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.
This website receives a commission/fee for each purchase bought through the affiliate links on this website
😋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.
The ingredients of this no boil baked vegan pasta are simple and can easily be purchased from any supermarket.
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.
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.
🍝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.
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.
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.
This creamy baked vegan pasta can be enjoyed on it’s own.
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.
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.
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.
If you're a pasta lover, try my easy and delicious vegan mushroom pasta.
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.
Creamy Baked Vegan Pasta (Gluten Free)
- 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
- 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.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.