Making baked pasta is one of the easiest thing you can do. Using this very interesting pasta shape called Vesuvio, because it is shaped like a mountain. The meaty vegan sauce gets into the noodles along with the tofu ricotta made by blending vegan Boursin and Tofu.
A comforting food all year round, baked pastas are always a sure fire crowd pleaser & easy to prepare.
Why you’ll love it?
There are several reasons why you'll love vegan baked Vesuvio pasta:
- Delicious flavors: Vegan baked Vesuvio pasta is packed with delicious flavors. The combination of tomato sauce, garlic, onions, and Italian herbs creates a rich and savory taste that is hard to resist.
- Health benefits: Vegan baked Vesuvio pasta is a healthier alternative to traditional pasta dishes. By using plant-based ingredients, you can enjoy a meal that is lower in saturated fat and cholesterol, while still being satisfying and filling.
- Easy to make: This dish is relatively easy to make, making it a great option for busy weeknights or when you're short on time. Simply cook the pasta, prepare the sauce, layer everything in a baking dish, and bake until golden and bubbly.
- Versatility: Vegan baked Vesuvio pasta is a versatile dish that can be customized to suit your taste preferences. You can add your favorite vegetables, such as mushrooms, bell peppers, or zucchini, to make it even more nutritious and flavorful.
- Comfort food: There's something comforting about a warm and cheesy pasta dish, and vegan baked Vesuvio pasta delivers just that. It's a perfect comfort food that will leave you feeling satisfied and content.
Overall, vegan baked Vesuvio pasta is a delicious, healthy, and easy-to-make dish that will satisfy your cravings for a comforting and flavorful meal.
This was inspired by my Vegan Lasagne on this site, and pairs well with this Home made bread.
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Ingredients
- Aromatics
- Olive oil
- Herbs & seasonings
- Marinara
- Vesuvio shaped pasta
- Trader Joe’s vegan boursin (not in photo)
- Tofu
- Nutritional yeast
- vegan cheese
- Bechamel (flour+oil+plant milk)
See recipe card for quantities.
Instructions
Make vegan red sauce by sautéing aromatics.
Add in vegan meat.
Add in marinara, spices and seasonings. Pro tip, add in tomato paste for extra richness. Rinse the bottle of marinara with water and pour it into the pan. I added a little sugar here too for sweetness.
Make vegan ricotta by blending nutritional yeast, vegan Boursin, tofu, herbs & seasoning.
Make bechamel by making roux (combine flour & olive oil or vegan butter, keep stirring and gradually add oat milk and then stir in the vegan cheese)
Assemble by mixing in cooked and drains Vesuvio pasta and red sauce.
Dalop some vegan ricotta.
Pour over bechamel, drizzle olive oil and some garlic rosemary powder.
Hint: Stirring constantly and gradually adding vegan milk avoids lumping.
Substitutions
- Pasta: While penne is traditionally used in Vesuvio pasta, you can substitute it with other types of pasta such as rigatoni, fusilli, or even gluten-free pasta if you prefer.
- Vegetables: Feel free to customize the vegetable selection based on your preferences or what you have on hand. You can substitute or add vegetables like eggplant, broccoli, spinach, or artichoke hearts.
- 3. Vegan Cheese: If you don't have vegan mozzarella cheese or prefer a different flavor, you can substitute it with other vegan cheese alternatives like cheddar, pepper jack, or a combination of different vegan cheeses. You can also make a homemade vegan cheese sauce using nutritional yeast, cashews, or plant-based milk.
- Tomato Sauce: While the recipe calls for diced tomatoes and tomato paste, you can experiment with different types of tomato-based sauces. For example, you can use marinara sauce, arrabbiata sauce for a spicier kick, or even a homemade roasted tomato sauce for added depth of flavor.
- Herbs and Spices: Feel free to adjust the herbs and spices to suit your taste preferences. You can add fresh herbs like parsley or basil, or experiment with different dried herbs such as thyme, rosemary, or Italian seasoning.
Remember, substitutions may alter the flavor and texture of the dish, so it's always a good idea to taste and adjust the seasonings as needed. Feel free to experiment and make the recipe your own by incorporating your favorite vegan ingredients.
Variations
Here are some variations you can try for your baked vegan Vesuvio pasta:
- Mediterranean Twist: Add a Mediterranean flair by incorporating ingredients like Kalamata olives, sun-dried tomatoes, and artichoke hearts. These ingredients will bring a tangy and savory element to the dish.
- Creamy Spinach and Mushroom: Sauté some fresh spinach and mushrooms with garlic and add them to the pasta layers. For a creamy twist, mix in some vegan cream cheese or cashew cream before baking.
- Roasted Vegetable Delight: Roast a variety of vegetables like eggplant, bell peppers, and cherry tomatoes before adding them to the pasta layers. The roasted flavors will add depth and sweetness to the dish.
- Vegan Sausage or Meatballs: For a heartier version, add vegan sausage or meatballs to the pasta layers. You can use store-bought options or make your own using plant-based protein alternatives like tempeh, seitan, or lentils.
- Cheesy Vegan Alfredo: Instead of using a tomato-based sauce, create a creamy vegan Alfredo sauce using cashews, nutritional yeast, garlic, and plant-based milk. Layer the pasta with the Alfredo sauce and vegetables for a rich and indulgent twist.
- Spicy Arrabbiata: If you enjoy spicy flavors, substitute the regular tomato sauce with a fiery arrabbiata sauce. Add some crushed red pepper flakes or sliced jalapeños for an extra kick.
