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Vegan Penne Pasta Casserole

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This warm and cozy casserole is filled with spinach, basil, creamy cashew cream, and whole grain penne pasta. It’s amazing hot or cold. 

Vegan Penne Pasta Casserole

“Thy breath be rude,” William Shakespeare.

Not yours, your breath is fresh and minty, Shakespeare was referring to winter. If he could feel winter’s breath outside of my door this morning, he might have a few more choice things to say. Brrrr….

But we’re not going to dwell on the cold wind – uh-uh, no we’re not – because my friends, we’ve got this vegan penne pasta casserole to focus on. Check it out!

Vegan Penne Pasta Casserole

Chewy whole grain penne pasta, fire roasted tomatoes, meaty red onion, garlic, fresh spinach, aromatic basil, and creamy cashew cream are blended together in a harmonious, delicious, and gorgeous meal.

If this mouthwatering dish doesn’t take your mind off of the weather, then you better pack your bags and jet off to a tropical location stat. Although, I’d make this in the summer and serve it cold, so it’s an all year kind of winning recipe in my book of food.

Vegan Penne Pasta Casserole

So here’s the funny thing, I’m not a casserole kind of girl. In my baby boomer/gen x (I’m a mutt) kind of mind, casseroles have always seemed cheesy to me. Yes, most do have a lot of cheese in them, but I’m talking about the corny kind of cheesy. Hmmm, come to think of it, a lot of the casseroles from my past had corn in them too. Darn it!

I guess what I’m trying to say is that I didn’t like casseroles, because they always had some mystery ingredient in them; and I don’t like surprises, particularly in my food.

However, this vegan baked penne pasta casserole is nothing like the casseroles of my childhood. You won’t find potato chips (I swear it’s happened), or canned vegetables, or mini marshmallows (don’t ask) in this stunner.

This whole food beauty won’t taste like someone just emptied out all of their soon to be expired food into the pan, baked it, and then proclaimed, “I saw Jacques Pépin make this on TV last year.” It happened, I swear!

My vegan penne pasta casserole is a medley of things that belong  together. You can actually skip the baking part if you want, especially if you like your pasta el dente. But don’t! If you skip the baking then you’ll miss the crunchy toasted bread crumbs, and the crispy edges of the slightly over baked noodles that are on the edge of the pan. More importantly, when it’s baked. all of the flavors marinate and join forces to create an Italian symphony that will light up your mouth!

I’m not exaggerating, this stuff is really that good. In fact, I have a testimonial to share with you.

 

Vegan Penne Pasta Casserole

Yesterday I had got to puppy sit Hooper, so I brought a big bowl of my vegan penne pasta casserole to Alex and Max. Alex called me after they ate dinner, and this is what she said. “Hi mom, I just wanted to tell you that that pasta was amazing! Did you put cashew cheese in it? Oh. My. Gosh. I loved it…..” The conversation went on, but you get the gist of it.

Because Alex is used to my cooking, I don’t usually get a complimentary phone call from her about my food, but when I do, well, that means I’ve outdone myself.

If you’re looking for a warm, hearty, but healthy dinner recipe that will help you fake it until you make it through the end of this winter, make this.

You’re going to love the way it makes your house smell like an Italian kitchen, but most of all, you’re going to love how warm and cozy it will make you feel while you eat it. If you have leftovers, take some to work with you and heat it up, or eat it cold, either way, it’s good.

Try some of our other pasta dishes!

Smoky Pasta with Japanese Eggplant

Amazing Vegan Macaroni and Cheese

Homemade Vegan Pasta

Fast and Fresh Pasta Sauce

Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.

4.04 from 30 votes
Vegan Penne Pasta Casserole in a round copper pan with a wood spoon taking some out of the pan
Print
Vegan Penne Pasta Casserole
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Whole wheat penne, spinach, basil, onions, garlic, and cashew cream come together to make a delicious Italian casserole that's actually healthy!
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Calories: 489 kcal
Author: Linda Meyer
Ingredients
  • 1 lb 454 g whole grain penne pasta
  • 1 tbsp 15 ml extra-virgin olive oil
  • 1 red onion chopped
  • 2 garlic cloves minced
  • 15 oz 411 g fire roasted tomatoes, chopped
  • ½ cup 120 ml water
  • 2 tsp 5 g Italian seasoning
  • 1 tsp ground sea salt
  • Ground black pepper to taste
  • 3 cups 675 g baby spinach leaves, pack the cups
  • 1 cup 40 g fresh basil leaves, pack the cup
FOR THE CASHEW CREAM
  • 1 cup 112 g cashews, soaked in boiling water for at least 1 hour
  • ¾ cup 180 ml) water
  • 1 tsp extra-virgin olive oil
  • 1 tbsp 15 ml fresh lemon juice
  • ½ tsp garlic powder
  • ½ tsp ground sea salt
  • Ground black pepper to taste
  • ¼ cup 30 g bread crumbs
US Customary - Metric
Instructions
  1. Preheat the oven to 350°F (176°C)
  2. 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.
  3. In a large skillet heat the oil on medium-high heat. Add the onions and cook until they begin to caramelize. Approximately 10-15 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, and seasonings. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.
FOR THE CASHEW CREAM
  1. 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.
  2. In a large bowl or the pasta pot, add the pasta, spinach, basil, tomato sauce, and cashew cream and stir until completely combined. Spread into a large baking pan, cover with foil, and bake for 20 minutes. Uncover and evenly spread the breadcrumbs on top. Bake for 10 minutes or until the crumbs begin to turn brown.
Recipe Notes

The nutrition facts in this recipe are an estimate. 

