5 from 12 votes
Vegan Pasta Bake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

A pan of creamy, hearty comfort food – this Vegan Pasta Bake is an exciting twist on baked pasta. It has mushrooms, kale, a creamy butternut squash sauce, no cheese, is gluten free and of course vegan!

Course: Main Course
Cuisine: American
Keyword: vegan pasta bake
Servings: 6
Author: Regina Braun
Ingredients
  • 1 small onion, sliced
  • 5 cloves garlic, divided (2 sliced, 3 minced)
  • 3 tbsp olive oil, divided (more for drizzling)
  • 4 cups butternut squash, cubed (one small squash)
  • 8 cups salted water
  • 8 ounces Chickapea pasta
  • 3/4 cup unsweetened almond milk
  • 1/2 cup vegetable broth
  • 3 tbsp nutritional yeast, divided
  • 1 tsp salt
  • 3/4 tsp turmeric
  • 1/2 tsp black pepper
  • 4 cups sliced mixed mushrooms
  • 5 cups curly kale, loosely packed bite sized pieces
  • salt and pepper
  • 3 tbsp coarse gluten free breadcrumbs
  • 1 tbsp basil ribbons
Instructions
  1. Heat 1 tablespoon of olive oil in a pan. Add the onion and garlic slices and sauté covered on low heat until caramelized (about 20 minutes).

  2. In the meantime bring a large saucepan with at least 2 liters (8 cups) of salted water to a boil. Add the butternut squash cubes until fork-tender (7-10 minutes). Transfer the butternut squash to a blender with a slotted spoon while reserving the water.
  3. Bring the salted water back to a boil and add the Chickapea pasta. Bring the water back to a boil and cook the pasta for 3-4 minutes until just starting to soften. Drain pasta, rinse with cold water and set aside.

  4. By now the onion and garlic should be caramelized. Transfer them to the blender with the butternut squash cubes. Add almond milk, vegetable broth, 2 tablespoons nutritional yeast, salt, turmeric, and black pepper. Blend until smooth and set aside.

  5. Preheat your oven to 350°F. Heat the other tablespoon of oil in the same pan. Sauté the sliced mushrooms until they start to brown and release water
  6. Add the minced garlic, season with salt and pepper, and cook for a minute. Add the kale, close with a lid and steam on low for 5 minutes.
  7. Remove the lid and take the pan off the heat. Add the cooked pasta and blended sauce. Stir to combine.
  8. Combine the breadcrumbs with 1 tablespoon of nutritional yeast. Sprinkle the mixture over the pasta bake, then drizzle a little olive oil over top.
  9. Bake at 350°F for 20-30 minutes until heated through. Top with basil ribbons after baking.

Recipe Notes

I used an oven safe 10-inch cast iron pan for this stove-to-oven recipe. Alternatively, you can also combine all ingredients in a casserole dish at the end