The Best Vegan Sun-Dried Tomato Pasta Bake Recipe: Impress your friends and family with this delicious and easy vegan pasta bake recipe. Made with sun-dried tomatoes, this dish packs a punch of flavor in every bite.
The best part is, it only takes 5 minutes to prep! Say goodbye to boring vegan mac n’ cheese and hello to this gourmet meal that will have everyone asking for seconds. Perfect for a dinner party or a weeknight dinner, this dish is sure to become a staple in your recipe collection.
Elevate your meal prep and impress your guests with this delicious vegan sun-dried tomato pasta bake. Its versatility, ease of preparation, and bold flavors from sun-dried tomatoes, garlic, and spinach make it the perfect side or main dish. Pair it with garlic bread or a simple vegan salad for a complete meal experience. And with leftovers lasting up to 3 days in the fridge, this pasta bake also makes for a convenient and satisfying vegan option on busy weeknights.
How Long Do The Vegan Sun-Dried Tomato Pasta Bake Leftovers Last?
Up to 5 days in the fridge in an airtight container. I have a baking dish that comes with a lid, making this even easier!
Can I freeze the vegan sun-dried tomato pasta bake?
Yes, you can freeze it for up to 3 months in an airtight container or freezer bag. When you’re ready to eat it, simply thaw it in the refrigerator overnight and reheat in the oven or on the stove. It’s a great option for busy weeknight meals or to have on hand for unexpected guests. Enjoy!
Is Vegan Pasta Bakes healthy?
It depends on the ingredients, and while I have nothing against pasta (especially in an Italian household!) white pasta doesn’t have much nutritional value. I often swap white noodles for lentil noodles. Lentil noodles make this dish extra healthy and add more fiber and protein.
Can Vegan Sun-Dried Tomato Pasta Bake be gluten-free?
Absolutely! Just use gluten-free pasta and make sure to check that the other ingredients used are gluten-free as well. This can easily be adapted for those with gluten sensitivities or celiac disease.
What Are Sun-Dried Tomatoes?
The word ‘sun-dried’ comes from the Italian word ‘sudare’ which means ‘to sweat’. This refers to the process of drying out tomatoes by placing them in direct sunlight. Sun-dried tomatoes are a culinary delight, bursting with flavor and nutrition. The process of creating these tasty treats involves sweating out the moisture from ripe tomatoes under the warm rays of the sun. This not only concentrates the tomato’s natural sugars. But it also preserves its nutrients and vitamins, creating a tangy and delicious ingredient. Transform your dishes with the unique and versatile flavor of sun-dried tomatoes. And it’s not just tomatoes that can be sun-dried. Experiment with a variety of fruits and vegetables using this age-old technique to elevate your cooking.
How to Make Sun-Dried Tomatoes at Home?
You can make your own sun-dried tomatoes at home by slicing ripe tomatoes and placing them on a baking tray. Drizzle with olive oil, season with salt and herbs, and place them in a warm, sunny spot for several days. Tomatoes should be dried to a leathery texture. This recipe for vegan sun-dried tomato pasta uses sun-dried tomatoes for added flavor and nutrition. Give it a try, and you’ll be sure to impress your friends and family with this delicious and easy vegan dish.
Optional Toppings and Variations For The Vegan Sun-Dried Tomato Pasta
There are lots of tasty topping options to customize this sun-dried tomato pasta recipe! A few of our favorites include fresh arugula, lightly toasted pine nuts, cracked black pepper, and freshly grated vegan parmesan. You can also vary the flavors by adding cooked vegan sausage or mushrooms.
Tip* lentil noodles (such as explore cuisine) cook similarly to regular pasta, but chickpea noodles cook very fast, and would not work in this dish.
Easy One Dish Sun-Dried Tomato Vegan Pasta Bake
Equipment
- 1 9×11 baking dish
Ingredients
- 400 grams penne or rigatoni pasta
- 1 14 oz can chopped tomatoes (Optional: fire roasted if you can find them)
- 2 tbsp tomato paste
- 1/2 cup chopped sundried tomatoes in oil
- 3 cups chopped kale or spinach
- 3 large cloves minced garlic
- 1 tbsp italian spice blend (heaping tbsp)
- 1 tbsp hot chili flakes (optional)
- 3/4 cup nutritional yeast
- 1 cup shredded vegan cheese
- 1 tbsp pure maple syrup (optional)
- 3 cups boiling water
Toppings (optional)
- vegan parmesan to sprinkle
- fresh basil
Instructions
- Pre-heat oven to 375 degrees.
- Chop the spinach or kale. If using kale, lightly massage with a little olive oil to reduce the bitterness.
- Mince the garlic, and if your sundried tomatoes didn't come pre-chopped, cut them into smaller pieces.
- Add all the ingredients into your baking dish, and give them a good stir. If the pasta isn't fully covered in boiling water you can add a touch more. The pasta should be just barely covered in the liquid mixture. Be careful not to add to much.
- Cover the baking dish with tinfoil, and throw in the oven.
- Check the pasta at 25 or 30 minutes to make sure the top of the pasta has cooked. If not, give it a good stir and throw back in the oven for another 5 minutes without tinfoil. If you NEED to add a little more boiling water you can, but be careful, the dish can turn out watery if you add too much.
- Taste the pasta to make sure it's cooked. (Careful not to burn your mouth like I always do haha!) And it's ready to serve with your favourite toppings!
- Yup you heard it right, just throw all the ingredients into a dish, bake and serve. SOOO EASY!
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Notes
This looks like the perfect meal. We will definatly have to make.
Awesome, you will have to let me know how you liked it!
Thanks for the recipe. You make it very easy and clear. I’m not a cook, ask my wife, she was very surprised and it was quite tasty. Thank you so much keep them coming!
Thank you so much for trying this out! So happy you liked it 😃