Vegan Baked Penne Pasta
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 Servings
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Calories
472 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Baked Penne Pasta
Description
This Vegan Baked Penne Pasta starts with cooking the pasta just shy of al dente so it finishes cooking during baking. A tomato sauce is prepared with sautéed onions, garlic, fire-roasted tomatoes, Italian seasoning, and water, simmered for 15 minutes to develop flavor. Baby spinach and optional fresh basil add freshness and color.
A creamy cashew sauce is blended from boiled cashews, water, olive oil, lemon juice, garlic powder, salt, and pepper until smooth and silky. This nourishing, dairy-free sauce provides richness and body to the dish.
Mixed with cooked pasta, tomato sauce, and spinach, the casserole is topped with vegan mozzarella shreds and breadcrumbs before baking until heated through and golden on top. The result is a satisfying combination of creamy, tangy, and herbaceous flavors with a pleasant baked texture.
This dish is best enjoyed freshly out of the oven but can be stored covered in the refrigerator for up to 4 days and reheated in the oven. It also freezes well for up to 3 months, making it practical for meal prepping.
Ingredients
- 1 lb penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 red onion chopped
- 2 garlic minced, cloves
- 15 ounce fire roasted tomatoes chopped
- ½ cup water
- 2 tablespoon Italian seasoning
- sea salt ground, to taste
- ground black pepper to taste
- 3 cups baby spinach chopped, leaves, pack the cups
- 1 cup basil chopped, 40 g fresh leaves, pack the cup, optional
- 1 teaspoon lemon zest
- ¼ cup bread crumbs
FOR THE CASHEW CREAM
- 1 cup cashew nuts boil for 10 minutes, raw
- ¾ cup water
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon lemon juice fresh
- ½ teaspoon garlic powder
- ½ teaspoon sea salt ground
- ground black pepper to taste
- 1 to 2 cups mozzarella cheese vegan, shreds
Instructions
- Preheat the oven to 350°F (176°C)
- Bring a large pot of water to a boil. Salt the water and cook the pasta according to the instructions. For best results, cook until just al dente, approximately 3 minutes less than the cooking instructions. The pasta will cook more while baking. Drain the water.
- In a large skillet heat the oil on medium-high heat. Add the onions and cook until they become translucent, approximately 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water (add from the pasta water), add the 2 tablespoons of Italian seasoning and salt and pepper to taste. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.
FOR THE CASHEW CREAM
- Put the cashews, water, olive oil, lemon juice, garlic powder, salt, and pepper in a high-powered blender and blend until the liquid is smooth and creamy. Approximately 2 minutes. There shouldn’t be any pieces of nuts in the mix.
FOR THE CASSEROLE
- Add the cooked and drained pasta to the skillet. Add the chopped spinach, basil, cashew cream, vegan cheese shreds, and lemon zest and stir until completely combined. Evenly sprinkle the breadcrumbs over the top and cover with foil. Bake for 20 minutes. Uncover and bake for 10 minutes or until the crumbs begin to turn brown and crispy.
Notes
- Best enjoyed just after baking for optimal texture and flavor.
- Store leftovers covered in the refrigerator for up to 4 days; reheat covered at 350°F until warmed through.
- Can be frozen in suitable containers for up to 3 months and thawed in the refrigerator before reheating.
- Optional vegan "meat" or cannellini beans can be added for extra protein.
- If using store-bought marinara, use 16-ounce jar added to cooked pasta, cheese, and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 472kcal | 24% |
| Carbohydrates | 73g | 24% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 736mg | 31% |
| Potassium | 451mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1913IU | 38% |
| Vitamin C | 10mg | 11% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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