If you're looking for an easy vegan dinner, look no further than this simple but satisfying vegan pasta bake. The pasta cooks in the oven and is topped with a delicious cashew Parmesan sauce!
I wasn't sure that a no-boil pasta bake would work because it seems too good to be true, but let me tell you: it works and it's so convenient!
This vegan pasta bake cooks completely in the oven, which means that the pasta doesn't have to be boiled on the stove top. This is a great family meal because it makes a lot of food and doesn't require much active time!
This pasta bake offers up endless dinner options depending on what kind of pasta, sauce, proteins, and veggies you have on hand.
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Why this recipe works
- No chopping or boiling required: We're using store-bought marinara sauce, pasta, and frozen vegetables to make a low-prep weeknight meal. You only need about 10 minutes of active time to make this recipe.
- Liquid gold topping: AKA nutritional yeast combined with vegan butter. This creates a rich, savory topping similar to cashew parmesan. It adds a lot of flavor to the pasta bake!
- Easy to customize: Use the base formula of pasta, sauce, and broth to get as creative as you want with this pasta bake.
If you like my one pot vegetarian spaghetti or my vegan stuffed shells recipe then you will love this vegan pasta bake!
Ingredients
- Pasta: I usually use bowtie or penne pasta, but penne or other small/medium pasta shapes work as well. Whole wheat pasta also works. Gluten-free pasta should work but I have not tested it.
- Marinara sauce is mixed with vegetable broth to help the dry pasta cook through. I use one 24-ounce jar of basic marinara sauce but you can use any kind of pasta sauce.
- Vegetable broth is a key ingredient because it adds flavor to the pasta bake and cooks the pasta. I use Better than Bouillon dissolved in water for the best flavor.
- Veggie sausage: I like to use Tofurkey Italian-style sausages or homemade vegan Italian sausage. Adding it reminds me a lot of this vegetarian baked rigatoni recipe, which can also be made vegan.
- Frozen vegetables: I love using frozen peas because they add a pop of sweetness and color. This recipe also works with frozen green beans and frozen broccoli.
- Cashew parmesan is mixed with vegan butter for a "cheesy" topping. I recommend raw unsalted cashews, not roasted/salted cashews.
- Sherry cooking wine: This is one of my favorite ingredients to quickly elevate simple pasta recipes. An equal amount of balsamic vinegar also works here.
Step-by-step instructions
- Add the pasta, marinara sauce, vegetable broth, Italian seasoning, salt, pepper, sherry cooking wine, and veggie sausages to a 9x13-inch baking dish. Stir to combine.
- Cover tightly with foil, an upside down baking sheet, or an oven-safe lid. Bake at 375F F for 35-40 minutes, or until the pasta is al dente.
- Remove from the oven and stir in the thawed frozen vegetables. Top with the cashew cheese sauce.
- Return to the oven to bake until the cheese sauce is golden and the pasta is fully cooked, about 10 minutes. Serve garnished with freshly ground black pepper and red pepper flakes.
Expert tips
Author's note: This vegan pasta bake recipe was originally shared April 2021. I switched up the recipe in 2024 to improve the cashew topping and overall recipe, but it mostly remains the same.
- Baking time may vary depending on the type of pasta used. I recommend checking the pasta around the 35-minute mark and adjusting the bake time from there.
- Cover the pasta: Make sure that the casserole dish is tightly covered with foil. This allows the liquid to simmer and cook the pasta. Even better, use a 9x13-inch pan that has an oven-safe lid. An upside-down sheet pan placed over the baking dish works in a pinch.
- Veggies: Try adding sliced mushrooms, zucchini, eggplant, etc. for extra veggies. You can sauté them before cooking for a deeper flavor or add the raw veggies directly to the dish at the same time as the frozen vegetables.
- Pasta texture: The pasta should be al dente, not crunchy, before removing the foil. The pasta will continue to bake uncovered another 5-10 minutes, but if it's not cooked through when you take the foil off it may not get there by the time the cashew sauce is browned.
- Make it nut-free: Use your favorite vegan mozzarella in place of the cashew parmesan. Add the cheese when you would add the cashew sauce and bake until it is melted.
