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–+ servings
Baked penne pasta in an iron skillet.

Vegan Baked Penne Pasta

This delicious vegan baked pasta recipe is easy to make and filled with flavor and texture.
4.12 from 42 votes
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Course: Main Course
Cuisine: Italian
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 1 hour
0 minutes
Total Time: 1 hour 10 minutes
Servings: 6 Servings
Calories: 472kcal
Author: Linda & Alex
Cost: $10

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
US Customary - Metric

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

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

Serving: 1cup | Calories: 472kcal | Carbohydrates: 73g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 736mg | Potassium: 451mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1913IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 4mg
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