Make sure you are hungry before serving this Easy Vegan Pasta Bake, as it is unbelievably tasty! Easy to make, nut free, and really delicious. This recipe has it all for a night of comfort, taste and to impressive friends whether they are plant based or not!
Ingredients
For the pasta sauce
- 3 tbsp olive oil divided
- 6 vegan sausages I used Denny brand sausages
- 1 medium onion
- 3 cloves garlic
- 1 tbsp mixed herbs
- 120 g broccoli
- ½ zucchini (courgette)
- ½ red capsicum (red pepper)
- 1 tin kidney beans
- 2 tins chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 pinch chili flakes
For the white cheesy sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 cup soya milk
- 50 g cheddar cheese grated
Pasta and to finish
- 300 g penne pasta brown if possible
- 1 tbsp butter
- ½ cup mozzarella cheese
Instructions
To make the pasta
- Cook pasta as per instructions to al dente.300 g penne pasta
- Drain when finished and add 1 tbsp butter, stir well.1 tbsp butter
- Set aside until needed.
To make the sauce
- Heat the oven to 180℃ or 350℉.
- Add 1 tbsp of oil to a large oven proof dish.3 tbsp olive oil
- Add sausages, prick with a fork a couple of times and cover in the oil. Put in the oven for approximately 15 minutes.6 vegan sausages
- Heat the remaining oil in a large pot on the hob on medium heat.
- Peel and finely chop the onion, add to the pot. Give a stir.1 medium onion
- Peel and mince the garlic, adding to the pot and giving a stir.3 cloves garlic
- Wash and chop the broccoli and zucchini into small pieces.120 g broccoli, ½ zucchini (courgette)
- Add the mixed herbs to the pot and stir.1 tbsp mixed herbs
- After a couple of minutes, add the broccoli, stir and cover with a lid.
- When the broccoli is a bright green add the zucchini, stir and replace the lid.
- Wash the red capsicum and add to a small food processor with ½ tin of tomatoes. Blend until smooth.½ red capsicum (red pepper)
- Rinse kidney beans well under cold water and add to the pot. Stir and cook for 5 minutes.1 tin kidney beans
- Add the tomato mix, chopped tomatoes, balsamic vinegar and chilli to the pot. Stir well and reduce heat to low. Cover with the lid.2 tins chopped tomatoes, 1 tbsp balsamic vinegar , 1 pinch chili flakes
- Remove the sausages and slice finely.
- Add sausages and pasta to pot, stir well. Season with salt and pepper if desired.
To make the white cheesy sauce
- Heat butter over a medium heat in a small pot.2 tbsp butter
- As soon as it is melted remove from heat. Leave to cool for a few minutes. Add 1 tbsp at a time of the flour and mix with a fork until smooth. I find that adding 1 tbsp at a time works really well in creating a smooth paste.2 tbsp flour
- Add milk slowly using a whisk to mix well.1 cup soya milk
- Add grated cheddar cheese and mix well.50 g cheddar cheese
To finish
- Transfer the pasta and sauce mix to the large oven proof dish.
- Spoon the white cheesy sauce on top ensuring that it is even over the top.
- Add the grated mozzarella cheese on top and place in the oven uncovered.½ cup mozzarella cheese
- Cook for about 20 minutes, the cheese should be crispy around the edges and soft and gooey in the middle.
Notes
Serve with a fresh crisp green salad or some steamed green veggies to balance the colours! Yummy! I haven't stipulated vegan butter and vegan cheese, but of course I am using vegan alternatives!
Nutrition
Calories: 731kcalCarbohydrates: 72gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 37mgSodium: 911mgPotassium: 700mgFiber: 11gSugar: 5gVitamin A: 838IUVitamin C: 32mgCalcium: 247mgIron: 26mg
Tried this recipe?Let us know how it was!
