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Looking for a creamy, cheesy, and oil-free pasta bake? This WFPB Baked Pasta is packed with veggies in rich cashew-based sauce and topped with homemade vegan parmesan for a golden, crispy finish.
It’s easy to make, full of flavor, and completely plant-based! This dish is ideal for quick and easy weekday night dinners.
Perfect comforting meal!
There’s nothing more comforting than a creamy baked pasta dish, and this WFPB Baked Pasta with Veggies hits all the right notes—rich, cheesy, and incredibly satisfying.
This version is entirely dairy-free, oil-free, and made with wholesome ingredients, making it perfect for a healthy, plant-based lifestyle.
I love recipes that use leftovers, just like this one. Feel free to customize it with whatever ingredients you have to create your delicious version.
If you’ve been craving a creamy, baked pasta casserole that’s both nutritious and delicious, this recipe is for you!
I really hope you enjoy it and give it a try!
WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This recipe is not only vegan but also:
- Dairy-Free
- Egg-Free
- Gluten-Free (Use gluten-free pasta and ensure all other ingredients are certified gluten-free)
- It can be Nut-Free (Omit cashews and use silken tofu for the sauce; swap cashews in the parmesan for sunflower seeds or use this recipe)
- Oil-Free
- Soy-Free (Use coconut aminos instead of miso, or use chickpeas miso. Choose soy-free plant-based milk)
This recipe suits those following a vegan, oil-free, refined-sugar-free, and whole-food plant-based diet.
WHY THIS RECIPE WORKS AND IT’S GOOD FOR YOU
Here are some highlights:
Wholesome Ingredients – No processed vegan cheese or oil, just real food!
Creamy & Flavorful – The cashew-based sauce makes it rich and delicious.
Easy to Customize – Swap in your favorite veggies or use gluten-free pasta.
Perfect for Meal Prep – Make ahead and store for easy weeknight dinners.
HOW TO PREPARE THIS VEGAN BAKED PASTA
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This easy-baked pasta recipe involves cooking the pasta, making a creamy cashew sauce, sautéing the veggies, combining everything, and baking until golden and crispy.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To make this baked pasta, here’s what you’ll need:
- Large Pot – For boiling the pasta.
- Mixing Bowl – To combine pasta, sauce, and veggies.
- Blender – To blend the creamy cashew sauce.
- Large Pan – For sautéing the veggies.
- Baking Dish – A standard 9×13-inch dish works well for baking.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here’s everything you’ll need to make this delicious baked pasta:
For the veggie pasta:
- Whole wheat or lentil pasta (penne, rigatoni, or fusilli) – Forms the base of the dish, providing structure and heartiness. Substitute: Gluten-free pasta for a gluten-free option.
- Broccoli – Adds texture and a slight crunch—substitute: Cauliflower or asparagus.
- Mushrooms – Sliced for a hearty, umami-rich texture—substitute: Eggplant or zucchini.
- Cherry Tomatoes – Adds a slight tangy sweetness and moisture—substitute: Sun-dried tomatoes or roasted red peppers.
- Frozen Peas – A sweet, nutritious addition—substitute: Edamame.
- Garlic – Minced for deep flavor.
- Oregano, Basil, Smoked Paprika – Provides an Italian-inspired seasoning.
- Salt & Pepper – Enhances overall flavor.
The sauce:
- Plant-based milk—almond, soy, or oat—creates a creamy base. Substitute Coconut milk for a richer texture.
- Raw Cashews—Soak or boil for a creamy texture. For a nut-free option, substitute sunflower seeds or tofu.
- Nutritional Yeast – Adds a cheesy flavor.
- Lemon Juice – Provides slight tanginess and balances flavors.
- Miso Paste – Boosts umami depth—substitute for Coconut aminos or Chickpea Miso for a soy-free option.
- Garlic Powder & Onion Powder – Enhances overall seasoning and depth.
- Tapioca Starch – Thickens the sauce and gives it a creamy consistency. Substitute: Cornstarch or arrowroot powder.
Topping
- Homemade Vegan Parmesan adds a cheesy, crunchy topping. See my recipe here. I also have this option for nut-free parmesan.
