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When it comes to comfort food, Italian is unstoppable, and this baked vegan pasta with roasted vegetables is no exception. I make this with whole wheat pasta, marinara sauce, and roasted zucchini. It is also topped with vegan cheese, which melts into a rich and velvety layer.
My baked vegan pasta with roasted vegetables is one of my favorite ways to feed a large group. I love that I can turn a dish that is usually heavy and not suited to vegans and turn it into a nutritious meal that remains full of texture and familiar comfort. If you like baked pasta dishes, try my vegan vegetable lasagna, which is another wholesome take on a classic.
I was first inspired to make this dish after adapting my vegetarian zucchini lasagna to fit a vegan menu. My Italian friend is always urging me to adapt more recipes, as her husband is vegan. It was interesting watching them start as a couple, and discovering vegan cuisine that mimicked authentic Italian flavors and textures perfectly. Of course, I was there to help, especially the first time she cooked for him. Ha!
This baked vegan pasta with roasted vegetables is one of my favorite meals that strikes the perfect balance between hearty and wholesome. As a mom and health coach, I love that I can include whole grains, plan protein, and plenty of vegetables in one dish. The whole wheat pasta brings the fiber, the vegetables provide essential vitamins, and the peas are an excellent source of plant-based protein.
One of the reasons this recipe works is the combination of both a roasting and a baking technique. I roast my vegetables first, to concentrate their flavor and remove excess moisture so my pasta bake stays rich instead of watery. Once everything is mixed with the marinara sauce and vegan cheese, the oven takes over and finishes my dish by melting the cheese and allowing the flavors to infuse.
There was one specific day I asked my kids and my husband what they felt like for dinner. They all agreed on Italian, and that was where it stopped. One wanted ratatouille, another wanted primavera, and my husband wanted lasagna. I reassured them that all those things exist in one dish, and despite their confused faces, I knew this vegan baked pasta with roasted vegetables was the one. Closer to dinner time, and still confused, I was asked if I had made the lasagna, ratatouille, or primavera. I just said yes. Ha!
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🥘 Ingredients
This baked vegan pasta uses simple, wholesome ingredients, most of which are probably in your kitchen already. This is what I use:
Whole wheat pasta: I use whole wheat penne for extra fiber and a slightly nutty flavor. Other pasta shapes work well, too.
Zucchini: I chop the zucchini into pieces that roast quickly, and add a tender texture.
Cremini mushrooms: I use these mushrooms to add a savory and earthy depth and hearty texture to the bake.
Onion: The sliced onions release their natural sugars as they cook, adding a subtle sweetness to the dish.
Red bell peppers: This is another vegetable I include, which contributes a mild sweetness and color.
Peas: I add these for more color and added plant protein.
Marinara sauce: Store-bought marinara sauce can be used, but I prefer using my homemade healthy marinara sauce.
Italian seasoning: I sprinkle Italian seasoning for that signature herb flavor that ties everything together.
Red pepper flakes: Just a small pinch is all I need to add a subtle hint of warmth to this dish.
Fresh basil: I chop fresh basil to add brightness and a peppery aromatic finish.
Vegan mozzarella: I sprinkle shredded vegan mozzarella to achieve an essential melted pasta bake topping.
🔪 How To Make
These are the simple steps I follow to prepare my baked vegan pasta with roasted vegetables:
Prep vegetables: I chop all the vegetables, and preheat my oven to 450F.
Roast vegetables: Next, I toss the zucchini, peppers, squash, mushrooms, and onions with olive oil, salt, pepper, basil, and dried herbs and place them on a baking sheet. Then I roast them for 15 minutes until tender.
Cook pasta: I bring a large pot of salted water to a boil, add the pasta, cook for 6 minutes until just slightly firm, drain, and set it aside.
Combine everything: Next, I mix the drained pasta with the vegetables, marinara sauce, vegan cheese, pepper, and gently stir until everything is coated.
Top with cheese: I sprinkle the remaining cheese over the top of the pasta.
Bake: Finally, I bake the pasta mix for about 25 minutes until the cheese melts and becomes a golden color. I let it rest for several minutes before serving.
My #1 Secret Tip for this vegan baked pasta with roasted vegetables recipe is to only cook the pasta partially before baking. I make sure my pasta is undercooked, as it continues cooking during the baking stage. This keeps it tender without becoming mushy.
Other Tips To Keep In Mind:
- Spread vegetables out: When roasting the vegetables, I make sure they are spread in a leveled layer to ensure they roast and do not steam.
- Keep cuts uniform: I try to keep my vegetables in similar sizes so they cook at the same speed, and each bite has a bit of everything.
- Use a deep dish: For this recipe, I use a large casserole dish to allow the vegetables and pasta to mix and cook without spilling.
