When it comes to cooking I’m all about quick and easy, so this Vegan Pasta Bake recipe is a regular when I’m menu planning. With pasta, marinara, veggies and melted cheese, what’s not to love? After my disappointment with the Whole Foods Vegan Lasagna I was feeling passionate for pasta. So I decided to whip up this pasta bake again, with the soul intention of sharing this quick and easy recipe perfect for any meatless monday!
Ok so first I should point out that as the soul pasta lover in our household I tend to make my pasta bakes in individual portion sizes rather than a big bake. If your whole family loves pasta then go ahead and use a bigger baking dish. Personally make 2-3 servings at a time, because this vegan pasta bake recipe will keep for 4-5 days in the fridge. It’s great microwaved or reheated in the oven.
Vegan Pasta Bake Recipe
For this recipe you’ll need pasta. Surprise! The clue is in the name really. Seriously though ANY pasta will do. Whether it’s macaroni, penne, fusilli, farfalle, or conchiglie. You can spice things up with whole wheat, gluten free, red, black, white or yellow. Seriously there are so many combinations you could eat a pasta bake everyday for a month with different combinations! For this occasion I chose fusilli rice/quinoa pasta.
Ingredients – Serves 2
- 2 Cups Marinara Sauce
- Cup Mushrooms – diced
- Cup Onion – diced
- Vegan Cheese
Honestly I’m not the best at following instructions or sticking to a recipe. I follow rules in every other area of my life except cooking it seems. Use the dish you’ll be using to gauge how much pasta you’ll need and start cooking the pasta. In another pan saute the onion and mushrooms. Add the marina and mix. Once the pasta is ALMOST cooked (at the very start of al dente) then drain. Split the pasta into the dishes and add the marina. Top with vegan cheese (I used a mix of cheddar and mozzarella). Bake for approx 10 minutes.
Serve as is straight out the bowl, or use a serving spoon to have full access to the pasta cheesy goodness. I love that this works well for menu planning because I can cook multiple servings at once. As a personal favorite this vegan pasta bake is hearty and delicious whatever the season. In Summer partner with a mixed salad. Winter I’d pair it with green veggies like broccoli and green beans.
The great thing about individual portions is that I can create TWO different dishes by adding different herbs to the marina after I’ve created the first one. Maybe extra garlic, double basil, or some cayenne pepper for a little extra kick!
I’ve always loved pasta, in ALL shapes, sizes and colors. So this dish is a solid WINNER for me. I hope you give it a try. Let me know in the comments if you like it.
Are you a fan of pasta?
Do you cook extra for leftovers?
What’s your favorite way to