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Home » Pasta

Creamy Baked Vegan Pasta (Gluten Free)

Published: Jul 26, 2021 · Modified: May 17, 2022· By: Janelle Hama

Jump to Recipe

A wonderfully creamy no boil baked vegan pasta bake that is easy, gluten free and packed with vegetables. Can be enjoyed both warm or cold.

vegan pasta bake in a red casserole dish
Creamy baked vegan pasta

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Jump to:
  • 😋Why you’ll love this recipe
  • 🍝Ingredients
  • 🍝How To Make Baked Vegan Pasta
  • 🍝Variations
  • ⭐Pro Tips
  • 🥗Serving Suggestions
  • ❓FAQ
  • 🥘Related recipes
  • 📖 Recipe
  • 💬 Community

😋Why you’ll love this recipe

  • Wonderfully creamy and delicious
  • No boil pasta - just throw it all in - so easy!
  • One dish, minimal washing - great as a vegan weeknight meal
  • Diet friendly - vegan, gluten free, soy free - this is a vegan pasta bake without cheese
  • Family friendly, both young and adult will love it.
  • Can be enjoyed both warm or cold. Great as left overs for lunch or dinner.

🍝Ingredients

vegan pasta bake ingredients on flat surface

The ingredients of this no boil baked vegan pasta are simple and can easily be purchased from any supermarket.

vegan baked pasta ingredients laid out

Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

Pasta - whilst I used gluten-free pasta* for this vegan bake, you can use whatever you like.

Choose bite-sized pasta such as penne, small shells or spirals.

Passata* & coconut cream* - are the two integral parts of the sauce that are combined together and make a luxurious creaminess.

White beans* - have been added for extra protein. When baked these add to the creaminess of this dish. If using dry beans, simply soak overnight and boil the next day until beans are tender before adding to this bake.

Otherwise, organic canned white beans are fine.

For another super easy and delicious white bean recipe, check out this vegan white bean soup.

Black olives - help to add to the saltiness of this vegan pasta bake. Factor this in when adjusting the salt levels to suit your taste.

Eggplant and zucchini - ensure you are using good quality fresh vegetables. Chop these up into small chunks.

Nutritional yeast* - has a lovely cheese flavour without any actual dairy.

baked pasta in two white plates

🍝How To Make Baked Vegan Pasta

Step 1 - In a casserole dish (I used my 30cm (11.8") round Casserole dish* with a lid) add pasta, passata and coconut cream.

Stir through until completely covered.

Add all other ingredients and stir through well.

Ensure all parts, especially pasta, are well covered in sauce. Even out the top layer with the back of a spoon. 

Step 2 - Cover with lid (or foil) and place in the middle of your preheated oven at 180C (360F), bake for 50 minutes. 

Step 3 - Allow 10 minutes of resting time with the lid on and then serve warm or cold.

🍝Variations

White beans - can be replaced with butter beans or chickpeas (garbanzo beans)

Spinach leaves can be added in raw. Baby spinach can be added in as-is.

Mushrooms chop up into small pieces and add. If you are not replacing any other vegetable, you may need to slightly adjust the wet ingredients to suit.

If you don't mind gluten and feel like adding a vegan sausage to this baked vegan pasta, check out this vegan salami.

⭐Pro Tips

Chopping vegetables (zucchini and eggplant) into small chunks will help spread them out evenly throughout this bake.

Covering all contents with sauce ensures that everything is baked evenly. 

Putting a lid on it helps moisture retention in this bake, do not open the lid whilst baking. 

Flatten out the top layer also ensures everything is baked evenly, any sticking out bits, namely pasta, will be crunchy.

🥗Serving Suggestions

This creamy baked vegan pasta can be enjoyed on it’s own.

However, my family love to enjoy this by starting off with a side of fresh salad such as fresh (arugula) rocca salad, or juicy white cabbage salad or vegan beetroot salad.

❓FAQ

How can I store vegan pasta bake?

In an air-tight container in the refrigerator for up to 5 days. Can be enjoyed cold or warm. To warm up, simple reheat to the desired temperature. This vegan pasta bake can also be frozen for up to 3 months in an airtight container in required portion sizes. Thaw and reheat as per usual.

Can I prepare vegan pasta bake a night ahead and bake the next day?

Yes, to make this ahead, prepare the vegan pasta bake up to the point of prior to baking without adding the water. Cover and place in the fridge overnight. When ready to bake, stir through the water and bake as per instructions and serve per usual.

Can pasta be cooked in the oven?

Yes absolutely. It can be achieved with no boiling or pre boiling. This version is a no boil pasta bake. The key is to ensure the pasta is covered in a decent amount of sauce and baked covered well. Covering this bake whilst baking in the oven will help create steam which helps cooks the pasta.

vegan baked pasta in a casserole dish and white plate

🥘Related recipes

If you're a pasta lover, try my easy and delicious vegan mushroom pasta.

