Delicious Vegan Baked Pasta & Cheese Recipe

Greetings, my fellow vegan food enthusiasts! I am delighted to share with you my latest culinary discovery – the ultimate Baked Pasta & Cheese recipe. This is hands down one of my all-time favorites, and I promise that it will be yours too once you try it.

As a chef who loves to experiment with plant-based ingredients, I have always been passionate about creating new vegan recipes that are both healthy and delicious. The inspiration for this dish came from my love of classic comfort foods like macaroni and cheese, but with a vegan twist.

This recipe is the perfect choice for an easy weeknight dinner or a fun weekend family activity. Not only is it full of flavor, but it’s also a nutritional powerhouse thanks to the wholesome ingredients employed in it.

Whether you’re a fan of traditional baked ziti or creamy vegan pasta dishes, this recipe has you covered. So, let’s get started on this protein-rich journey that will leave your taste buds singing!

Why You’ll Love This Recipe

Baked Pasta & Cheese (Vegan)
Baked Pasta & Cheese (Vegan)

This baked pasta and cheese recipe is so delicious that it will make you forget about dairy-based mac and cheese altogether. Not only is it plant-based and vegan, but it’s also packed with flavor and creamy texture that you won’t be able to resist.

The combination of nutritional yeast, tahini, miso, and spices like black pepper, paprika, turmeric, garlic powder, and onion powder create the perfect cheesy flavor without the use of any animal products. Even non-vegans will be asking for seconds!

Cooked in a marinara sauce with sautéed mushrooms or even some vegan sausage, this dish brings so much depth of flavor to your plate. The cheesy sauce coats the pasta perfectly while still allowing the texture of every bite to come through.

Plus, this recipe is easy to make! You can have a creamy vegan pasta bake ready for dinner in no time at all. It’s perfect for those nights when you want something comforting but don’t have the energy to cook a complicated meal. Simply mix everything together and let the oven do the rest of the work.

If you’re someone who loves traditional mac and cheese but wants to avoid dairy and other animal products, this vegan baked pasta recipe is definitely worth a try. Trust me, it’s so delicious that even traditional mac and cheese lovers won’t miss the dairy – they’ll love this just as much!

Ingredient List

“Golden brown and oh so cheesy!”

Let’s gather our ingredients! 💚

Here are the ingredients you will need to create your delicious and creamy Vegan Baked Pasta & Cheese:

  • 1 pound pasta of your choice (the pasta used in this recipe is penne)
  • 4 cups water (for boiling the pasta)
  • 1 cup soymilk or any other plant-based milk
  • 2 tablespoons white miso
  • 2 tablespoons tahini
  • 1 tablespoon cornstarch
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon turmeric
  • A pinch of cayenne pepper and paprika (to taste)
  • Salt and black pepper (to taste)

For the mushrooms topping:

  • 8 ounces mushrooms, sliced
  • 2 medium cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper (to taste)

For optional vegetable additions:

  • 1 cup broccoli florets
  • 1 cup raw Brussels sprouts, halved

Note: The above ingredient list is for the basic recipe. You can add or substitute any ingredient you like and make a version of your own.

The Recipe How-To

“Get ready for a deliciously dairy-free dinner!”

Preparing this easy vegan baked pasta and cheese recipe is very simple. The prep time is around 25 minutes, and you only need to bake it for 25 minutes more. So, let’s get started!


  • 1 lb pasta of your choice
  • 8 ounces sliced mushrooms
  • 2 medium cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine
  • 4 cups vegetable stock
  • 1/2 cup nutritional yeast
  • 2 tablespoons tahini
  • 1 tablespoon white miso
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • pinch of turmeric, paprika, and cayenne pepper
  • 2 cups unsweetened soymilk (or any plant-based milk)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large pot of salted boiling water, cook the pasta according to package directions until al dente (around 7 minutes). Drain the pasta and rinse it thoroughly under cold water until it cools down.
  3. While the pasta is cooking, make the cheese sauce: in a large pan, heat olive oil over medium heat. Add minced garlic and sauté for roughly 30 seconds until fragrant.
  4. Add sliced mushrooms and sauté for about 5 minutes, stirring occasionally until they reduce by half.
  5. Pour in the dry white wine to deglaze and let it cook for another minute or two.
  6. Add the vegetable stock, nutritional yeast, tahini, white miso, dry mustard, onion powder, garlic powder, turmeric, paprika, cayenne pepper, and salt.
  7. Stir continuously until all ingredients are combined – this should take around five minutes or so.
  8. Slowly whisk in the soymilk (or plant-based milk of your choice) to form a smooth mixture.
  9. Once your mixture simmers, slowly add the diluted cornstarch while stirring constantly. Continue simmering while stirring frequently until thickened -this should take around five more minutes.
  10. Add cooked pasta to the pan with cheese sauce -stir well so that all pasta is coated with mixture.
  11. Transfer this in a baking dish (13” x 9” pan preferably).
  12. Bake it in preheated oven for about 25 minutes until top turns brown.

