Creamy Vegan Pasta Bake

As spring unfolds, bringing with it fresh air and the season’s first harvests, there's nothing quite like a vegan pasta bake to welcome this time of renewal. This plant-based dish captures the best of comfort food while showcasing the light, fresh flavors of spring.

I love making this dish for family meals in the spring. It’s hearty yet healthy, making it a great choice for weeknight dinners. This vegan pasta recipe is designed to be both easy to make and full of flavor, without compromising on nutrition.

The inspiration for this casserole dish came during a difficult time—during the early days of the COVID pandemic when everyone was looking for ways to stay connected. Cooking became my way of bringing hope into our home, and this vegan pasta bake was a favorite. We made it with my parents over Zoom, and shared a family meal that felt like we were in the same room.

And it doesn't get much better than this pasta for feeling connected. It's comforting, flavorful, and filled with nutrient-dense vegetables like asparagus and mushrooms, but you could also make it with spinach, zucchini, and red pepper.

With simple ingredients and minimal prep, it's an easy vegan pasta bake that doesn't skimp on taste. This baked pasta casserole represents new beginnings—celebrating the freshness of spring and the warmth of home cooking.

For green Alfredo sauce:

• Cashews - Creates a creamy base for the sauce. Can substitute with soaked sunflower seeds or blanched almonds for a nut-free option. We will need to soak these for at least an hour to make them work for the sauce, so set aside time for this!
• Garlic - Adds depth and savory flavor. Can substitute with garlic powder or roasted garlic for a milder taste.
• Lemon juice - Provides acidity and brightness. Can substitute with apple cider vinegar or white wine vinegar.
• Vegetable broth or water - Helps thin the sauce to desired consistency. Can use any plant-based milk for a richer sauce.
• Fresh basil leaves - Adds fresh, herbal flavor. Can substitute with spinach, parsley, or a mix of herbs like oregano and thyme.
• Nutritional yeast - Provides a cheesy, nutty flavor and adds B-vitamins. Can substitute with miso paste or vegan cheese for similar umami flavor.
• Onion powder - Adds savory flavor. Can substitute with finely minced fresh onion or shallots.

Vegan pasta primavera:

• Mushrooms - Adds meaty texture and umami flavor. Can substitute with eggplant or zucchini for a different texture.
• Asparagus - Provides crunch and fresh flavor. Can substitute with broccoli, green beans, or snap peas.
• Pasta - The base of the dish. Use any shape you prefer, gluten-free or regular.
• Pickle juice - Adds tanginess. Can substitute with additional lemon juice or a splash of vinegar.

For pasta bake:

• Vegan cheese - Adds melty, cheesy texture. Can substitute with homemade cashew cheese or omit if preferred.
• Nutritional yeast - Enhances cheesy flavor. Can increase amount if omitting vegan cheese.
• Fresh oregano - Adds aromatic herb flavor. Can substitute with dried oregano or other fresh herbs like thyme or basil.

See recipe card for exact quantities.

Prepare the Vegetables

Begin by sautéing the mushrooms in a pan until they're nicely browned. In the last 3 minutes of cooking, add the pickle juice to the mushrooms. This will enhance their woodsy flavor. Next, bring a large pot of water to a boil and add a little salt. Cook the asparagus in the boiling water for 5 minutes. It should still have some bite to it when done. Remove the asparagus and immediately place it in an ice bath to stop the cooking process.

Cook the Pasta

While the vegetables cook, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside. Make sure to stir occasionally to prevent the pasta from sticking together.

Prepare the Green Alfredo Sauce

Start by draining and rinsing the soaked cashews. Turn on your food processor and drop in the garlic cloves, processing until they're chopped. Then, add the remaining sauce ingredients to the food processor. Process everything until smooth, making sure to stop occasionally to scrape down the sides of the bowl as needed.

Assemble the Vegan Pasta Bake

n an oven-safe dish, combine the cooked pasta, sautéed mushrooms, blanched asparagus, and the green Alfredo sauce you prepared earlier. Mix everything together well to ensure all ingredients are evenly distributed. Stir in some vegan mozzarella and nutritional yeast for extra richness. Transfer the mixture into a baking dish and spread it out evenly.

Bake the Pasta

Top the pasta mixture with more vegan cheese (such as shredded vegan mozzarella) and cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is golden and bubbly.

Storage for Easy Vegan Pasta Bake

To store, cover the pasta bake with aluminum foil or transfer leftovers to an airtight container. This vegan pasta bake keeps well in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, and enjoy another comforting, plant-based meal.

Accompanying Dishes for Your Vegan Pasta Bake Recipe

This vegan pasta bake is a complete meal on its own, but it pairs beautifully with a simple asparagus dish and a zesty lemon vinaigrette. Serve it alongside some sourdough rosemary bread or cornbread for a cozy, homestyle feel. If you're in the mood for a refreshing drink, try a homemade lemonade or a light, fruity pina colada mocktail to complement the dish’s bright flavors.

There's something comforting about a vegan pasta bake that fills the belly and the heart. It’s simple, flavorful, and perfect for celebrating the freshness of spring. For similar comfort food pasta dishes, try my slow cooker chicken marinara. Also, consider trying my cheesy cabbage casserole, moussaka recipe, and buttermilk chicken and potato dishes. You won't regret it!

So whether you're cooking for a quiet family night or sharing it with friends, I know you'll love this recipe as much as I do.