Easy "Cheesy" Vegan Pasta Bake
This easy vegan pasta bake is loaded with zucchini, summer squash, and made with chickpea pasta for added protein. A simple vegan cheese sauce completes the meal.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 6
Calories: 245kcal
- 8 oz chickpea pasta
- ½ teaspoon salt
- 2 zucchini
- 1 summer squash
- 1 tsp Italian Seasoning
- 24 oz jar of marinara sauce oil free
Vegan Cheese Sauce
- ¾ cup coconut milk
- 3 tablespoon nutritional yeast
- 1 tablespoon gluten-free flour
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
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 flour 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.
Tips for Making Vegan Pasta Bake
- 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.
Calories: 245kcal | Carbohydrates: 34g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 781mg | Potassium: 739mg | Fiber: 9g | Sugar: 10g | Vitamin A: 734IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 6mg