Now that you know how to make this delicious recipe go ahead and try it out!

Substitutions and Variations

“Comfort food at its plant-based finest”

When it comes to cooking, creativity is always welcome. That’s why I love this recipe – it’s versatile and open to substitutions and variations. Here are some of my favorite ways to switch things up:

– Pasta choice: While I used elbow macaroni in the recipe, you can use any type of pasta you have on hand. Ziti or penne work particularly well for making a classic baked ziti dish, while using gluten-free or no-boil pasta can make this an allergy-friendly option.

– Vegan Sausage: For a more protein-packed dish, try adding crumbled vegan sausage to the mix. It’ll add an extra dimension of flavor to the dish.

– Veggies: This dish is also an excellent way to get your daily intake of vegetables. Feel free to chop up some broccoli or Brussels sprouts and sprinkle them into the mix before baking for added nutrition.

– Cheesy vegan option: If you want an even cheesier topping, swap out nutritional yeast for vegan cheese shreds instead. That way, you can achieve a gooey and melty layer atop the pasta bake.

– Marinara Sauce: Love tomato sauce? Add marinara sauce as one of the ingredients instead of white miso or tahini. This will create a more classic pasta bake flavor that’s sure to please everyone.

No matter which substitutions and variations you choose, remember to use your creativity and taste buds as your guide!

Serving and Pairing

“This vegan twist on a classic is sure to impress”

Greetings! As we venture into the realm of Serving and Pairing, allow me to introduce you to the crown jewel of this recipe – Baked Pasta and Cheese, vegan style. You’ll be tickled pink as you enjoy every bite of this delectable dish.

This creamy vegan pasta is a dish that pairs well with a variety of sides or can stand alone as an entree. Here are a few ideas to help elevate your dining experience:

1. Leafy greens: Whip up a side salad consisting of fresh spinach or arugula and drizzle with balsamic vinaigrette dressing.

2. Garlic bread: A classic combination with any pasta dish. Toast a baguette dripping in garlic butter and elevate it with fresh herbs like basil, parsley or thyme.

3. Roasted veggies: This recipe pairs well with roasted Brussels sprouts or broccoli on the side for a healthy and delightful meal.

4. Vegan sausage: Bake some vegan sausage in the oven, slice it up and add it to the pasta for added flavor and texture.

5. Wine pairing: Enjoy a glass of white wine, such as white zinfandel or sauvignon blanc, to complement the flavors of the white miso and tahini-based cheese sauce in this dish.

You can also serve it as an appetizer at your next gathering by placing smaller portions in ramekins or single serving dishes.

In conclusion, this easy vegan pasta bake is perfect for any weeknight dinner and will surely satisfy your cravings for comfort food without sacrificing your dietary choices. I hope these suggestions inspire you in your culinary adventures with this magnificent baked pasta recipe. Enjoy!

Make-Ahead, Storing and Reheating

“Say goodbye to dairy, hello to flavor”

As a busy and health-conscious vegan chef, I understand the need for meals that are not only delicious but also convenient. That’s why I always appreciate a recipe that can be made ahead of time, stored with ease, and reheated to perfection. With this in mind, let me share with you some helpful tips of how to make the most of your baked pasta and cheese (vegan) dish.

To make-ahead, prepare the baked pasta and cheese according to the recipe instructions up until it is ready to go into the oven. You can place it in an airtight container or cover it tightly with aluminum foil before storing it in the refrigerator for up to 24 hours. When you’re ready to bake, preheat your oven to 400°F and bake the dish for 20-30 minutes until heated through.

If you’re making a larger portion for meal prep purposes or simply looking to store leftovers, divvy up the pasta into individual servings and follow the same storing method as mentioned above. It’s always great to have something ready-to-go during those hectic weekdays!

Now, when it comes to reheating, there are two options: microwave or oven. If using a microwave, simply place your desired portion onto a microwave-safe plate and heat for 1-2 minutes on high, stirring occasionally. If using an oven, preheat your oven to 350°F and warm your pasta for about 10-15 minutes covered with foil or lid.

