Vegan Baked Pasta
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
8 Servings
-
Calories
465 kcal
-
Course
Main Course
Vegan Baked Pasta
Description
This Vegan Baked Pasta recipe blends cooked penne pasta with layers of a creamy vegan ricotta made from raw cashews, apple cider vinegar, nutritional yeast, and seasonings, and a tomato-based walnut Bolognese sauce seasoned with dried herbs and salt. The pasta is intentionally undercooked by a few minutes to avoid over-softness after baking. Assembly involves layering sauce, pasta, ricotta, then repeating before a final bake, which melds the flavors and creates a lightly browned top.
The walnut pieces imitate minced meat texture within the hearty tomato sauce, while the cashew ricotta adds a mild tang and creamy consistency. This layered casserole results in a dish with varied textures from tender pasta to creamy cheese and a slightly chunky sauce. It can be topped with vegan parmesan if desired.
Leftovers refrigerate or freeze well, making this a convenient make-ahead meal. Preparations like soaking cashews help if a food processor is not powerful. The recipe balances multiple pantry ingredients into a wholesome vegan comfort dish mindful of texture and flavor harmony.
Despite multiple components, many steps occur concurrently, so the dish comes together efficiently. Nut-free swaps are possible by substituting sunflower seeds and pepitas for cashews and walnuts, respectively. Serving this baked pasta suits both casual family dinners and plant-based meal planning.
Ingredients
- 1 pound penne pasta gluten free if preferred, or pennoni pasta
For the Vegan Ricotta
- 1.5 cups cashew nuts raw
- 1 tablespoon apple cider vinegar
- ¼ cup nutritional yeast
- ¾ teaspoon salt 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 walnuts small enough to resemble minced meat, chopped
- ½ teaspoon salt sea salt
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon parsley dried
Optional
- ⅓ cup vegan parmesan cheese
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.
Notes
- Store leftovers refrigerated up to 3-4 days or freeze for up to 3 months.
- Undercook pasta by 2-3 minutes to prevent over-softening during baking.
- If your food processor is weak, soak cashews in hot water for 15-20 minutes before blending the ricotta.
- For a nut-free version, use sunflower seeds instead of cashews and pepitas instead of walnuts.
- The recipe involves multiple ingredients but many steps can be done simultaneously to save time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
