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Cheese & Tomato Vegan Pasta Bake

Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan Italian recipes vegan pasta bake

There are weeknights when only baked pasta will do. The oven does most of the work while you set the table and put on a playlist. What comes out is bubbling and golden on top, with soft penne tucked under a rich, creamy sauce, sweet bursts of roasted cherry tomatoes and a scatter of fresh parsley that makes everything look lively. It is comfort with a little sparkle.


This is the vegan pasta bake I bring to the table when friends arrive hungry and I want to serve something memorable without fuss. The trick is a quick stovetop sauce that leans silky rather than heavy, then a hot bake so the top freckles and blisters. It is the kind of dish that shows why vegan recipes can feel abundant and indulgent. If you follow lacto vegetarian recipes, you can swap the plant based cream for dairy and keep the spirit. For more vegan pasta recipes and vegan pasta bake recipes, browse our vegan recipes collection at Plantiful Palate where you will find plates for cosy nights and big gatherings.


Recipe:

Serves: 4

  • Prep time, 20 minutes

  • Cook time, 30 minutes

  • Total time, 60 minutes


Ingredients:

For the pasta and tomatoes

  • 350 g penne or rigatoni

  • 300 g cherry tomatoes, halved

  • 1 tbsp olive oil

  • Pinch of sea salt and black pepper


For the creamy sauce

  • 2 tbsp olive oil

  • 1 small onion, finely diced

  • 2 cloves garlic, finely grated

  • 1 tsp dried oregano

  • 1 tsp sweet paprika

  • 1 tbsp tomato puree

  • 400 ml passata

  • 200 ml oat cream or coconut cream

  • 2 tbsp nutritional yeast

  • 1 tsp lemon juice

  • 1 tsp sugar, optional, to balance acidity

  • Sea salt and black pepper to taste


To finish




Method:

  1. Heat the oven to 220°C fan 200°C. Toss cherry tomatoes with a tablespoon of olive oil, a little salt and pepper on a baking tray. Roast for 10 minutes until juicy and just starting to wrinkle. Set aside.


  2. Bring a large pot of salted water to the boil. Cook the penne for two minutes less than the packet suggests so it stays firm in the bake. Drain and keep a small cup of the pasta water.


  3. Warm two tablespoons of olive oil in a wide saucepan over medium heat. Soften the diced onion for 6 to 8 minutes until translucent and sweet. Add the grated garlic for 30 seconds until fragrant. Sprinkle in the oregano and sweet paprika and stir for another 20 seconds so the spices bloom.


  4. Stir in the tomato puree and cook for one minute to take off the raw edge. Pour in the passata and simmer gently for 5 minutes. Add the oat cream, nutritional yeast, lemon juice and the optional sugar if your tomatoes taste sharp. Season with salt and pepper. The sauce should be smooth, glossy and thick enough to coat the back of a spoon. Loosen with a splash of pasta water if needed.


  5. Tip the drained pasta into the sauce and fold gently so every tube is coated. Stir through half of the roasted tomatoes. Taste again and adjust the seasoning.


  6. Spoon the pasta into a medium baking dish. Nestle the remaining roasted tomatoes across the top. Tear over the vegan mozzarella, vegan cheese sprinkle the vegan parmesan and drizzle a little olive oil so the surface browns evenly.


  7. Bake for 12 to 15 minutes until the top is bubbling with caramelised spots. For an extra blistered finish, slide under a hot grill for 1 to 2 minutes, watching closely. Rest for 3 minutes, then scatter with fresh parsley and serve hot.



Additional Tips:

  • Salt the pasta water well. The pasta should taste seasoned before it reaches the sauce.


  • Undercook the penne slightly. It will finish softening in the oven and hold its shape.


  • If the sauce tastes flat, add a squeeze more lemon or a pinch more salt. If it seems thick, whisk in a spoonful of pasta water to bring back the gloss.


  • Use a metal or enamel tray for better browning. Ceramic can work but may take a minute longer.


  • Add a handful of baby spinach under the Vegan cheese layer for a green lift that wilts in the heat.


Alternative Cooking Methods:

  • Air fryer mini bakes, divide the sauced pasta between two small oven safe dishes. Cook at 190°C for 8 to 10 minutes until bubbling and golden.


  • Stovetop only, skip the oven. Add the torn cheese directly to the pan with the pasta and cover for 2 minutes on low heat until melted. The top will not blister but the flavour stays lush.


Allergy information / alternatives:

  • Gluten free, choose certified gluten free pasta.

  • Nut free, ensure cheese alternatives and cream are nut free.

  • Soy free, pick soy free cheese alternatives and an oat or coconut based cream.



Nutritional Information (per serving):

  • Calories: 590

  • Protein: 20 g

  • Carbohydrates: 84 g

  • Fat: 18 g

  • Sugar: 11 g

  • Salt: 1.4 g


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


For more cosy vegan pasta recipes and vibrant vegan tray bake recipes that bring people back for seconds, explore our full range of vegan recipes.


Vegan Pasta Bake FAQs


❓ What is the best creamy vegan pasta bake for four people?

This penne tray bake serves four generously and lands on the table in about 50 minutes. It is one of those vegan pasta recipes that feels cosy and looks impressive with its blistered top and fresh parsley.


❓ Can I assemble a vegan tray bake pasta ahead and bake after work?

Yes. Build the dish, cover, and refrigerate up to 24 hours. Bake from cold and add about 5 minutes, checking the centre is piping hot.


❓ How do I keep the top golden without burning when using vegan mozzarella?

Use the middle shelf and watch the last few minutes. If the colour deepens quickly, tent loosely with foil, then remove it for the final 2 minutes to finish the freckles.


❓ Which pasta shape holds creamy tomato sauce best for vegan pasta bake?

Penne and rigatoni catch sauce inside each tube and keep their bite. Medium shells are a good alternative and hug the roasted tomatoes.


❓ How can I make this creamy tomato pasta bake higher protein without changing the flavour?

Stir through cooked white beans or lentils with the tomatoes or choose a pulse based pasta. Both blend in seamlessly and lift protein.


❓ What vegetables can I add without watering down the sauce?

Roast extras such as peppers, courgettes, or mushrooms first, then fold them in. Dry veg keeps the sauce silky rather than thin.


❓ Does this reheat well for lunches and meal prep?

Very well. Portion, chill for up to four days, and reheat with a splash of water or plant milk. Stir midway to bring back the gloss.


❓ Can I make this friendly for lacto vegetarian recipes?

Yes. Swap the plant cream and vegan cheeses for dairy single cream, mozzarella, and parmesan while keeping the same method.


❓ What should I serve with a creamy vegan pasta bake for a full dinner?

Add a crisp green salad and warm garlic bread or roast a tray of broccoli alongside. For more ideas, browse Plantiful Palate’s vegan recipes collection: https://www.plantifulpalate.com/recipes




If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.




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