Easy "Cheesy" Vegan Pasta Bake
Easy "cheesy" vegan pasta bake loaded with zucchini, summer squash, and made with chickpea pasta for added protein. A simple whole food plant-based weeknight meal without oil, and gluten-free.
- 2 zucchini
- 1 summer squash
- 1 tsp Italian Seasoning
- 8 oz chickpea pasta
- ¾ cup coconut milk
- 1 tbsp gluten-free flour
- 3 tbsp nutritional yeast
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp paprika
- 24 oz jar of marinara sauce oil free
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.
- Line your sheet pan prior to roasting the vegetables. Without using oil the vegetables can stick to the pan.
- Use an organic oil free pasta sauce.
- Choose non-starchy vegetables.
- Don't overcook the pasta. Keep it al dente, as you'll also bake this in the oven.
Calories: 245kcal | Carbohydrates: 34g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Sodium: 838mg | Potassium: 769mg | Fiber: 9g | Sugar: 11g | Vitamin A: 728IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 6mg