It’s important to note that reheated baked pasta may tend to dry out a bit, so if this happens try adding a tablespoon of water or soymilk at a time before reheating again. This will help retain the moisture of your dish and restore its creaminess.

By following these easy tips, you’ll always have a delicious creamy vegan pasta bake ready when you are!

Tips for Perfect Results

“Who says vegan food can’t be indulgent?”

Creating the perfect vegan baked pasta and cheese can be a task, but it doesn’t have to be. Here are my tips for creating the perfect dish.

Firstly, when making vegan cheese sauce, make sure the nutritional yeast and other seasonings cook for at least 5-10 minutes before adding any liquid. This helps to develop more flavor and creates a smoother sauce.

Secondly, use the right pasta for this recipe. I recommend using short pasta such as shell pasta, macaroni or penne instead of long pasta like spaghetti or fettuccine. The shorter noodles hold more sauce in each bite, ensuring every bite is creamy and flavorful.

Thirdly, don’t skip out on the vegetables! Adding vegetables such as mushrooms, broccoli or brussels sprouts can not only add nutrition to your meal but also can create different and delicious variations of this classic dish.

Fourthly, use vegetable stock in place of water when cooking the pasta to infuse extra flavor into the dish.

Fifthly, if you’re looking to add some protein to your meal, try using green lentils as your pasta choice. Not only do they offer a great source of plant-based protein but they hold up well in this dish providing an interesting texture.

Lastly, don’t be afraid to experiment with different types of vegan cheese. Try adding garlic powder or experimenting with different nutritional yeasts – it’s all about finding what you like best.

Bottom Line

This vegan baked pasta and cheese recipe has everything that you want in a comfort meal – creamy vegan cheese sauce, perfectly cooked pasta, and some delicious veggies like mushrooms, broccoli or even Brussels sprouts if you want to change things up a bit.

Not only is this recipe perfect for mastering vegan comfort food, it’s also guilt-free and packed with nutrients. You won’t even miss the dairy or the meat in this dish. With nutritional yeast, tahini, white miso and soymilk, we’ve found all of the flavors to make the perfect vegan “cheese” sauce.

Whether you’re a vegan veteran or you’re just experimenting with new recipes, this homemade baked pasta and cheese recipe is worth adding to your repertoire. So why not try it today and see how easy it is to indulge without any guilt? Trust me, you won’t regret it!

Baked Pasta & Cheese (Vegan)

Baked Pasta & Cheese (Vegan) Recipe

I don't know where I got this recipe from but it certainly is delicious. I changed a few things as I generally do to suit my tastes. I topped this off with a mixture of 1/4 tsp. cumin, 2 cups bread crumbs and 1 cup shredded Vegan jack cheese. I also sprinkled some paprika on top for color. I didn't include the time it took to cook the pasta in this recipe.
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Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Vegan
Calories 142.3 kcal


  • 1 lb vegan pasta
  • 10 mushrooms (optional)
  • 1 1/4 cups water
  • 1 cup soymilk (plain)
  • 3/4 cup nutritional yeast
  • 3 tablespoons cornstarch (I used arrow root powder)
  • 1 teaspoon salt (or more to taste)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 pinch cayenne pepper
  • 2 tablespoons tahini
  • 1 teaspoon white miso (or additional salt)
  • black pepper


  • Preheat oven to 350'F.
  • Boil the pasta in a large pot of boiling water as per the package directions.
  • While it is cooking combine the rest of the ingredients, except the mushrooms in a blender.
  • Saute the mushrooms in a tablespoons of olive oil. Set aside.
  • Spray a 9"x9"x2" oven proof dish with oil.
  • When the pasta is al dente, drain it reserving about 1/2 cup of the pasta water.
  • Melt two tablespoons of Vegan margarine in the pasta pot and return the pasta to the pasta pan.
  • Add the sauce mixture and cook it stirring until it boils and thickens. Add the pasta water and give it a stir.
  • Add in the sauted mushrooms and give it another stir.
  • Place the pasta mixture into the prepared baking dish and spread out evenly.
  • Sprinkle with the bread crumb mixture (if using) and top with a little ground paprika.
  • Bake for 30 minutes until bubbling around the edges.
  • Cool on a metal rack.
  • Bon Appetit!

Add Your Own Notes


Serving: 156gCalories: 142.3kcalCarbohydrates: 17.2gProtein: 12.2gFat: 4.5gSaturated Fat: 0.6gSodium: 463.1mgFiber: 6.3gSugar: 0.5g
Keyword < 60 Mins, Easy, Vegan
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