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Springtime Vegan Pasta Bake Recipe

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This Springtime Vegan Pasta Bake is a creamy, comforting casserole loaded with colorful seasonal vegetables, tender pasta, and a crispy golden topping. It’s a satisfying plant-based meal that’s perfect for weeknight dinners, meal prep, or entertaining.

Ingredients

  • 12 ounces penne or rigatoni pasta
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 zucchini, diced
  • 1 cup peas, fresh or frozen
  • 1 cup broccoli florets
  • 2 cups baby spinach
  • 1 cup unsweetened oat milk or almond milk
  • 1 cup vegan heavy cream or unsweetened cashew cream
  • 1/2 cup nutritional yeast
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1 cup shredded vegan mozzarella cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons vegan butter, melted
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Cook the pasta until just al dente according to the package directions, then drain and set aside.
  3. Heat the olive oil in a large skillet over medium heat and sauté the onion until softened.
  4. Add the garlic, asparagus, zucchini, broccoli, and peas, cooking for about 5 minutes until slightly tender.
  5. Stir in the spinach and cook until wilted.
  6. Whisk together the oat milk, vegan cream, flour, nutritional yeast, Dijon mustard, Italian seasoning, garlic powder, onion powder, salt, and pepper until smooth.
  7. Pour the sauce into the skillet and stir until it thickens slightly.
  8. Fold the cooked pasta into the vegetable mixture until evenly coated.
  9. Transfer the mixture to the prepared baking dish and sprinkle the vegan mozzarella over the top.
  10. Mix the panko breadcrumbs with the melted vegan butter and sprinkle over the cheese.
  11. Bake for 25–30 minutes, or until the topping is golden brown and the casserole is bubbling.
  12. Garnish with fresh parsley and serve warm.

Notes

  • Add mushrooms, artichoke hearts, white beans, or chickpeas for extra flavor and protein.
  • Substitute kale for spinach or vegan cheddar for the mozzarella if desired.
  • For a spicy variation, add crushed red pepper flakes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat with a splash of plant-based milk if needed to restore the creamy texture.

Nutrition

Find it online: https://thefamilycooking.com/springtime-vegan-pasta-bake-recipe/