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Vegan Baked Penne Pasta
This delicious vegan baked pasta recipe is easy to make and filled with flavor and texture.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 Servings
Calories: 472 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 lb penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 red onion chopped
- 2 garlic cloves minced
- 15 ounce fire roasted tomatoes, chopped
- ½ cup water
- 2 tablespoon Italian seasoning
- ground sea salt go taste
- Ground black pepper to taste
- 3 cups baby spinach leaves, pack the cups chopped
- 1 cup 40 g fresh basil leaves, pack the cup, optional chopped
- 1 teaspoon lemon zest
- ¼ cup bread crumbs
FOR THE CASHEW CREAM
- 1 cup raw cashews boil for 10 minutes
- ¾ cup water
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon ground sea salt
- Ground black pepper to taste
- 1 to 2 cups vegan Mozzarella 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.
Cup of Yum
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.
Cup of Yum
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
- NUTRITION DISCLAIMER
- NOTES
- This is best when eaten just after taking it out of the oven.
- Store covered in the refrigerator for up to 4 days. Heat in a 350˚F (176˚) oven (covered in foil) until warmed through.
- Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator.Heat in a 350˚F (176˚) oven (covered in foil) until warmed through.
- Feel free to add vegan "meat" or cannellini beans for extra protein.
- If you prefer to use store bought marinara instead of making it, use a 16 ounce jar and add it to the cooked pasta, cheese and vegetables.
Nutrition Information
Serving
1cup
Calories
472kcal
(24%)
Carbohydrates
73g
(24%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
736mg
(31%)
Potassium
451mg
(13%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1913IU
(38%)
Vitamin C
10mg
(11%)
Calcium
85mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 472
% 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.