Vegan Cheesy Tomato Basil Pasta Bake

A quick and simple vegan pasta baked with a rich cheesy sauce, fresh basil, and sun-dried tomatoes. The perfect weeknight dinner and ready in less than an hour.

vegan cheesy tomato basil pasta bake

Now this isn’t your traditional vegan cheesy pasta with a cashew-based sauce, although I do have a few on my blog including:

This is closest to a traditional cheesy pasta as you can get. Made from a roux with the addition of shredded vegan mozzarella. I used Violife, which in my opinion melts and tastes the best. But feel free to use your favorite vegan cheese for this recipe!

It starts off by lightly frying sun dried tomatoes and garlic in oil. Flour is then added to form a thick paste. Slowly stir in almond milk and vegan cheese. Season with salt, pepper, and red pepper flakes and an ultra creamy cheese sauce is achieved.

Toss in pasta of your choosing -I opted for whole wheat penne. Stir in fresh basil and more sun dried tomatoes. Add to a baking dish, top with more cheese, and broil on high for a few minutes to create a melty and slightly crispy top. Also recommend to add some breadcrumbs if you have any!

vegan cheesy tomato basil pasta bake

This Vegan Cheesy Tomato Basil Pasta Bake is…

  • Easy
  • Simple
  • Quick
  • Creamy
  • Rich
  • Cheesy
  • 100% plant-based
  • Oh so delicious!

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vegan cheesy pasta bake
Vegan Cheesy Tomato Basil Pasta Bake
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

A quick and simple vegan pasta baked with a rich cheesy sauce, fresh basil, and sun-dried tomatoes. The perfect weeknight dinner and ready in less than an hour.

Course: Main Course
Keyword: cheesy pasta bake, tomato basil, vegan
Servings: 5 servings
Ingredients
  • 2 tbsp olive oil
  • 2 cloves of garlic, thinly sliced
  • 1 tbsp chopped sun dried tomatoes
  • 3 tbsp flour all-purpose or gluten-free
  • 1 cup non-dairy milk such as unsweetened almond
  • 1 cup vegan shredded cheese
  • ½ tsp black pepper
  • ¼ tsp salt
  • ¼ tsp ground nutmeg
  • Pinch of red pepper flakes
  • 4 cups cooked pasta of choice (8 oz. dry)
  • 1 cup roughly chopped fresh basil
  • 2 tbsp chopped sun dried tomatoes
  • ½ cup vegan shredded cheese
Instructions
  1. In a small saucepan, heat 2 tbsp oil until shimmering over medium heat. Add garlic, sun dried tomatoes, and a pinch of salt. Cook for 1-2 min. until garlic is light golden brown. Whisk in the flour until a thick paste is achieved. Cook flour for an additional minute to get rid of raw flour taste. Slowly whisk in milk until thoroughly combined. Cook for 4-5 min. until thickened then stir in the vegan shredded cheese. Cook until cheese is completely melted and sauce has reached desired consistency (about another minute). Stir in salt, pepper, nutmeg, and red pepper flakes. Season more if needed.

  2. Cook and drain pasta according to pkg directions. Add back to the pot. Pour cheese sauce over the pasta and stir to combine. Stir in the fresh basil and additional sun dried tomatoes. Add pasta to a 8×8 baking dish. Sprinkle on more shredded cheese. Broil on high for 3-4 min. until cheese is melted and top is slightly crispy.

  3. Serve pasta with a sprinkle of red pepper flakes, more fresh basil, and freshly ground black pepper. Enjoy!

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