This vegan baked pasta is the perfect weeknight dinner that quickly became a family favorite in our house! This baked pasta is high in protein from using a chickpea pasta. It is made with simple ingredients that are cheap, easy to find and affordable. It even makes for a perfect meal prep to make ahead of time, or bring for lunches to work.
This vegan pasta bake is an easy weeknight meal! This recipe is made with cooked pasta, a simple vegan parmesan sauce, spinach and vegan sausage.
This gluten free vegan pasta recipe is an easy weeknight dinner just like my ground beef gluten free tacos, my gluten free fried rice recipe and my gluten free chili with red beans.
What Makes this Gluten free Recipe Special?
- This vegan baked pasta recipe makes for the perfect comfort food dinner. This recipe is my go-to when guests come over. It is perfect to make for a holiday dinner or sunday family get together, or even just a busy weeknight because that easy to make!
- The best part about this recipe is that it is a one pan meal…which means only one pan to make it and only one pan to clean up! My ideal situation since I hate doing dishes.
- This gluten free vegan pasta recipe is allergy friendly. You can use gluten free pasta like I did for gluten free mac and cheese. You can use dairy free cheese, butter and milk for an easy dairy free recipe!
Ingredients & Substitutions
How do I make this recipe?
Cook the pasta according to box directions. Drain but save 1/2 cup pasta water.
In a sauce pan, combine malk. pasta water, butter, parmesan and cracked black pepper. Cook on low heat until the cheese is melted and the sauce thickens.
Add in pasta, cooked chicken sausage and chopped spinach.
Top the vegan baked pasta with mozzarella cheese and bake in the oven on 350 for 15-20 minutes until cheese is bubbly and spinach is wilted.
Expert Tips & Tricks
This vegan baked pasta is packed with flavor, protein and honestly just SO simple to make. My favorite part about this recipe is that it is completely customizable, meaning you can add any vegetable you have in the fridge.
What pasta should I use in this vegan baked pasta?
I use a chickpea pasta, lentil or a brown rice pasta. Those hold their shape better than a cauliflower pasta. I suggest using penne, ziti, or rigatoni but you can really use anything. Even bucatini or spaghetti would work just fine!
I look for the brands like banza, jovial or trader joes brown rice quinoa pasta.
Why is my pasta mushy?
If the pasta comes out mushy that means it has cooked too long. I always cook my pasta until al dente or 1 minute less than the box suggets. This allows the pasta to continue cooking in the oven so it does not overcook.
How Do I Serve the vegan baked pasta?
I love to serve this vegan baked pasta with a side salad like my chopped vegan salad or with my italian antipasto skewers as an appetizer.
How do I Store this recipe?
To store, I let the vegan baked pasta cool completely before refrigerating in an airtight container for up to four days.
How do I reheat leftovers?
For leftovers that are stored in the fridge, I pop them into the microwave or back on the stovetop and warm slowly.
If vegan baked pasta leftovers are frozen, I let them thaw overnight in the refrigerator and then pop them into the microwave or back on the stovetop and warm slowly.
Can I freeze this vegan pasta bake?
Yes! That is one of the best parts about this vegan baked pasta. It’s an easy freezer friendly meal, which means it is a great option for a meal prep lunches or dinners! I love to have it ready to go when I need to just pull a dinner out of the freezer and heat it up quick.
I let the vegan pasta bake cool, then pop it into an airtight container and store in the freezer for up to 3 months.
Looking for more gluten free recipes?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Vegan Baked Pasta (Gluten free)
Ingredients
- 2 cups gluten-free pasta
- 1 cup oat milk
- ½ cup reserved pasta water
- 1 cup vegan parmesan cheese grated
- 2 tablespoons vegan butter
- Salt and pepper to taste
- ¼ cup vegan mozzarella cheese shredded
- 1 cup fresh spinach roughly chopped
- 2 vegan sausages cooked
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook according to the package directions, aiming for al dente. Reserve ½ cup of the pasta water before draining. Drain the pasta and set aside.
- Create the Creamy Sauce: While the pasta is cooking, prepare the sauce. In a medium saucepan over low heat, combine the oat milk, reserved pasta water, vegan butter, and vegan parmesan cheese. Season generously with freshly cracked black pepper. Stir constantly until the cheese is melted and the sauce begins to thicken slightly, about 5-7 minutes. Be careful not to let the sauce boil.
- Assemble the Dish: Add the cooked pasta, sliced vegan sausage, and chopped spinach to the saucepan with the creamy sauce. Stir gently to combine, ensuring all the pasta is coated in the sauce.
- Bake to Perfection: Transfer the pasta mixture to a baking dish (a 9×13 inch dish works well). Sprinkle the shredded vegan mozzarella cheese evenly over the top.
- Bake: Preheat your oven to 350°F (175°C). Bake the pasta for 15-20 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden brown. The spinach should be wilted and the sauce should be nicely heated through.
- Serve: Let the pasta cool slightly before serving.
Nutrition
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