- Pesto Infusion: Replace the tomato sauce with a vibrant and flavorful vegan pesto sauce. Toss the cooked pasta with the pesto before layering it with the vegetables and vegan cheese.
Feel free to mix and match these variations or come up with your own creative twists. The beauty of baked vegan Vesuvio pasta is that it can be adapted to suit your preferences and the ingredients you have on hand. Enjoy exploring different flavors and making this dish your own!
Equipment
I used this 9x13 inch lasagna pan, click this link 👉https://amzn.to/3ETN0FY.
Storage
If you have leftover baked vegan Vesuvio pasta, you can store it for later consumption. Here are some tips for storing and reheating:
- Refrigeration: Transfer the leftover pasta to an airtight container or cover the baking dish tightly with foil or plastic wrap. Place it in the refrigerator within two hours of baking. Properly stored, it can last for up to 3-4 days.
- Reheating: To reheat the baked vegan Vesuvio pasta, you can do so in the oven or microwave. If reheating in the oven, preheat it to 350°F (175°C), cover the dish with foil to prevent drying out, and bake for about 15-20 minutes or until heated through. If using the microwave, transfer a portion of the pasta to a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe plastic wrap, and heat in short intervals, stirring occasionally, until heated to your desired temperature.
- Adjustments: When reheating, you may find that the pasta has absorbed some of the moisture from the sauce. You can add a splash of vegetable broth or tomato sauce to moisten it before reheating. Taste and adjust the seasonings if needed, adding more herbs or spices to enhance the flavors.
- Freezing: If you want to freeze the baked vegan Vesuvio pasta, it's best to freeze it before baking. Assemble the dish but do not bake it. Cover it tightly with foil or plastic wrap, then place it in a freezer-safe container or freezer bag. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight, then bake it according to the original recipe instructions.
Remember to discard any leftovers that have been left at room temperature for more than two hours to ensure food safety. With proper storage and reheating, you can enjoy your baked vegan Vesuvio pasta for another delicious meal.
Top tip
Drizzling oil on top of whatever you are broiling helps in achieving golden brown and avoids charring.
FAQ
A: Yes, you can assemble the dish ahead of time and refrigerate it before baking. Simply follow the recipe instructions up until the baking step, cover the dish tightly, and store it in the refrigerator for up to 24 hours. When you're ready to bake, remove it from the refrigerator, let it come to room temperature for about 30 minutes, and then bake according to the recipe instructions.
A: Yes, you can freeze the baked vegan Vesuvio pasta. It's best to freeze it before baking. Assemble the dish but do not bake it. Cover it tightly with foil or plastic wrap, then place it in a freezer-safe container or freezer bag. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight, then bake it according to the original recipe instructions.
A: Yes, you can reheat individual portions of the baked vegan Vesuvio pasta. Simply transfer a portion to a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe plastic wrap, and heat in short intervals, stirring occasionally, until heated to your desired temperature. Alternatively, you can reheat individual portions in the oven by placing them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
A: Absolutely! Feel free to customize the dish by adding extra toppings or ingredients. You can sprinkle some vegan Parmesan cheese or breadcrumbs on top before baking for a crispy finish. You can also add cooked vegan protein like tofu, tempeh, or vegan sausage to the layers for added texture and flavor.
A: Yes, you can make the baked vegan Vesuvio pasta gluten-free by using gluten-free pasta. Ensure that all other ingredients, such as the tomato sauce and vegan cheese, are also gluten-free. Check the labels or make homemade versions to ensure they meet your dietary needs.
Related
Looking for other recipes like this? Try these:
Baked Vegan Vesuvio Pasta
Ingredients
- For the Vegan Meat Ragu:
- - 1 tablespoon olive oil
- - 1 medium onion diced
- - 3 cloves garlic minced
- - 1 cup textured vegetable protein TVP or vegan ground meat substitute
- - 1 can 14 oz crushed tomatoes
- - 1 tablespoon tomato paste
- - 1 teaspoon dried basil
- - 1 teaspoon dried oregano
- - ½ teaspoon red pepper flakes optional, for heat
- - Salt and pepper to taste
- For the Vegan Ricotta:
- - 1 block 14 oz firm tofu, drained
- - 2 tablespoons nutritional yeast
- - 1 tablespoon lemon juice
- - 1 teaspoon garlic powder
- - Salt and pepper to taste
- -Vegan boursin
- For the Cheesy Bechamel:
- - 2 tablespoons vegan butter
- - 2 tablespoons all-purpose flour
- - 2 cups plant-based milk such as almond or soy milk
- - ¼ cup nutritional yeast
- - ½ teaspoon garlic powder
- - Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until fragrant and translucent.
- Add the textured vegetable protein (TVP) or vegan ground meat substitute to the skillet and cook according to the package instructions.
- Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Simmer for about 10 minutes to allow the flavors to meld together.
- In a food processor or blender, combine the drained tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy, resembling the texture of ricotta cheese.
- In a saucepan, melt the vegan butter over medium heat. Whisk in the flour until well combined, creating a roux.
- Gradually whisk in the plant-based milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens and comes to a simmer.
- Remove the saucepan from heat and stir in the nutritional yeast, garlic powder, salt, and pepper. The bechamel sauce should be smooth and creamy.
- In the prepared baking dish, spread a layer of cooked pasta. Top with a layer of the Vegan Meat Ragu, followed by dollops of the Vegan Ricotta. Repeat the layers until all the pasta, ragu, and ricotta are used, finishing with a layer of pasta on top.
- Pour the Cheesy Bechamel sauce over the top layer of pasta, ensuring it covers the entire dish. Sprinkle with vegan mozzarella cheese, if desired.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
