Creamy Vegan Pasta Bake with Spinach and Sun-Dried Tomatoes
This vegan pasta bake is a rich, bubbly dinner that happens to be completely dairy free. A velvety cashew cream coats every piece of pasta, with wilted spinach and tangy sun-dried tomatoes folded in.
Ready in under an hour using simple, pantry-friendly ingredients, it’s the kind of meal that leaves everyone reaching for seconds, vegan or not.
What Makes This Pasta Bake So Good
The cashew sauce does something that a lot of vegan cheese sauces miss. It stays genuinely creamy after baking, with a subtle nutty richness that feels indulgent without weighing you down.
I love how the sun-dried tomatoes cut through the richness with little pops of tangy sweetness. What starts as a casual weeknight bake ends up tasting layered and intentional.
Ingredients
- 1 lb short pasta (rigatoni or penne): pick a shape that holds the sauce well
- 1 ½ cups raw cashews: soaked in hot water for at least 15 minutes
- 1 cup unsweetened almond milk: or any plain plant milk
- ¼ cup nutritional yeast: for that savoury, cheesy depth
- 2 tbsp lemon juice: fresh is best
- 2 cloves garlic: peeled
- 5 oz fresh baby spinach: it will wilt down to almost nothing
- ½ cup oil-packed sun-dried tomatoes: drained and roughly chopped
- Salt and pepper: to taste
- ¼ cup panko breadcrumbs: for a crispy top, optional; use gluten-free if needed
- Olive oil: for drizzling
Variations / Substitutions
- Pasta: gluten-free pasta works well, just undercook it slightly more because it will bake again.
- Cashews: for a nut-free version, use raw sunflower seeds soaked the same way; the sauce will be a touch earthier.
- Spinach: swap in chopped kale or chard, but sauté it briefly first so it softens.
- Sun-dried tomatoes: roasted red peppers or marinated artichoke hearts give a similar bright, tangy hit.
- Add protein: stir in a can of drained chickpeas or cooked vegan sausage before baking.
If you love one-pan comfort food, try our Creamy Mushroom Stroganoff next.
How to Make Creamy Vegan Pasta Bake
Step 1: Make the Cashew Cream
Drain the soaked 1 ½ cups cashews and tip them into a high-speed blender. Add the 1 cup almond milk, ¼ cup nutritional yeast, 2 tablespoons lemon juice, 2 cloves of garlic, and a generous pinch of salt and pepper. Blend on high for about 60 seconds, until the cream is completely smooth and pours easily.
The sauce will be pale and glossy, with a tangy, cheesy aroma from the lemon and nutritional yeast. If it seems too thick, add a splash of water or more plant milk a tablespoon at a time.
Step 2: Wilt the Spinach with the Pasta
Bring a large pot of salted water to a boil and cook the 1 lb pasta according to the package directions, but stop 2 minutes short of al dente. Reserve about 1 cup of the starchy pasta water before draining. Return the drained pasta to the hot pot and immediately pile in the 5 oz fresh spinach. Stir with a wooden spoon for about 1 minute until the spinach has completely wilted from the residual heat.
The spinach will shrink down dramatically, leaving bright green flecks clinging to the pasta. This step also cools the pasta a little, so the sauce won’t separate later.
Step 3: Toss Everything Together
Pour the cashew cream over the pasta and spinach mixture, then add the ½ cup of chopped sun-dried tomatoes. Gently fold everything together with a spatula until every piece is coated. If the mix looks dry, stir in some of the reserved pasta water, 2 tablespoons at a time, until it’s just saucy enough.
Now the mixture will be creamy and speckled with deep green and ruby red. Taste and adjust the salt, you want it well-seasoned because the oven will mellow the flavours slightly.
Step 4: Assemble the Bake
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil. Transfer the pasta mixture into the dish and spread it evenly. Sprinkle the top with the ¼ cup panko breadcrumbs, if using, and drizzle lightly with more olive oil.
The breadcrumbs will toast up and turn golden, creating a thin, crackly crust. Even without them, the edges will brown a little as the sauce bubbles.
Step 5: Scoop and Serve
Bake for about 20 minutes, until the sauce is bubbling around the edges and the top is deeply golden. Remove from the oven and let it sit for 5 minutes so the bake sets just enough to scoop cleanly. Spoon generous portions into bowls and finish with a crack of black pepper and a handful of torn fresh basil if you have it.
The cashew cream will have thickened into a luscious coating, and the sun-dried tomatoes become little bursts of concentrated sweetness against the creamy pasta. Serve hot, right from the dish.
A Few Notes Before You Start
- If you forgot to soak the cashews overnight, cover them with boiling water and let them sit for just 15 minutes. That’s usually enough to soften them for a high-speed blender.
- For extra stretch and richness, fold a handful of dairy-free mozzarella shreds into the pasta before it goes in the dish.
- You can assemble the whole bake (without breadcrumbs) a day ahead, cover, and refrigerate. Add the breadcrumbs and drizzle right before baking, then add 5 to 10 minutes to the bake time.
- A high-speed blender makes the smoothest sauce. If using a standard blender, blend in short bursts and scrape the sides a few times to catch any gritty bits.
Keeping It Fresh
Refrigerator: Store leftovers in an airtight container for up to 4 days. The sauce will thicken as it chills, but the flavour stays just as good.
Reheating: Microwave individual portions in 1-minute bursts, adding a small splash of plant milk if needed to loosen the sauce. For a larger amount, cover with foil and warm in a 350°F oven for 15 to 20 minutes.
What To Serve With It
A crisp side salad with a lemony vinaigrette is all this rich bake needs to feel like a complete meal. If you want more greens, simple roasted broccoli or asparagus alongside make it extra satisfying. A hunk of crusty bread, toasted with olive oil, is perfect for wiping the bowl clean.
Frequently Asked Questions
Can I make this nut-free?
Yes. Swap the cashews for an equal amount of raw sunflower seeds and soak them exactly the same way. The sauce will be a little earthier but still creamy.
Do I absolutely have to soak the cashews?
If you have a very high-speed blender you can skip it, but soaking for at least 15 minutes guarantees the creamiest, smoothest sauce with no grit.
Can I use a store-bought vegan cheese sauce instead?
You can. Use about 2 cups of your favourite dairy-free cheese sauce, but homemade gives you more control over the richness and tang.
How do I make this gluten-free?
Use your preferred gluten-free short pasta and either gluten-free breadcrumbs or simply leave them off. The bake will still get golden edges without them.
Creamy Vegan Pasta Bake Recipe
Ingredients
Method
- Make the cashew cream: blend soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, salt, and pepper until completely smooth.
- Wilt the spinach with the pasta: cook pasta 2 minutes short of al dente, reserve 1 cup pasta water, drain, return to the hot pot, and stir in the spinach until wilted.
- Toss everything together: fold in the cashew cream and chopped sun-dried tomatoes, adding splashes of pasta water if the mix feels dry.
- Assemble the bake: transfer to a greased 9×13-inch dish, top with breadcrumbs if using, drizzle with olive oil, and bake at 375°F (190°C) for 20 minutes until bubbly and golden.
- Scoop and serve: let the bake rest for 5 minutes, then spoon into bowls and finish with fresh basil and black pepper.