- Season both components: I make sure to season my vegetables and my pasta, so each layer is flavorful and balanced.
- Let it rest: Before serving, I give my baked pasta a chance to rest and set. This makes the flavors more intense and makes it easier to plate.
📖 Variations
There are many ways I have adjusted this baked vegan pasta with roasted vegetables recipe. These are some that were quite memorable:
Creamy green veggie bake: Instead of the marinara, I use 3 cups of my vegan bechamel sauce, with 1cup of pasta water, and 1/4 cup of my vegan kale pesto. I add in broccoli florets and chopped spinach. This is my kids’ favorite as it is super creamy.
Protein pasta boost: I replace the whole wheat pasta with lentil pasta for additional protein, making it even more nutritious. This is a great meal to have at lunch time if you have a hectic workout session after work.
Extra cheesy: For an even cheesier finish, without any dairy, I mix 2 tablespoons of nutritional yeast into the marinara sauce. My kids notice when I skip this step. Ha!
🍽 Serving Suggestions
If I make this for a bigger crowd, I like to serve it alongside my vegan garlic bread. But if I have gluten-free people to serve, I like pairing my equally delicious vegan gluten-free eggplant parmesan with slices of my easy low-calorie gluten-free bread instead. If you are looking for a decadent baked dish without gluten, try the eggplant parmesan! I cannot recommend it enough.
A few weeks ago, I made this vegan baked pasta with roasted vegetables for lunch one Saturday, and decided that I should serve it the way Italians serve most of their meals, with a fresh salad! I made a large bowl of my spinach and arugula salad, and made sure to have a small jug of my homemade vegan Italian dressing too. And in keeping with Italian culture, I took a big nap after lunch. I highly recommend it. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover pasta bake in an airtight container in the refrigerator for up to 4 days.
Freezing: When freezing, I transfer cooled portions into freezer-safe containers and keep them for up to 3 months.
Reheating: If the pasta is frozen, I first make sure to thaw it in the fridge overnight. To reheat, I place the bake in a 350F oven until warmed through.
❓Recipe FAQs
I like using vegetables that roast well and hold their shape while baked. Peppers, mushrooms, broccoli, cauliflower, and eggplant all work well. I recommend avoiding ingredients that release too much liquid, like raw tomatoes.
When this happens, I add about 2 tablespoons of marinara sauce or a splash of it into the pasta and mix it through before placing it into the oven. I also make sure to add a bit more shredded vegan cheese onto the surface to keep a melted golden crust.
Yes, fresh pasta could work in this recipe, but you would need to adjust the cooking time. Fresh pasta cooks much faster, so I would skip the boiling stage and add it straight into the marinara mix. For this recipe, I would recommend a sturdy, solid pasta like gnocchi.
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📋 Recipe Card
Baked Vegan Pasta
When it comes to comfort food, Italian is unstoppable, and this baked vegan pasta with roasted vegetables is no exception. I make this with whole wheat pasta, marinara sauce, and roasted zucchini. It is also topped with vegan cheese, which melts into a rich and velvety layer.
Servings: 8 servings
Calories: 350kcal
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Chop all the veggies and preheat your oven to 450 degrees
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On a baking sheet (or in a casserole dish/large pan), toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
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Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Don’t overcook your pasta! It will cook a second time in the oven, so you want to make sure the inside is still hard. Drain and set aside.
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Once the veggies are done, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. If you used a large casserole dish/pan to roast the veggies in, you can just dump all of the additional ingredients (pasta etc.) into that pan to mix everything together (that’s what I’d recommend!). Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
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Top the pasta with the remaining cheese (about 1/3 cup).
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Bake until top is golden and cheese melts, about 25 minutes. Let sit 5-10 minutes before serving.
- My #1 Secret Tip for this vegan baked pasta with roasted vegetables recipe is to only cook the pasta partially before baking. I make sure my pasta is undercooked, as it continues cooking during the baking stage. This keeps it tender without becoming mushy.
- Spread vegetables out: When roasting the vegetables, I make sure they are spread in a leveled layer to ensure they roast and do not steam.
- Keep cuts uniform: I try to keep my vegetables in similar sizes so they cook at the same speed, and each bite has a bit of everything.
- Use a deep dish: For this recipe, I use a large casserole dish to allow the vegetables and pasta to mix and cook without spilling.
- Season both components: I make sure to season my vegetables and my pasta, so each layer is flavorful and balanced.
- Let it rest: Before serving, I give my baked pasta a chance to rest and set. This makes the flavors more intense and makes it easier to plate.
Calories: 350kcal | Carbohydrates: 59.9g | Protein: 16.1g | Fat: 8.5g | Sodium: 551.2mg | Fiber: 10g | Sugar: 10.6g