This easy “cheesy” vegan pasta bake is loaded with zucchini, and summer squash, and made with chickpea pasta for added protein. A simple whole food plant-based weeknight meal that’s also gluten-free.
When I first got married one of the staple dishes I made for my husband was a cheesy vegetable pasta bake from Giada De Laurentiis.
I was vegetarian at the time and this dish satisfied my meat-eating husband and I felt good about hiding some vegetables in there. He loved casseroles, and this dish was just up his ally!
Giada’s recipe was loaded with several different kinds of cheese, penne pasta, olive oil, butter, and roasted vegetables.
The other day my husband was reminiscing about the days I made Giada’s baked penne pasta, so I decided to resurrect the recipe but make some significant changes to make it healthier and vegan-friendly.
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š Why You’ll Love this Recipe
- Crowd-Pleasing
- Easy to Customize
- Makes Great Leftovers
- Added Protein with Chickpea Pasta
- Gluten-Free
- Dairy-free
- Oil-free
š„£ Ingredients and Notes
Chickpea Pasta: This is a great gluten-free pasta option that is still satisfying in both texture and taste. You could also use lentil pasta or whole wheat penne pasta. However, if you choose to use whole wheat penne it will not be gluten-free.
Organic Marinara Sauce: The sauce I shared here is oil-free and vegan. If you’re not worried about being oil-free, you can choose your favorite vegan-friendly marinara sauce.
Zucchini and Summer Squash: I used these vegetables as they are currently in season. You can swap these out for other seasonal vegetables. Add your favorite mushrooms, red pepper, spinach, or red onion.
Coconut Milk: You can swap this out for any other dairy-free milk alternatives like soy milk, or almond milk.
Gluten-Free Flour: I recommend using oat flour, spelt flour, or a gluten-free 1:1 flour blend.
Nutritional Yeast: Nutritional yeast is what helps give this dish a cheesy flavoring. It’s not actual yeast that is used for baking.
Spices: A combination of Italian seasoning, onion powder, garlic powder, paprika, salt, pepper, and dried parsley.
š Instructions for Vegan Pasta Bake
Step 1: Preheat the oven to 400 F. Chop zucchini and summer squash into bite-size pieces. Line a sheet pan with aluminum foil or parchment paper. Place chopped zucchini and summer squash on a sheet pan. Sprinkle Italian seasoning, salt, and pepper evenly over the vegetables. Bake for 20 minutes.
Step 2: While vegetables are in the oven boil water for pasta adding a teaspoon of salt to the water. Once the water is boiling pour in the pasta, and cook for approximately 8 minutes. Follow package instructions for specific cooking times.
Step 3: Heat coconut milk over medium heat. Whisk in the flour and then nutritional yeast. Add salt, onion powder, garlic powder, and paprika. Stir continuously until combined and all lumps are gone.
Step 4: Drain the pasta. In an oven-safe baking dish, combine pasta, marinara sauce, and roasted vegetables.
Step 5: Bake in the oven at 350 F for 15 minutes or until the top is browned. Serve immediately.
ā FAQS
Using chickpea pasta in place of regular penne pasta makes this bake gluten-free. It also decreases the calories, increases the protein, increases the fiber, and reduces the carbohydrates. Eliminating oil and butter makes this recipe whole food plant-based, and significantly reduces the total calories per serving. I cut out the cheese and created my own “cheese” sauce for the topping using coconut milk and nutritional yeast.
Use whatever is in season, what your family likes best, or what needs to be eaten before it turns. This is the kind of dish you can clean out your refrigerator with. Try red or green peppers, broccoli, mushrooms, onion, asparagus, spinach, kale, chopped fresh tomatoes, or eggplant.
Yes, you can make this up to one day in advance. Prepare the pasta, roast the veggies, make the cheese sauce, and layer the pasta bake. Then cover with foil and store in the refrigerator until you’re ready to bake and serve.
If you don’t want to use cheese sauce, top with vegan mozzarella, and vegan parmesan.
š©āš³ Serving Suggestions
Fresh Herbs: Sprinkle chopped fresh basil, or fresh parsley on top of your pasta bake for garnish.
Red Pepper Flakes: I love a little heat in so many dishes. Adding a sprinkle of red pepper flakes adds a subtle touch of spice to this recipe.
š Variations
Different Pastas: You can use any type of pasta. I prefer penne, rigatoni, farfalle, or fusillini.
Add More Protein: Add cooked lentils, vegan sausage, or vegan meat crumbles to your casserole dish.
āļø Storage
Store: Store your Vegan Pasta Bake leftovers in an airtight container once cooled completely, in the refrigerator for up to 5 days. You can reheat it in the oven or microwave when ready.
