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!
Servings: 6 people
Calories: 656kcal
Equipment
- casserole dish
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
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 stovetop tahini mac and cheese.
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