There’s something incredibly comforting about a warm, creamy pasta dish, especially when it’s plant-based! I can’t tell you how many times I’ve turned to my easy pasta recipes for a quick family dinner that satisfies everyone at the table. Today, I’m excited to share my recipe for a Creamy Vegan Pasta Bake that’s not only delicious but also packed with flavor. With just a few simple ingredients like cashew cream, garlic, and spinach, you can whip up a meal that feels indulgent without the guilt. Let’s dive into this delightful dish!
Why You’ll Love This Recipe
- Rich and smooth texture that’s incredibly satisfying.
- Perfect for 30-minute meals on busy weeknights.
- Simple ingredients that you probably already have in your pantry.
- A great way to sneak in some greens with the spinach.
- Filling without being heavy, making it ideal for any occasion.
Ingredients
To make this creamy garlic pasta bake, you’ll need the following ingredients:
- Pasta (your choice, but I love using penne or fusilli)
- Cashew cream (homemade or store-bought)
- Garlic (fresh is best for that aromatic flavor)
- Spinach (fresh or frozen, both work well)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making this Creamy Vegan Pasta Bake is a breeze! Here’s how you do it:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, cashew cream, minced garlic, and spinach. Stir until everything is well coated.
- Transfer the mixture to a baking dish and spread it evenly.
- Bake in the preheated oven for about 20 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy your creamy, comforting dish!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Creamy Vegan Pasta Bake turns out perfectly:
- For an extra layer of flavor, consider adding some nutritional yeast to the cashew cream for a cheesy taste.
- If you like a bit of heat, sprinkle in some red pepper flakes.
- Feel free to mix in other vegetables like bell peppers or mushrooms for added nutrition and flavor.
- Make sure not to overcook the pasta; it will continue to cook in the oven.
How to Serve
This Creamy Vegan Pasta Bake is perfect as a main dish, but you can also serve it alongside a fresh salad or some crusty bread for a complete meal. I love to pair it with a light vinaigrette salad to balance the creaminess of the pasta. It’s also a fantastic dish for potlucks or family gatherings—everyone will be asking for the recipe!
Make Ahead and Storage
If you’re looking for weeknight dinner ideas that can be prepped in advance, this pasta bake is a winner! You can assemble it a day ahead and store it in the fridge until you’re ready to bake. Just remember to add a few extra minutes to the baking time if it’s coming straight from the fridge. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
So, what are you waiting for? Dive into this Creamy Vegan Pasta Bake and enjoy a comforting meal that’s sure to please everyone at the table. And if you’re in the mood for something sweet afterward, don’t forget to check out my Decadent Chocolate Cake or the Ultimate Chocolate Indulgence Cake for a delightful dessert. Happy cooking!
Creamy Vegan Pasta Bake
Ingredients
Method
- Cook pasta according to package instructions, then drain.
- Mix cashew cream with minced garlic and cooked pasta.
- Stir in fresh spinach until wilted.
- Transfer to a baking dish and bake at 375°F (190°C) for 20 minutes.
- Let it cool slightly before serving.