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Vegetable Pasta Casserole

CREAMY BAKED PASTA WITH VEGGIES (WFPB & OIL-FREE)

This creamy baked pasta with veggies is a wholesome,oil-free, and delicious meal perfect for any occasion. Made with a rich,dairy-free cashew sauce and topped with homemade vegan parmesan, it's a comfort food favorite that’s 100% WFPB-friendly!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Italian-Inspired, Vegan
Servings 4 to 6 servings

Equipment

  • 1 large pot
  • 1 mixing bowl
  • 1 Blender
  • 1 Large pan
  • 1 Baking dish (A standard 9x13-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.