Nutrition Facts
Vegan Penne Pasta Casserole
Amount Per Serving
Calories 489 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 763mg 32%
Potassium 440mg 13%
Total Carbohydrates 77g 26%
Dietary Fiber 5g 20%
Sugars 6g
Protein 16g 32%
Vitamin A 38.2%
Vitamin C 13.1%
Calcium 8.3%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Joyce Berger says

    April 4, 2016 at 11:50 pm

    OMG Linda! The penne pasta casserole was AWSOME! I'm not a vegan , but , what the heck..... Good is good! And so much healthier! My hubby is a meat and potato guy, but also loved it ( with slab of steak on the side).? Oh well, it's a start! Can't wait to try more of your recipes! Joyce
    Reply

    • Linda Meyer says

      April 5, 2016 at 12:45 pm

      Yay! I'm so happy that you and Peter enjoyed the pasta and the cashew cream sauce. Absolutely, baby steps.... :) Thank you for taking the time to comment. I appreciate it.
      Reply

  2. Kristen says

    April 16, 2016 at 3:47 am

    This sounds great!! So it can actually be served cold? I need to make a vegetarian casserole for a party on Sunday, and I have to travel quite some way, but I won't have access to a working oven when I'm there to reheat it, so I'm trying to figure out what to do.
    Reply

    • Linda Meyer says

      April 18, 2016 at 3:24 pm

      Hi Kristen, So sorry I didn't see this until today. Yes, you can serve it cold. If you made it please let me know what you thought. I hope the party was fun! :)
      Reply

      • Marie says

        April 18, 2016 at 9:32 pm

        Oh, that's quite alright! It was a very last-minute dish (and question). It turned out great! I added some toasted cashews to the dish, and it gave some texture to it, too. I served it cold, and it was gobbled up fast! Luckily for me though there was enough leftover for me to take to work for lunch today, and I ate it heated up, and it was just as good (if not better) hot. Thanks so much!
        Reply

        • Linda Meyer says

          April 18, 2016 at 9:36 pm

          That's so good to hear, Marie! Toasted cashews sound like a wonderful addition. I'm going to try that next time. Thank you so much for taking the time to let me know how it turned out, and I'm so happy you and your friends enjoyed it. :)
          Reply

    • Linda Meyer says

      September 26, 2016 at 12:04 am

      Hi Thea, this will make four large servings or six small (approximately 1 and 1/2 cups for a small serving). I'd make two one pound packages of pasta and double the recipe for a party of 15.
      Reply

  4. Kelly says

    November 13, 2016 at 7:43 pm

    I made this today for me (vegan for 6 months) and for my dad (non-vegan) and we both really really liked it. I used 12oz gluten-free pasta. Mine wasn't as red as the photos shows..not sure why. On a separate note, we have Alzheimer's in common. My mother passed away in June 2015 after a 10-year battle with the disease. A terrible disease I pray I never get.
    Reply

    • Linda Meyer says

      November 14, 2016 at 1:00 pm

      Hi Kelly, I'm so sorry to hear about your mom. Alzheimer's is such a wretched disease. My dad fought for ten years as well, and every minute was a fight for him. That's why I ran my first marathon to raise money for the Alzheimer's Organization and will do so again next fall. I used to worry about it too, but the newest research shows that eating clean and exercising regularly can drastically diminish your chances of getting it. I'm just going to do my best to diminish my chances and pray a lot. I'm so happy that you enjoyed the casserole! It's one of my neighbor's favorite pasta recipes. The color of my pictures usually look brighter than real life because I photograph them in natural light. Also, tomatoes are always different depending on brands and types. :) Thanks for taking the time to comment!
      Reply

  5. Alli says

    April 4, 2017 at 1:53 am

    Hello. I'm pregnant and prepping freezer meals at the moment, so was wondering if you have tried making and freezing this before baking? If so, are there any changes that might need to be made? Also, what would be a suggested cooking time from frozen -maybe 50 or 60mins? Thanks!
    Reply

    • Linda Meyer says

      April 4, 2017 at 3:33 pm

      Hi Alli! Congratulations! :) I haven't tried freezing this, but it's similar to lasagna, so I'm sure it would be fine. The only thing I'd do is to make extra cashew cream when you reheat it and add it to the casserole about five minutes before you take it out of the oven. Cashew cream tends to dry out if you cook it too long. I'd suggest reheating it covered in a 325 degree oven for approximately 45 minutes. Best of luck to you!
      Reply

  8. Sarah Stensberg says

    December 17, 2017 at 3:25 pm

    The cashew cream sauce was so amazing! It tasted like alfredo sauce but you could easily make it into a cheesier sauce or even a pesto. I was so impressed by the consistency and flavor!
    Reply

