Easy Vegan Baked Vegetable Pasta
An incredibly delicious and flavorful whole wheat pasta dish packed with veggies and nutrients. You will love this quick, simple, and cozy comfort food recipe.
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Vegan Baked Vegetable Pasta Recipe
Good morning everyone! I hope you all are having a wonderful start to your day so far. It is about time that I share another savory recipe on here, as I have been doing a bunch of sweeter recipes. Although, I am certainly not complaining.
I love testing sweet breakfast and dessert recipes, and I definitely prefer baking to traditional cooking.
However, I do have to say that this easy baked pasta recipe is probably one of my best savory recipes I have ever made, so I am especially excited to share it with you all.
And just to give you an idea of how much I have been loving it, I have eaten it every other day this week alone. My mom and dad both tried it as well and loved it, and they even asked me to make a triple batch so we would have leftovers for the next day.
I definitely rely on my family members to give me an unbiased opinion of each of my recipes before I share them on the blog. If I don’t get everyone’s approval, then I know I have to tweak the recipe a bit until it appeals to everyone, not just myself.
I only had to make this recipe twice to nail it down perfectly, which was actually super awesome. Sometimes I have to make a recipe three or four times, but that’s more often with baked goods, as vegan baked desserts can be a little tricky at times.
Now, let’s go ahead and dive into the ingredients you will need to make this easy, nourishing, super flavorful vegan baked pasta recipe.
Vegan Baked Vegetable Pasta Recipe – Ingredients
- Whole Wheat Pasta – First, you will need the whole wheat pasta. I chose rotini noodles for this recipe, but any will do. You could use penne, shells, or something similar. I don’t recommend spaghetti though. I don’t know if everything would be coated perfectly even with such thin noodles.
However, if you do happen to try spaghetti, please do leave a comment letting everyone know how it turned out! - Marinara Sauce – Next, you will want the marinara sauce. This ingredient adds a ton of flavor to the recipe, so make sure to choose a marinara sauce you love. I used Mezzetta brand marinara sauce, as it is my absolute favorite one.
It is super flavorful and healthy. If your marinara sauce doesn’t have olive oil, you might want to add a drizzle of it into your sauce, as my sauce does have oil which adds flavor and healthy fat. - Zucchini – The fresh zucchini is the perfect green vegetable to use in this recipe. It adds flavor, color, and a ton of nutrients.
- Chopped Yellow Onion – The chopped onion cooks into the pasta dish so well. I used yellow (sweet) onion for this recipe, and it was absolutely perfect.
- Fresh Garlic – The fresh garlic adds so much flavor to this dish. It is a key ingredient that you certainly don’t want to forget.
- Nutritional Yeast Seasoning – This adds a nice source of vitamin B12 to the recipe, as well as a slight nutty/cheesy flavor.
- Firm or Extra Firm Tofu – The tofu is the perfect ingredient to top this meal off with, and it is the last essential you need to make this recipe.
More Pasta Recipes You Might Like:
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Easy Vegan Baked Vegetable Pasta
Ingredients
- 4 ounces whole wheat pasta noodles (112 grams)
- 1/2 cup zucchini (finely chopped)
- 1/4 cup sweet yellow onion (finely chopped)
- 1 clove fresh garlic (minced)
- 1/2 package tofu (squeezed dry and cubed)
- 1 tbsp nutritional yeast seasoning
- 1 cup marinara sauce (I used Mezzetta brand)
Instructions
- Preheat your oven to 375° F.
- Boil pasta noodles in water on the stovetop until soft, about 5 – 10 minutes.
- Drain pasta noodles completely and let cool for a few minutes.
- Add noodles and all other ingredients, except nutritional yeast, to a round or square baking pan, and mix to combine.
- Sprinkle nutritional yeast on top.
- Bake the pasta for 8 – 10 minutes.
- While the pasta is baking, squeeze as much liquid out of your tofu as possible and cut it into small cubes.
- Fry the tofu on low-medium heat for about 5 – 10 minutes, or until golden brown and crispy (use olive oil if necessary to prevent sticking).
- Remove the baked pasta from the oven.
- Top the baked pasta with the tofu and serve up fresh and warm!
Notes
I am so incredibly happy with how flavorful this recipe turned out! It was so easy that I expect I will be making it on repeat every few weeks.
If you love pasta, you need to make this dish as soon as possible. It truly does taste incredible, and it is so nourishing. It is packed with whole wheat noodles, fresh vegetables, and a delicious tomato sauce. The nutritional yeast seasoning provides a healthy source of vitamin B12, which completes the meal.
After creating this recipe, I now want to make a ton of other baked pasta recipes, because it truly does taste so good! If you have any specific vegan baked pasta requests, please feel free to leave a comment and let me know what you want to see on the blog!
I will try my best to make it happen. I will be back with another recipe in just a few days, so I will talk to you guys soon. Have a lovely day.
Sending happiness & light your way!
-Alyssa 🙂
