This Vegan Creamy Pasta Bake is the ultimate no-boil, weeknight comfort food. A rich, ‘cheesy’ sauce made from sunflower seeds and nutritional yeast coats dry pasta, with white beans for protein and mushrooms for umami-packed goodness! No dairy, no vegan cheese, just toss it all in one dish and bake!

Cooked pasta in a casserole dish with mushroom and parsley on top.

Friends, if you’re craving something cozy, creamy, and seriously low effort, say hello to this no-boil vegan creamy pasta bake.

It’s rich and garlicky with deep umami from mushrooms, fresh pops of lemon and parsley, and a lusciously creamy (but dairy-free!) sauce made with sunflower seeds and white beans.

Now, if you know me, you know I’m no stranger to quick and easy main dishes (like, hello, have you tried my most popular recipe, my 20-Minute Marry Me Chickpeas?!) but an easy main dish that you basically just dump in a casserole dish and let the oven do all the work?

Yeah, I can totally get on board with that.

Oh, and did I mention that this pasta bake has 25 grams of protein and 11 grams of fiber per delectable serving?! Seriously, that much protein and fiber in a delicious pasta makes me so happy as a Registered Dietitian!

If dump-and-bake dinners are your love language, don’t miss my favorite Sundried Tomato Chickpea Casserole—it might just steal the spotlight!

Casserole dish with pasta, mushrooms, diced onion and a creamy sauce being poured in.

The Secret Sauce

Wanna know where all that crave-worthy flavor comes from?

It’s in the sauce, baby.

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This creamy, vegan, magical sauce is made by blending raw, unsalted sunflower seeds (just like in my Healthy Vegan Caesar Salad Dressing), nutritional yeast for that savory, cheesy flavor, veggie broth for depth, and a splash of lemon juice to brighten it all up.

We pour it over dry pasta, mushrooms, and garlic—no pre-cooking required—and let the oven work magic!

If you don’t have sunflower seeds on hand, I’ve also tested this sauce with raw cashews and it works beautifully!

Creamy pasta being picked up by a spoon with parsley on top.

Pair It With the Easiest Salad Ever

‘Kay, this creamy pasta bake is absolutely perfect on its own, but if you’re craving something fresh on the side, my 5-minute green salad with lemon vinaigrette is the easiest, zingiest pairing.

Whip it up 5 minutes before the pasta finishes cooking for the most delish side dish!

Creamy pasta bake ingredient flatlay

Get That Oven Ready!

It’s time to bake some pasta!

Blended sauce in a blender container.
Step 1: Blend together the sauce!
Casserole dish with pasta, mushrooms, diced onion.
Step 2: Add the pasta ingredients to the casserole dish.
Casserole dish with pasta, mushrooms, diced onion and a creamy sauce being poured in.
Step 3: Pour the sauce over the pasta.
Casserole dish with pasta, mushrooms, diced onion and a creamy sauce.
Step 4: Bake for 25 minutes.
Cooked pasta in a casserole dish with mushroom and parsley on top.
Step 5: Stir in the spinach.
Cooked pasta in a casserole dish with mushroom and parsley on top.
Step 6: Serve and enjoy!
Cooked pasta in a casserole dish with mushroom and parsley on top.
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High Protein Creamy Vegan Pasta Bake (No Boil!)

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Lauren McNeill, RD
This Vegan Creamy Pasta Bake is the ultimate no-boil, weeknight comfort food. A rich, ‘cheesy’ sauce made from sunflower seeds and nutritional yeast coats dry pasta, with white beans for protein and mushrooms for umami-packed goodness! No dairy, no vegan cheese, just toss it all in one dish and bake!
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Ingredients
 

For the sauce

  • 3/4 cup raw, unsalted sunflower seeds, See note
  • 3.5 cups vegetable stock
  • 1/4 cup nutritional yeast
  • 1 lemon, juiced
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the pasta

  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 260g pasta, I used rigatoni
  • 115g cremini mushrooms
  • 540 ml white navy beans, drained and rinsed
  • 1 cup spinach

Optional Additions

  • 1/4 cup fresh parsley, for garnish
  • 1 lemon, juiced, for garnish

Equipment

Instructions
 

  • Preheat your oven to 400℉ and grease your casserole dish. Set aside.
  • Add all of the sauce ingredients to your blender and blend until super smooth. The sauce will be quite liquidy, and that's okay! It's supposed to be because the pasta has to cook in it.
  • Next, add the onion, garlic, dry pasta, cremini mushrooms, and navy beans to the casserole dish. Mix to combine, then pour the sauce over the pasta ingredients into the casserole dish, making sure the pasta is completely submerged in the liquid.
  • Place tinfoil tightly over the casserole dish and bake for 25 minutes.
  • After 25 minutes, remove the casserole dish from the oven and the tinfoil. Stir the spinach into the pasta bake, making sure the pasta is as covered by the liquid as possible, replace the tinfoil, and place back in the oven for another 15 miniutes to bake.
  • Remove the casserole dish from the oven. The pasta should be completely cooked no longer liquidy. If the pasta isn't compeltely cooked, place back in the oven until it is.
  • Stir in the fresh parsley and lemon juice and enjoy!

Notes

If you don’t have a high speed blender, you’ll need to soak the sunflower seeds in cold water for at least 4 hours before making this sauce, then drain them before blending them in the sauce. 
Serving: 0.25of the recipe, Calories: 510kcal, Carbohydrates: 75g, Protein: 25g, Fat: 14g, Saturated Fat: 1g, Sodium: 675mg, Fiber: 11g
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!