A wonderfully creamy no-boil vegan pasta bake that is delicious, gluten-free and packed with vegetables. Enjoy both warm or cold.
This vegan pasta bake is a wonderful weeknight meal. It’s ridiculously easy, simply throw all the ingredients into a casserole dish (or bake tray) and 50 minutes later it’s done.
You can enjoy this as a warm dish or a cold dish with your favourite side of salad. Both are equally delicious. It also makes a lovely left-over meal too which is ideal for lunch or dinner.
In the words of my husband “I can’t wait for you to make this meal, it’s just a winning dish, taste so good”
On a side note, every time I cook pasta, I can'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.
😋Why you’ll love this recipe
- Wonderfully creamy and delicious
- No boil pasta - just throw it all in - so easy!
- One pot, minimal washing
- Diet friendly - vegan, gluten free, soy free
- Family friendly, both young and adult will love it.
✔️What You’ll Need
The ingredients of this noil boil pasta bake are simple ones which can easily be purchased from any supermarket.
A few notes about some of the ingredients;
Pasta - whilst I used gluten-free pasta* for this vegan bake, you can use wheat pasta if you like. Choose a bite-sized pasta such as penne, small shells or spirals.
White beans* - have been added for extra protein. When baked add to the creaminess of this dish. If using dry beans, simply soak overnight and boil the next day until beans are tender.
Otherwise, organic canned white beans are fine.
For another super easy and delicious white bean recipe, check out this 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.
Here’s how to make no-boil vegan pasta bake
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 pasta 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.
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 pasta, check out this vegan salami.
Chopping vegetables (zucchini and eggplant) into small chunks will help spread them out evenly throughout this no boil vegan pasta bake.
Covering all contents with sauce ensures that everything is baked evenly.
Putting a lid on it helps moisture retention in the pasta 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.
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.
Did you enjoy making this no boil vegan pasta bake 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.
If you’re into fast cooking vids, join me on Tiktok.
Vegan Pasta Bake (No Boil Pasta + Gluten Free)
- 360 g 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
- In a casserole dish, add pasta, passata and coconut cream. Stir through pasta until completely covered.
- Add all other ingredients and mix thoroughly together, ensuring every bit is covered in sauce.
- 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.