Go Back

Vegan Pasta Bake

This hearty vegan pasta bake combines tender pasta, creamy cashew cheese, and smoky tomato sauce baked to perfection. The dish features a crispy breadcrumb topping and a gooey, flavorful filling with tender zucchini, creating a comforting, casserole-style meal with a golden, bubbly finish. It’s ideal for cozy nights and makes excellent leftovers with crispy edges and rich flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-inspired
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 8 oz penne or rigatoni pasta sturdy shapes that hold sauce well
  • 1 cup raw cashews soaked overnight for smooth blending
  • 1 cup water for blending cashew cheese
  • 2 cloves garlic minced
  • 1 small onion diced
  • 1 medium zucchini diced
  • 1 cup tomato sauce bright and slightly chunky
  • 2 tbsp olive oil for sautéing
  • 2 tbsp nutritional yeast adds cheesy flavor
  • 1 tsp smoked paprika adds smoky depth
  • 0.5 cup breadcrumbs toasted for crunch

Equipment

  • Large Pot
  • Blender or food processor
  • Skillet or frying pan
  • 9x13 inch baking dish
  • Spatula
  • Oven mitts

Method
 

  1. Bring a large pot of salted water to a boil, then cook the pasta until just al dente, about 8 minutes. Drain and set aside.
  2. While pasta cooks, drain soaked cashews and blend them with water, garlic, lemon juice, and a pinch of salt until ultra-smooth and creamy—this creates your cheesy sauce.
    8 oz penne or rigatoni pasta
  3. Heat olive oil in a skillet over medium heat. Add diced onion and cook until fragrant and translucent, about 3 minutes, filling your kitchen with a sweet aroma.
    8 oz penne or rigatoni pasta
  4. Add diced zucchini to the skillet and sauté until tender, about 4 minutes, stirring occasionally. Season with salt, pepper, and smoked paprika as it cooks.
    8 oz penne or rigatoni pasta
  5. Pour in the tomato sauce and stir to combine with the sautéed vegetables, allowing everything to simmer for a minute or two until heated through.
    8 oz penne or rigatoni pasta
  6. Add the cooked pasta to the skillet and stir well to coat everything evenly with the sauce and vegetables.
    8 oz penne or rigatoni pasta
  7. Transfer the pasta mixture into your prepared baking dish, spreading it out evenly with a spatula.
  8. Pour the creamy cashew cheese over the pasta, spreading it gently to cover the surface completely.
    8 oz penne or rigatoni pasta
  9. Sprinkle nutritional yeast, toasted breadcrumbs, and smoked paprika on top for extra flavor and crunch.
    8 oz penne or rigatoni pasta
  10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the top is golden brown and bubbly around the edges.
  11. Remove from the oven and let rest for 5 minutes to allow the layers to set, then serve hot with your favorite sides.