoon apple cider vinegar
- ¼ cup nutritional yeast
- ¾ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup water
For the Bolognese Sauce
- 5 cups tomato sauce use your favourite kind
- 1 cup chopped walnuts small enough to resemble minced meat
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
Optional
- ⅓ cup Vegan Parmesan Cheese
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Instructions
- Preheat your oven to 425℉/218℃ and grab a casserole dish that is 9"x 13" or similar to set aside. Then, fill a large pot with generously salted water and bring it to a boil.
- While waiting for your water to boil, make your dairy-free ricotta. Add all the ricotta ingredients to your food processor and process until smooth. Stop to scrape down the sides as needed and set it aside.
- By now, your water should be boiling, so add your pasta to the pot and UNDERCOOK it by 2-3 minutes compared to the package directions. Then drain immediately.
- While the pasta is cooking, prepare your sauce by stirring the Bolognese ingredients in a bowl. Set it aside.
- When the pasta is cooked, begin assembling your vegan baked pasta dish.
Assembly
- Add a thin layer of sauce to the bottom of your dish to prevent sticking. Then add half of your cooked pasta on top, another thin layer of sauce, and half of the ricotta cheese. Spread the cheese as best as you can, but it doesn't need to be perfect.
- Now add the remaining half of the pasta, another layer of sauce, and the remaining ricotta cheese. Spread the cheese, add one more layer of sauce, and then sprinkle with the vegan Parmesan cheese, if using.
- Bake uncovered for 20 minutes, and then remove the tray from the oven. Garnish with fresh herbs, and sprinkle with red pepper flakes, black pepper, or more vegan parmesan cheese.
Equipments used:
Notes
- Leftovers keep refrigerated for 3-4 days or you may freeze for up to 3 months.
- Unlike most of the recipes on the blog, this one does exceed 400 calories per serving, so consider this for an occasional cheat day. ;)
- Do not overcook your pasta. Remember that it will continue cooking in the oven, so it's best to UNDERCOOK it by 2-3 minutes.
- If you don't have a strong food processor or blender, soak your cashews in hot water before blending. Boil some water in a pot or kettle and soak the cashews for 15-20 minutes. This will soften them, making them easier to process. Drain and make the cheese as directed.
- For nut-free: use sunflower seeds instead of cashews for the ricotta with similar results. Omit the walnuts, or use pepitas with similar results. Or make my tofu ricotta instead.
- Don't be overwhelmed by the number of ingredients and steps. Most are pantry ingredients and spices and many of the steps are done simultaneously, so it won't take long. See the process shots above, in the post, if needed, to assist with assembling.
Nutrition Information
Show Details
Calories
465cal
(23%)
Carbohydrates
56g
(19%)
Protein
15g
(30%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Sodium
493mg
(21%)
Potassium
573mg
(16%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
20IU
(0%)
Vitamin C
14mg
(16%)
Calcium
36mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465cal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 493mg | 21% |
| Potassium | 573mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 14mg | 16% |
| Calcium | 36mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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