Vegan Pasta Bake is a rich, flavorful, and nutritious main dish, a plant-based alternative to classic pasta bake, ideal for those following a plant-based diet or simply looking for healthy, tasty cuisine. In our recipe, the meat ragout is replaced with a lentil-based sauce: rich in protein and fiber, the lentils are cooked with sautéed onion and then flavored with tomato paste.
Sun-dried tomatoes, chopped into small pieces, add a touch of aroma and intense flavor. The pasta, once cooked al dente, is mixed with the lentil and tomato sauce and some vegan béchamel, then transferred to a baking dish. The final layer is generously dusted with breadcrumbs to create a golden, crispy crust.
The result, after a quick oven bake, will be a comforting and irresistible dish, ideal for a Sunday family lunch or a special dinner with friends.
Ingredients
How to Make Vegan Pasta Bake
Finely chop the onion and sauté it gently in a drizzle of oil. Add the cooked lentils.
Finely chop the onion and sauté it gently in a drizzle of oil. Add the cooked lentils.
Let them flavor for a few minutes together with the chopped dried tomatoes.
Let them flavor for a few minutes together with the chopped dried tomatoes.
Pour the tomato paste.
Pour the tomato paste.
Cook the lentils with a ladle of water for about 20 minutes, seasoning with salt and pepper. Blend a small portion to give more creaminess to the lentil ragù.
Cook the lentils with a ladle of water for about 20 minutes, seasoning with salt and pepper. Blend a small portion to give more creaminess to the lentil ragù.
Boil the pasta in plenty of salted water, drain it al dente and add it to the lentil sauce.
Boil the pasta in plenty of salted water, drain it al dente and add it to the lentil sauce.
Also add half of the vegetable béchamel sauce. Mix everything well.
Also add half of the vegetable béchamel sauce. Mix everything well.
Transfer the seasoned pasta into a 20 x 30 cm baking pan.
Transfer the seasoned pasta into a 20 x 30 cm baking pan.
Spread a generous layer of béchamel and finish with plenty of breadcrumbs.
Spread a generous layer of béchamel and finish with plenty of breadcrumbs.
Bake the vegan baked pasta at 355°F/180°C in a fan oven for approximately 30 minutes. Enjoy!
Bake the vegan baked pasta at 355°F/180°C in a fan oven for approximately 30 minutes. Enjoy!
Optional Add-Ins
Add curry, cumin, or smoked paprika for a spicy, exotic ragù, or add aromatic herbs like basil, thyme, or parsley. If desired, you can add a handful of nutritional yeast flakes, which will give the dish a cheesy flavor, and, in place of the lentil ragù, you can make a soy or seitan ragù.
Can I Freeze Vegan Pasta Bake?
Yes, you can! Once it's baked, cover it tightly with plastic wrap and aluminum foil, keeping it for up to 3 months. Reheat directly in the oven at 180°C for 30-40 minutes.
Storage Instructions
Store the baked pasta in an airtight container in the refrigerator for 2-3 days.
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