Baked Vegan Pasta With Roasted Vegetables

the picky eater

This cheesy, healthy, baked vegan pasta recipe is so easy to make and packed full of tasty, nutritious ingredients. It’s loaded with roasted veggies, gooey vegan cheese, and paired with a rich tomato sauce.

👩🏽‍🍳 Why This Recipe Works

– Vegan and Dairy-Free Pasta Bake – Cheesy Without Cheese – High in Fiber – Low in Calories


How to make Baked Vegan Pasta


Chop all the veggies and preheat your oven to 450 degrees.


On a baking sheet (or in a casserole dish/large pan), toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Don't overcook your pasta! It will cook a second time in the oven, so you want to make sure the inside is still hard.


Once the veggies are done, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper.


Top the pasta with the remaining cheese (about 1/3 cup). The cheese turns this recipe into a super creamy vegan pasta bake!

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