This quick and easy vegan pasta bake is a cozy weeknight dinner recipe. It's made with tender penne pasta, dairy-free mozzarella shreds, fire roasted tomatoes, and veggies. Serve it with one of our fresh and crunchy salad recipes.
We created this recipe way back in 2015, and it's been a fan favorite since day one.
If you like pasta, melted mozzarella, tangy tomatoes, and savory spices, then you're going to love this recipe.
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Ingredients and Substitutions
Here's a visual cue of the ingredients that you'll need to make this recipe.
Pre-cooked Penne Pasta - You can also use ziti if you like. The only real difference between the two shapes is that the ends of the penne is cut at an angle and ziti is cut straight across. Use gluten-free pasta if needed.
Onion and Garlic - Fresh diced red onion and minced garlic is best. If you don't have fresh, you can use onion and garlic powder.
Italian Herbs - A dried Italian herb blend is just fine for this recipe. If you use a blend of fresh herbs, be sure to mince them.
Fire Roasted Tomatoes - Crushed tomatoes work well because they add a little texture. You can use regular crushed tomatoes, but fire roasted improves the flavor.
Lemon Zest - The lemon boosts the acid in this dish and adds a nice flavor.
Cashew Cheese Sauce - This sauce will make the pasta casserole creamy and delicious. You can add more cheese shreds if you don't want to make it, although we highly recommend it.
Vegan Cheese Shreds - We like Violife, Miyoko's, or Daiya shredded mozzarella. It's also good with a liberal amount of vegan parmesan.
Bread Crumbs - The bread crumbs add a lovely texture to this dish. Use gluten-free if necessary.
Instructions
This is a step-by-step tutorial to help you make this vegan pasta casserole.
- While the pasta is boiling, saute the onions and garlic in a large pan, then add the spices, and tomatoes. Cook for approximately 15 minutes.
2. Drain the pasta and add it to the pan with the sauce, along with finely chopped spinach.
3. Stir in the cashew cream sauce.
4. Add the vegan cheese shreds and lemon zest.
5. Stir the ingredients until the pasta is fully covered in the sauce and cheese shreds.
6. Sprinkle the bread crumbs evenly over the top of the casserole, cover with foil, and bake for 20 minutes. Take the foil off and bake for another 10 minutes, or until the breadcrumbs are golden brown and crispy.
FAQs and Pro Tips
Yes, add vegan "meat" and/or cannellini beans to the dish for added protein.
For best results, boil the pasta for 3 minutes less than the suggested cooking time on the box, then drain and add it to the pan before baking. Feel free to add a half of a cup of the starchy pasta water to the sauce before you add the pasta for a saucier dish.
If you don't want to take the time to make the fire roasted tomato sauce, you can add a 16 ounce jar of pre-made marinara.
More Vegan Pasta Recipes
Vegan Baked Penne Pasta
Equipment
- 1 Blender
- 1 large skillet
- 1 stove
- 1 Oven
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.
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.
Brenda Douglas says
Love all your recipes!!! So excited totrythis one. What type of italianseasoning did u use?
Linda Meyer says
Hi Brenda, thank you so much for the kind words. We used a dried Italian Seasoning blend. McCormick's, or any spice brand should have one. Let us know what you think!
J L Gulliver says
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.
Linda Meyer says
Thank you! We're so happy you found it and liked it. 🙂 It does make a lot, but we're all about leftovers. It's great cold so enjoy!
Linda Meyer says
Yay! We're so happy you discovered the recipe and liked it!! It does make a lot, but we're all about leftovers. 🙂 It's great cold, so enjoy.
Lani says
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!!
Linda Meyer says
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!
Katie says
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!
Linda Meyer says
Hi Katie! We're so happy you liked it! It's one of our favorites, too. Brilliant idea to add the Treeline cheese. We have to try that. 🙂
ashley says
Can you soak the cashews overnight instead of boiling them for an hour? Thanks in advance!
Linda Meyer says
Yes, just make sure to put them in the refrigerator. I always worry about bacteria if they sit out overnight.
ashley says
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!
Linda Meyer says
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. 🙂
ashley says
Thanks for the reply...making it now and it smells delicious! So I should bake it first and then just reheat it rather than assembling it all and waiting to bake it when my friends are here?
Linda Meyer says
You can definitely assemble and bake later! Enjoy. 🙂
Karen says
Oops forgot the 5 stars!!!!
Linda Meyer says
Thank you so much, Karen! 🙂
Karen says
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.
Linda Meyer says
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!
Megan says
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!!
Linda Meyer says
Thank you, Megan!!! This is so nice to hear. We get a lot of positive comments on this recipe, it's one of our favorites too. 🙂
Deborah says
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!
Linda Meyer says
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!
Bianca says
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!!!
Linda Meyer says
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. 🙂
Bridget says
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?
Linda Meyer says
Hi Bridget! You can use raw sunflower seeds. Soak them for about 30 minutes and then make the recipe as it's written for the cashews. Merry Christmas!
Sarah Stensberg says
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!
Linda Meyer says
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.
Cindy says
Is that dried basil or fresh?
Linda Meyer says
Hi Cindy, you'll want to use fresh basil. If you don't have any available, use 2 to 3 tbsp of dried, depending on how strong you want the flavor to be.
Cindy says
Thanks Linda! I found fresh and it turned out great. Very delicious!
Linda Meyer says
Thank you so much! I really appreciate that you took the time to let me know. 🙂
Agnes says
What kind of cashews I should use?
Linda Meyer says
Hi Agnes,
You should use raw cashews for best results. Enjoy! 🙂
Peter says
That health food. Look at amazing. Thanks for the recipe
Linda Meyer says
Thank you and you're welcome. 🙂
Alli says
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!
Linda Meyer says
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!
Kelly says
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.
Linda Meyer says
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!
Thea says
Hi, how much does this recipe make? I am having a party for about 15 people. 🙂
Linda Meyer says
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.
Kristen says
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.
Linda Meyer says
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! 🙂
Marie says
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!
Linda Meyer says
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. 🙂
Joyce Berger says
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
Linda Meyer says
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.