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Introducing the easiest Vegan Pasta Bake you will EVER make which can also easily be made gluten-free! It only takes 5 minutes of prep, is all made in one pot, and is full of simple ingredients.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
A while ago, I was suddenly craving a comforting pasta, but had a really long day and didn’t want all the faff that normally goes into making one. I didn’t want to deal with multiple pots and sauces, etc., so I came up with this super easy and quick one-pot veggie pasta bake! The best part is it’s incredibly easy to make with just 5 minutes of prep just like my Cherry Tomato Pasta Sauce.
This is the perfect nutritional and comforting family-friendly dinner to share. It’s also incredibly versatile, so you can easily change up the veg or flavours based on preferences and what you have on hand. The ingredients are simple, so anything you want to pick up at the supermarket, you should be able to find easily.
This easy pasta bake is great because it’s as simple as boiling the pasta, adding all the sauce ingredients, topping with cheese and baking -THAT’S IT!
This vegetable pasta bake really is a recipe that is perfect for sharing amongst allergy sufferers! All you have to do is use GF pasta and/or vegan cheese. And for those lucky people who can eat everything, it’s still insanely delicious! It also inspired this new One Pot Pasta recipe.
This was inspired by my Mushroom Stroganoff Pasta Bake recipe, and pairs well with this amazing Colourful Roasted Root Veg recipe.
If you’re looking for a non vegan pasta bake instead then try my Tuna Pasta Bake.
Ingredients to make Vegan Pasta Bake
- Penne Pasta – I use gluten-free noodles, but if you don’t have that restriction, regular penne will work great.
- Garlic Cloves – Can be finely chopped or crushed for this recipe.
- Red Onion – Adds a nice flavour and colour. Should be finely diced.
- Mushrooms – need to be sliced. They add a nice heartiness to this baked vegan pasta.
- Black Beans – make sure to drain and rinse them before using.
- Passata – is strained and pureed tomato and packs a great flavour.
- Dried Oregano – is an earthy flavour common in pastas.
- Dried Basil – pairs well with oregano.
- Olives – should be sliced.
- Fresh Spinach – adds some great nutrients to this veg pasta bake.
- Grated Cheese – I use vegan cheese, but any will work.
- Olive Oil – adds a great bit of flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Penne Pasta – feel free to use whatever type of pasta you have on hand or prefer.
- Garlic Cloves – if you don’t have fresh garlic, you can substitute it with minced garlic.
- Vegetables – feel free to substitute, add to, or remove the vegetables listed in the ingredients. Some good options would be broccoli
- Olive Oil – is my favourite flavour for this dish, but other oils will also work. Just be mindful of the flavour they bring.
Variations
- Spicy – add chilli flakes to spice up this vegetarian baked pasta.
- Deluxe – broil for the last few minutes to brown up the cheese nicely. Add some fresh herbs on top to finish off your deluxe healthy pasta bake.
- Kid friendly – This is already so kid-friendly! If you slice the veg small enough, they may not even notice what they’re eating! If they’re super opposed to a certain vegetable, trade it out for one they’ll enjoy.
See this spicy pasta recipe on my website!
How to make Vegan Pasta Bake
Step 1: Preheat your oven to 200C. Boil water in a large casserole pot. Add in pasta and salt. Cook following package instructions until al dente.
Step 2: While the pasta cooks, prepare the garlic, vegetables, and beans according to the instructions in the ingredients list.
Step 3: Drain the pasta and return it to the pot. Add in the rest of the ingredients (except for the cheese) and stir until combined.
Step 4: Top with grated cheese and bake for 20 minutes.
Hint: If your pot can’t go into the oven, you can transfer everything into a baking dish after combining, top with cheese, and then cook following the same instructions.
Leftovers
Leftovers can be refrigerated or frozen. They will stay good in the fridge for 3-5 days or in the freezer for 3-4 months. Store in an airtight container. If you want individual servings, it is a good idea to divvy them up before storing. Reheat in the oven or microwave.
Recipe FAQs
Most dry pasta is naturally vegan! The thing you have to watch for is animal products in the sauces or cheese mixed in. My vegan and gluten free pasta bake is so delicious and the only “vegan” swap you have to make is with the cheese!
Pasta bakes are amazing because they’re so easy and so delicious! You end up with a nice crispy top, but the same gooey and delectable insides. Plus all it takes is a little extra time for it to bake! No extra work from you!
Yes! I like to make my own homemade sauces as I can make them to meet my dietary needs. They are also much healthier when homemade. But any sauce will work great in a pasta bake!
You don’t have to, but you can if you’d like! If you do, remove it for the last 5 minutes or so to allow the cheese to get nice and crispy!
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Ingredients
- 500 g penne pasta, (I use gluten-free)
- 3 garlic cloves, finely chopped or crushed
- 1 red onion, finely diced
- 5 mushrooms, sliced
- 1 can black beans, drained and rinsed
- 1 jar passata , (680g)
- 1 tsp dried oregano
- 1 tsp dried basil
- handful olives, sliced
- handful fresh spinach
- 200 g grated cheese, (I used vegan)
- drizzle olive oil
Instructions
- Pre-heat your oven to 200C. In a large casserole pot add 500g pasta with boiling water and a large pinch of salt. Allow to cook for around 8 minutes until al dente
- Meanwhile prepare the veg by crushing the garlic, dicing the red onion, slicing the mushrooms and olives and drain and rinse the black beans
- Drain the pasta and place back into the same pot, add in the red onion, garlic, mushrooms, olives, spinach, basil, oregano, black beans, drizzle of olive oil, passata, salt and pepper and stir until well combined
- Now top with the grated cheese and place in the oven at 200C for 20 minutes
Notes
Nutrition
This recipe is so easy and delicious. Definitely the best pasta bake I have ever tasted. Thank you for this great recipe, my whole family enjoyed it and we will definitely make it again.
Aww thanks so much Liz 🙂 so pleased you enjoyed!
Wow. A fab one pot meal. We loved it. So easy, quick & tasty.
I’ll most definitely make this again
Really enjoyed the one pot pasta bake. My children kept saying it was restaurant standard and they are quite fussy eaters. They couldn’t even taste the hidden olives, which they wouldn’t normally entertain having. It was easy to make, healthy and tasted gorgeous. Thank you for the recipe.
Aww love that thank you Danielle 🙂