High Protein Creamy Vegan Pasta Bake (No Boil!)
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!
Servings 4
Calories 510kcal
Equipment
- 1 9 x 13 casserole dish
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
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.
Nutrition
Serving: 0.25of the recipe | Calories: 510kcal | Carbohydrates: 75g | Protein: 25g | Fat: 14g | Saturated Fat: 1g | Sodium: 675mg | Fiber: 11g