DIRECTIONS WITH PICTURES
To prepare this recipe, follow these steps:
Cook the Pasta: Boil salted water, cook pasta until al dente, drain, and set aside.
Make the Vegan Parmesan: Prepare Homemade Vegan Parmesan. See my recipe here. I also have this option for nut-free parmesan.
Prepare the Sauce: Blend all sauce ingredients until smooth, adjust thickness with plant-based milk, and season to taste.
Sauté the Veggies: Sauté garlic, mushrooms, and broccoli in water or broth for 5 minutes; add cherry tomatoes, oregano, basil, smoked paprika, salt, and pepper; cook for 2 minutes. Stir in frozen peas and cook for one more minute.
Combine Pasta and Sauce: Mix cooked pasta, sautéed veggies, and creamy sauce in a bowl or in the same pan.
Assemble and Bake: Preheat oven to 375°F (190°C), transfer mixture to a baking dish, and top with Homemade Vegan Parmesan.
Bake: Bake uncovered for 20-25 minutes, until golden and crispy.
Serve and Enjoy: Cool for a few minutes, garnish with fresh basil or parsley, and serve.
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- Creamy with a satisfying texture
- Made with wholesome plant-based ingredients
- Customizable with your favorite veggies
- Perfect for meal prep and leftovers
- Gluten-free and soy-free options available
Let’s prepare this delicious recipe!
OTHER COZY PASTA RECIPES TO TRY!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
CREAMY BAKED PASTA WITH VEGGIES (WFPB & OIL-FREE)
Equipment
- 1 large pot
- 1 mixing bowl
- 1 Blender
- 1 Large pan
- 1 Baking dish (A standard 9×13-inch dish works well for baking)
Ingredients
For the pasta:
- 12 oz pasta (340 g whole wheat, GF or lentil pasta penne, rigatoni, or fusilli)
- 1 cup broccoli (chopped)
- 1 cup mushrooms (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup frozen peas
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- Salt and black pepper (to taste)
For the creamy sauce:
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- ½ cup raw cashews (soaked for 2 hours, or boiled for 10 minutes)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp miso paste (for umami flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp tapioca starch (for thickening)
- ½ tsp salt
For the topping:
- Homemade Vegan Parmesan – See the notes for my recipe options.
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Vegan Parmesan: Prepare Homemade Vegan Parmesan following the recipes in the notes.
- Prepare the Sauce: Blend all the sauce ingredients until smooth. If it’s too thick, add a little more plant-based milk. Taste and adjust seasoning if needed.
- Sauté the Veggies: In a large pan over medium heat, sauté the garlic, mushrooms, and broccoli with a splash of water or vegetable broth for about 5 minutes. Add the cherry tomatoes, oregano, basil, smoked paprika, salt, and pepper, and cook for another 2 minutes. Add the frozen peas and cook for one more minute until warmed.
- Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta, sautéed veggies, and the creamy sauce. Mix well to coat everything evenly.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Transfer the pasta mixture to a baking dish. Sprinkle Homemade Vegan Parmesan generously over the top.
- Bake: Bake uncovered for 20-25 minutes or until the top is golden and slightly crispy.
- Serve and Enjoy: Let it cool for a few minutes before serving. Garnish with fresh basil or parsley.
Notes
- For the topping: See my recipe for details:
Cashew-Based Vegan Parmesan
Nut-Free Vegan Parmesan - For a nut-free version, replace cashews with silken tofu or sunflower seeds.
- Gluten-free pasta can be used to make this dish suitable for gluten-free diets.
- Adjust the thickness of the sauce by adding more or less plant-based milk.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for later use.
WAYS TO ENJOY THIS RECIPE
Here are some delicious ways to enjoy this recipe:
- Pair with a Salad – Serve with a fresh green salad for a balanced meal.
- With a Side of WFPB Garlic Bread – Enjoy with homemade whole wheat garlic bread.
- Meal Prep Friendly – Store in the fridge for up to 4 days or freeze for later.
DID YOU MAKE THIS CREAMY BAKED PASTA WITH VEGGIES?
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