FAQ
Yes, you can cut the pasta bake in half. Cut all ingredients in half, including the liquid. The cook time will be the same. Use a smaller casserole dish like an 8x8-inch dish.
I haven't tried this with gluten-free or protein pasta. I'm assuming that as long as the standard cooking method is similar to traditional pasta (cooking in boiling water then draining) that it should work. Some protein pastas aren't boiled, so if that's the case I wouldn't use that type in this vegan pasta bake.
Storage tips
- Storage: For best quality, keep leftovers covered and refrigerated for up to 4 days. Let cool before refrigerating.
- Reheating: Reheat individual servings in the microwave. To reheat the entire pasta dish, cover with foil and bake at 325F until warmed through, about 15-20 minutes.
- Serving: While this is a complete meal as-is, it goes really well with this vegetarian Caesar salad or a small arugula salad.
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Recipe
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Vegan Pasta Bake (No Boil)
Ingredients
Pasta Bake
- 10 ounces vegan sausage links ~3 sausages, see note #1
- 16 ounces uncooked bowtie pasta see note #2
- 24 ounce jar marinara sauce or pasta sauce
- 3 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 tablespoon sherry cooking wine balsamic vinegar also works
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 12 ounces thawed frozen broccoli or: green beans, peas, etc.
- red pepper flakes for serving (optional)
Cashew Parmesan
- ½ cup raw unsalted cashews
- ¼ cup nutritional yeast
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ½ cup melted vegan butter (1 stick)
Instructions
- Preheat the oven to 375F. Slice the sausage links into one inch pieces. Set aside.
- Lightly grease a 9x13-inch baking dish. Add the dry pasta, marinara sauce, vegetable broth, Italian seasoning, sherry cooking wine, salt, black pepper, and sliced veggie sausages. Stir until thoroughly combined.
- Cover tightly with foil, an oven-safe lid, or an upside down sheet pan. Bake at 375F for 35-40 minutes, or until the pasta is al dente.
- Meanwhile, make the cashew sauce. Add the raw cashews, nutritional yeast, onion powder, garlic powder, and salt to a blender. Pulse until the cashews are just broken down. In a small bowl, stir together this cashew mixture with the melted vegan butter.
- When the pasta is al dente, remove it from the oven and uncover it. Stir in the thawed vegetables. Scoop/drizzle the cashew sauce across the pasta.
- Return to the oven and bake uncovered for another 8 to 10 minutes, or until the cashew sauce is golden and the pasta is completely cooked through.
- Remove from the oven and let rest for 5 minutes before serving. Serve garnished with freshly ground black pepper and red pepper flakes, to taste.
Video
Notes
- Veggie sausage: I like to use Tofurkey Italian style sausages. You can also use meatless grounds in place of links, or use a drained can of chickpeas.
- Pasta: Any kind of medium pasta shape works (penne, fusilli, etc.). I haven't tested this with gluten-free pasta or protein pasta.
- Leftovers and reheating: For best quality, keep leftovers covered and refrigerated for up to 4 days. Reheat individual servings in the microwave. To reheat the entire pasta dish, cover with foil and bake at 325F until warmed through, about 15-20 minutes.
- Cashew topping: The topping is supposed to be sauce-like. Also works with coconut oil in place of vegan butter. Vegan mozzarella or Parmesan also works here.
Cindy Zoellick says
Love how easy this recipe is! I have made it twice for company. Tastes great!
Cassidy Reeser, MS, RD says
So happy to hear it! Thanks for leaving a review!
Sarah says
When using ‘beyond sausage’ do I need to cook or brown first, or just slice and put in?
Cassidy Reeser says
I would brown it first, then add it into the bake because the Tofurkey links I use are already cooked when I add them in.
Clover says
We really like it! Instead of making the cashew topping, I mixed some asiago cheese into it. I did mushrooms, onion and spinach for the veg. It cooked well in the crockpot, I just added 1/2 cup less water 🙂 We ate the leftovers with cheese broiled ontop from the oven, also delish.
Kristen says
This was SO good!! My very picky eaters (aged 5 and 8) LOVED it, as did my husband and I. I especially loved the hands off cooking method. Will become a regular in our home for sure.
Cassidy Reeser says
So happy to hear that! Thanks for the review 🙂