Name: Vegan Pasta Bake No Cheese
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 360 grams Pasta (can be gluten free); 1 head Garlic (peeled and cloves kept whole); 1 large Zucchini (chopped small); 1 small Eggplant (chopped small); 1 cup White bean (cooked if using dry (canned is fine, just drain)); 2½ cups Passata; 1⅓ cup Coconut cream; ¼ cup Nutritional Yeast; 1 tsp Black pepper (cracked); 1 tsp Salt (to taste); 1¼ cup Water; ¾ cup Black olives (pitted and chopped)

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A homely recipe for vegan pasta bake without cheese. This creamy pasta bake is so easy to make - just chop and drop all the ingredients into one casserole dish and bake in the oven. You don't even need to pre-boil the pasta!

vegan pasta bake in a red casserole dish — I'm blown away by how good this creamy baked vegan pasta is!

I really enjoy comforting casserole pasta dishes, like this mac 'n' cheese. The warm and homely feeling they give is unbeatable.

I also love experimenting with recipes, and this pasta bake came about from my curiosity. I wanted to see if I could bake pasta with enough liquid that it would come out tender, and it worked like a charm.

With this particular recipe, I can simply toss all the ingredients into one casserole dish, give it a good stir, pop it in the oven, and 50 minutes later, there's a satisfying meal ready for the entire family to enjoy.

This method differs from standing at a stove, stirring a sauce like bolognese or cherry tomato sauce, allowing me to multitask while the food is cooking.

Ingredients Highlight

vegan pasta bake ingredients on flat surface

The complete list of ingredients with measurements, can be found in the full recipe card below.

Bite-sized pasta (normal or gluten free) such as penne or spirals is baked in a passata and coconut cream sauce, which turns out beautifully creamy when cooked.

The bake is filled with pitted black olives, diced zucchini, whole garlic cloves, eggplant, and white navy beans. I especially love baked zucchini, like this zucchini scarpaccia

As there is no cheese added to this bake, I sprinkle in some nutritional yeast for that cheesy flavor.

Variations

If you want to add some leafy greens, throw in some spinach leaves. Slice up some mushrooms. They are always a good pairing with pasta - oooh I am now thinking of my mushroom pasta.

If you are not replacing any other vegetable, but adding some, you may need to slightly increase the sauce to suit.

Feel like adding some sausage? Check out this vegan salami.

Janelle’s Tips

I recommend chopping the veggies as uniformly as possible to help them cook evenly.

Make sure that all the ingredients are evenly distributed throughout the casserole dish, and covered in the sauce so a bit of everything can be scooped up and served. Avoid pasta sticking out of the sauce as they wont bake till tender, but be crunchy.

Storage

Let the pasta bake cool down to room temperature then transfer to an air-tight container and refrigerate for up to 5 days. Can be enjoyed cold or warm, like this rasta pasta. 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.

vegan baked pasta in a casserole dish and white plate

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Vegan Pasta Bake No Cheese

This creamy pasta bake is so easy to make - just chop and drop all the ingredients into one casserole dish and bake in the oven. You don't even need to pre-boil the pasta!

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Course: dinner, lunch, Main Course

Cuisine: Australian

Diet: Gluten Free, Vegan

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: people

Author: Janelle Hama

Ingredients

360 grams Pasta can be gluten free
1 head Garlic peeled and cloves kept whole
1 large Zucchini chopped small
1 small Eggplant chopped small
1 cup White bean cooked if using dry (canned is fine, just drain)
2½ cups Passata
1⅓ cup Coconut cream
¼ cup Nutritional Yeast
1 teaspoon Black pepper cracked
1 teaspoon Salt to taste
1¼ cup Water
¾ cup Black olives pitted and chopped

Metric - US Customary

Instructions

In a casserole dish, add pasta, passata and coconut cream. Stir through pasta until completely covered in sauce.
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 (do not open the lid!) and then serve warm or cold.

Video

Notes

Servings size; there may be leftovers.

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.

You might also like my vegan beetroot pasta sauce or this cheesy mac.

Equipment

casserole dish

Nutrition

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

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