Freeze: Store in a freezer safe container. Place in the freezer for 2-3 months. When ready to reheat, place in the oven at 350 F for 30 minutes.
š Expert Tips
- Line your sheet pan prior to roasting the vegetables. Without using oil the vegetables can stick to the pan.
- Use an organic vegan-friendly pasta sauce.
- Choose non-starchy vegetables for your bake.
- Don’t overcook the pasta. Keep it al dente, as you’ll also bake this in the oven.
- Line your sheet pan prior to roasting the vegetables. Without using oil the vegetables can stick to the pan.
- Use an organic vegan-friendly pasta sauce.
- Choose non-starchy vegetables for your bake.
- Don’t overcook the pasta. Keep it al dente, as you’ll also bake this in the oven.
š More Pasta Recipes!
Recipe
Easy “Cheesy” Vegan Pasta Bake
Ingredients
- 8 oz chickpea pasta
- Ā½ teaspoon salt
- 2 zucchini
- 1 summer squash
- 1 tsp Italian Seasoning
- 24 oz jar of marinara sauce oil free
Vegan Cheese Sauce
- Ā¾ cup coconut milk
- 3 tablespoon nutritional yeast
- 1 tablespoon gluten-free flour
- Ā½ teaspoon onion powder
- Ā¼ teaspoon garlic powder
- Ā¼ teaspoon paprika
Instructions
- Preheat oven to 400 F. Chop zucchini and summer squash into bite size pieces. Line a sheet pan with aluminum foil. Place chopped zucchini and summer squash on sheet pan. Sprinkle seasoning evenly over the vegetables. Bake for 20 minutes.
- While vegetables are in the oven boil water for pasta, following package instructions. Once water is boiled pour in pasta, and cook for approximately 8 minutes.
- While pasta is boiling prepare cheese sauce. Heat coconut milk over medium heat. Whisk in flourĀ and then nutritional yeast. Add salt, onion powder, garlic powder, and paprika. Whisk until combined and all lumps are gone.
- Drain pasta. In an oven safe baking dish, combine, pasta, pasta sauce, and roasted vegetables. Evenly spread cheese sauce over top.
- Bake in oven at 350 F for 15 minutes or until top is browned. Serve immediately.
Video
Notes
- Line your sheet pan prior to roasting the vegetables. Without using oil the vegetables can stick to the pan.
- Use an organic vegan-friendly pasta sauce.
- Choose non-starchy vegetables for your bake.
- Don’t overcook the pasta. Keep it al dente, as you’ll also bake this in the oven.
- Line your sheet pan prior to roasting the vegetables. Without using oil the vegetables can stick to the pan.
- Use an organic vegan-friendly pasta sauce.
- Choose non-starchy vegetables for your bake.
- Don’t overcook the pasta. Keep it al dente, as you’ll also bake this in the oven.
- Keep in the refrigerator for up to 5 days.
- Freeze for 2-3 months.
- From frozen, reheat in the oven at 350 for 30 minutes.
Ann
So good! SO easy! I used a low sodium marinara sauce and spinach, carrots and mushrooms. (That was all I had at the time). Will make again!!
Ruth
Can this be made early and frozen? Does it reheat well?
Alison Corey
Yes, you could make this and freeze it for later. Just be sure to place it in an air tight freezer safe container. It should keep for 2-3 months in the freezer.
Jamie McClard
If i’m trying to use up frozen broccoli and cauliflower, would i still roast them before adding to the pan with the pasta?
Alison Corey
Yes, I would recommend roasting the frozen veggies. It will enhance the flavor. However, if you want to skip a step you can add them to the pasta dish.
Jennifer
Do you use canned coconut milk or the carton? Can I sub almond milk?
Alison Corey
I use canned coconut milk. It has a higher fat content which is needed for the creaminess of the cheese sauce. I wouldn’t recommend using almond milk because it doesn’t have the same creaminess of coconut. But if you use it let me know how it turns out.
Michelle
I can’t wait to try this recipe! I love the idea of a healthy pasta meal
Michele Peterson
I love this recipe and how you creatively cut calories and fat, yet kept all the big flavour. Definitely a winner for our family!
Cookilicious
absolutely love pasta on a weeknight! Your recipe looks great
Irina
This cheesy vegan pasta bake recipe seems easy to make. I am gonna keep the recipe and teach my son to cook this meal. He has recently started looking for healthy recipes! Thanks for sharing.
Patty at Spoonabilities
Oh this sounds amazing! I love the chick pea pasta for added protein. I’ve never tried that and now for sure this will be on my menu!
Jen
This sounds amazing!! I love anything like this, and the hubby usually does too