  • Easy Lentils and Pasta Soup (Rishta)
  • Easy Air Fryer Pasta Chips
  • Spiced Vegan Couscous Salad With Pinenuts (Maftoul Salad)
  • Pearl Couscous - Lebanese Mograbieh

Whilst making this meal, I couldn't help but wonder about all the wonderful foods to be had in Italy, I found this 10 best vegan restaurants in Italy guide to be handy and this 10 things to know about Italian pasta.

Did you enjoy making this baked vegan pasta recipe? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk. 

Alternatively,  did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories. If you love sharing your vegan food pics, join the PBF community group. If you’re into fast cooking vids, join me on Tiktok.

📖 Recipe

vegan pasta bake in a red casserole dish

Creamy Baked Vegan Pasta (Gluten Free)

A wonderfully creamy no boil baked vegan pasta bake that is easy, gluten free and packed with vegetables. Can be enjoyed both warm or cold.
Print Pin Rate Save Recipe Saved Recipe
Course: dinner, lunch, Main Course
Cuisine: Australian
Diet: Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Author: Janelle Hama

Ingredients

  • 360 grams Pasta Gluten free
  • 1 head Garlic peeled and cloves kept whole
  • 1 large Zucchini chopped small
  • 1 small Eggplant chopped small
  • 2½ cups Passata
  • 1⅓ cup Coconut cream
  • ¼ cup Nutritional Yeast
  • 1 teaspoon Black pepper cracked
  • 1 teaspoon Salt to taste
  • 1¼ cup Water
  • 1 cup White bean cooked if using dry (canned is fine, just drain)
  • ¾ cup Black olives pitted and chopped
Metric - US Customary
Prevent your screen from going dark

Instructions

  • In a casserole dish, add pasta, passata and coconut cream. Stir through pasta until completely covered.
    360 grams Pasta, 1⅓ cup Coconut cream, 2½ cups Passata
  • Add all other ingredients and mix thoroughly together, ensuring every bit is covered in sauce.
    1 head Garlic, 1 large Zucchini, 1 small Eggplant, ¼ cup Nutritional Yeast, 1 teaspoon Black pepper, 1 teaspoon Salt, 1¼ cup Water, 1 cup White bean, ¾ cup Black olives
  • Cover with lid or foil and bake in a pre-heated oven 180C (360F) for 50 minutes. Allow 10 minutes of resting time with the lid on and then serve warm or cold.

Video

Notes

Servings size; there may be leftovers.
Make sure vegetables are chopped small and evenly spread out throughout this dish
Do not open the lid whilst baking, the lid helps with moisture retention which assists with baking
Flatten out the top layer and ensure the sauce covers everything, any sticking out bits, especially pasta, will be crunchy.
 
Serve this baked vegan pasta with a side of fresh salad such as rocca salad or white cabbage salad.

Equipment

casserole dish

Nutrition

Calories: 656kcal | Carbohydrates: 117g | Protein: 15g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 727mg | Potassium: 1141mg | Fiber: 12g | Sugar: 55g | Vitamin A: 725IU | Vitamin C: 24mg | Calcium: 94mg | Iron: 4mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk
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Reader Interactions

Comments

  1. Peter

    May 14, 2022 at 11:50 am

    5 stars
    This was so easy to make, and I can't believe how creamy it was from using Coconut cream, great tip!!

    Reply
  2. Jessica

    May 13, 2022 at 1:22 am

    This hearty pasta dish is sooooo delicious and comforting! I left out the eggplant because I'm not a fan and doubled the zucchini. I also threw in some extra olives because I love them so much. I'll be making this again in the near future.

    Reply
  3. Megan

    May 12, 2022 at 2:43 pm

    5 stars
    Yummo! So easy and delicious! Thanks Janelle for another great pasta dish.

    Reply
  4. nancy

    May 12, 2022 at 9:17 am

    5 stars
    you had me no boil! i can't believe how much time it saved me!! awesome thanks!

    Reply
  5. Joy

    August 25, 2021 at 8:40 pm

    I keep going back to this, never fails, everybody loves it, thankyou.

    Reply
    • Janelle

      August 26, 2021 at 9:43 am

      Hi Joy,

      I can say this is one of my family's weekly requests too atm.

      I'm happy your family loves it too!

      J

      Reply
  6. Elena

    August 05, 2021 at 1:03 pm

    5 stars
    I've just made this vegan pasta bake. First off, I did not know you can throw pasta into the oven without cooking it. Second, it's so easy to make. My family want more of this. Can't wait to make it again.

    Reply
    • Janelle

      August 05, 2021 at 4:20 pm

      No-boil pasta bakes are great for when you can't be bothered.
      So glad the family loved it! Enjoy!

      Reply

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Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

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