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Vegan Penne Pasta Casserole in a round copper pan with a wood spoon taking some out of the pan

Vegan Penne Pasta Casserole

Whole wheat penne, spinach, basil, onions, garlic, and cashew cream come together to make a delicious Italian casserole that's actually healthy!
4.08 from 40 votes
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Course: Main Course
Cuisine: Italian, 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


  • Oven


  • 1 lb 454 g whole grain penne pasta
  • 1 tablespoon 15 ml extra-virgin olive oil
  • 1 red onion chopped
  • 2 garlic cloves minced
  • 15 ounce 411 g fire roasted tomatoes, chopped
  • ½ cup 120 ml water
  • 2 teaspoon 5 g Italian seasoning
  • 1 teaspoon 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


  • 1 cup 112 g cashews, soaked in boiling water for at least 1 hour
  • ¾ cup 180 ml) water
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon 15 ml fresh lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon ground sea salt
  • Ground black pepper to taste
  • ¼ cup 30 g bread crumbs


  • 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.
  • 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.


  • 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.
  • 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.


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. 


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
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!