    • Linda Meyer says

      December 17, 2017 at 11:31 pm

      Hi Sarah! Thank you so much for letting us know how much you enjoyed the recipe. We really appreciate it! That sauce is one of our favorites and you're right, you can make it many different ways by adding more or less of the ingredients.
      Reply

  9. Bridget says

    December 21, 2017 at 9:14 am

    Hi Linda. I’d like to try this vegan pasta dish this weekend as part of a non-vegan Christmas dinner but my daughter has a nut allergy. Have you tried making the cream sauce with anything other than nuts?
    Reply

  10. Bianca says

    January 22, 2018 at 5:33 pm

    When I say this was absolutely amazzzzing...IT. WAS. AMAZZZZZZZZING. I swear all the flavors combined together!!! I will definitely be making this again. That cashew sauce...10/10. Thank you for sharing your recipes!!!
    Reply

    • Linda Meyer says

      January 23, 2018 at 12:58 pm

      Hi Bianca! Thank you so much!!! We're so happy to hear this and really appreciate that you took the time to let us know how much you liked it. Your kind words made our day. :)
      Reply

  11. Deborah says

    March 1, 2018 at 8:21 pm

    Sooooo good! Just made this for my new to veganism partner. After eating it she grilled me about there being cheese it it haha. I added a few red pepper flakes and topped with some toasted sesame seeds for a twist. Thanks again!
    Reply

    • Linda Meyer says

      March 1, 2018 at 11:02 pm

      Hi Deborah! Thank you so much, we love it! Red pepper flakes are always welcome on our pasta dishes, the spicier the better, and the toasted sesame seeds are also a perfect addition. Yum!
      Reply

  12. Megan says

    March 23, 2018 at 2:19 pm

    I have been vegan only 2 months but I have made probably 60 different recipes or so since then and this one is by far my favorite! It's so delicious even my picky 4 year old liked it and omni family members! Thank you so much for this!!
    Reply

  13. Karen says

    May 28, 2018 at 3:32 pm

    Well, I didn't drain the tomatoes! Delicious. A keeper! I added a few sundried tomatoes into the tomato sauce since I think they help give tomato sauces a bit more flavor. Otherwise kept everything the same! So darn good.
    Reply

    • Linda Meyer says

      May 29, 2018 at 12:48 pm

      Thank you, Karen! We're so happy to hear it. I agree, sundried tomatoes are so good, unfortunately, my husband is a weirdo and doesn't like them. LOL!
      Reply

  15. ashley says

    September 12, 2018 at 7:37 pm

    This recipe looks great and I'm planning on making it for some friends this week. Can you make it a day ahead of time? Thanks!
    Reply

    • Linda Meyer says

      September 13, 2018 at 12:59 pm

      Hi Ashley! Thank you so much. Yes, you can make it ahead of time. I would make sure that the pasta is really el dente so when you reheat it it doesn't get mushy. Also, add a little bit of water (1 cup) to the sauce so it doesn't dry out when you bake it the second time. Finally, cover the pan with foil or a lid when you reheat it, so again, the sauce doesn't dry out. Enjoy! This is one of my neighbor's favorite recipes, she's not vegan and makes it all of the time. :)
      Reply

  17. Katie says

    November 26, 2018 at 1:46 am

    I made this tonight and it is DELiCIOuS. Though instead of making cashew cream I added a scoop of Treeline Soft French-Style Herb-Garlic Nut Cheese-otherwise followed the recipe - so good!
    Reply

  18. Lani says

    December 24, 2018 at 6:17 pm

    I’ve been vegan for a few years now and I always come back to this recipe! It’s a huge hit with my vegan and non-vegans friends and family. Plus, I looooove it. I recently made it for a work Christmas Party and it was empty when I brought my dish home. I’ve added grated vegan Parmesan cheese (brand: Follow your Heart) on top while it baked and it made it sooo creamy. I also add a little bit of spaghetti sauce to it when I mix in the cashew cream sauce because I like mine a little more tomato-y! This time I’ll be making it with Parmesan slices (same brand) to try so I’ll let you know how that goes. I’ll also be refrigerating it over night to take to my moms house Christmas morning, so I’ll let you know how that goes as well. Please drop me some pointers if you have any and thank you for this AMAZING recipe!!
    Reply

    • Linda Meyer says

      December 26, 2018 at 5:34 pm

      Hi Lani! Thank you so much for the kind words, we really appreciate that you took the time to let us know how much you enjoy this recipe. We also love that you added more sauce and cheese to make it your own. I'm sure you know by now that the dish is fine if it sits overnight in the refrigerator. Hopefully you covered it when you heated it up and added a bit more sauce if needed. Happy 2019 to you!
      Reply

  19. J L Gulliver says

    January 15, 2019 at 8:23 pm

    Can't believe it's taken me so long to make this casserole. It has so much mouth-watering flavor. It did take my largest (4Q) casserole dish. That was after I tried to cram it into a 2 1/2 Q dish first. I'm so glad we have plenty of leftovers. Going to try it cold for one meal. Thanks for the wonderful recipe.
    Reply

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