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There is a portion of a vegan garlic pasta bake on a plate with a baking dish containing more of the pasta on the side. There are 2 forks, 2 glass and a pitcher of water on the side as well as a small plate with ground black pepper.
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5 from 3 votes

Vegan Garlic Pasta Bake

This vegan garlic pasta bake is the BEST meal to feed a crowd or make ahead for a weeknight dinner. Filled with vegetables that are soaking in a rich and creamy garlic sauce, it seems like everyone loves this meal. Plus, it makes for great leftovers!
Prep Time30 minutes
Cook Time1 hour 10 minutes
Cashew soaking time2 hours
Total Time3 hours 40 minutes
Course: Main Course, Pasta
Cuisine: American
Keyword: dairy-free, healthy, Soy-free, Vegan, vegetarian
Servings: 6
Calories: 506kcal
Author: Jessica Laroche

Equipment

  • Blender

Ingredients

For the garlic cream sauce:

  • 1 ½ cup raw cashews soaked for at least 2 hours, rinsed and drained
  • 3 large garlic heads
  • 3 tbsp nutritional yeast
  • 2 cup vegan plain milk
  • 1 ½ tsp salt

Veggies:

  • 2 peppers, red, orange or yellow sliced
  • 1 red onion or sweet onion sliced
  • 1 bunch asparagus edges removed and chopped in bite size
  • 1 ½ cup frozen green peas thawed and well drained
  • salt and black pepper to taste

For the pasta bake:

  • 16 oz short pasta of your choice cooked al dente (it will cook more in the oven)
  • 1 cup panko breadcrumb
  • ½ tsp salt
  • 1 tsp nutritional yeast
  • black pepper

Instructions

Make the sauce

  • Preheat the oven to 400°F.
  • Remove the dry skin layers around the garlic heads, but keep the cloves all attached together. Cut the pointy ends. Wrap in aluminium foil paper and cook in the oven for 40 minutes.
  • Once the garlic is cooked, removed the garlic paste by either pressing at the base of the whole head of garlic or gently cutting the sheet surrounding the clove and removing them one by one. Add the roasted garlic to a blender.
  • Add the rest of the sauce ingredients to the blender (cashews, nutritional yeast, salt and vegan milk) and blend until smooth. Set aside.
  • Warm a large pan over medium heat. When warmed up, add the onion, pepper and asparagus and cook, stirring regularly, until softened but still crunchy. Add a little bit of water or oil to prevent the veggies from burning. This should take about 10-15 minutes. When the veggies are done, add the green peas to the pan, stir and turn off the heat.
  • In a small bowl, combine the panko breadcrumb, nutritional yeast, salt and black pepper to your taste.
  • In a large baking dish, stir to combine the cooked pasta, cooked veggies and the blended sauce. Distribute the panko mixture evenly over the noodles.
  • Cook, uncovered, in the oven at 350°F for 30 minutes. Enjoy!

Video

Notes

  • Store leftovers in a air-tight container in the fridge for up to 5 days.
  • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition

Calories: 506kcal | Carbohydrates: 73g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 902mg | Potassium: 830mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1156IU | Vitamin C: 54mg | Calcium: 199mg | Iron: 6mg