Food Galley Gab

Creamy & Cheesy Pasta Bake (Vegan)

Creamy & Cheesy Pasta Bake (Vegan) is crazy delicious and easy! Yesterday, I was by myself for about 2 hours, a total rarity in life, and decided to take advantage of this randomly awesome moment and shoot some amazing eats! I drank red wine and danced around the kitchen listening to Billie Holiday. I truly did this. And, it felt sublimely amazing. “You Go to My Head” is one of my all time favorite tunes. I put it on repeat. 😉 I need more of these moments in life for sure! Not to say I don’t love my little guy to the freakin’ moon, but mama needs a break sometimes, too. Some me time. So, yesterday was suh-weet!

This recipe uses an arrabiata sauce (homemade recipe coming soon), and creamy vegan cheese sauce. You can buy a creamy vegan cheese OR you can make it yourself. If you’re looking for a recipe, I used mine from my Creamy Vegan Mac n’ Cheese recipe. I used Lisanatti Almond Mozzarella Cheese and shredded it for the top of the pasta bake. This is a simple but incredibly flavorful recipe!

Side Note: Upon reheating, I put the pasta in a sauce pan on medium, added a Tbl of Tofutti Cream Cheese, dash of garlic powder, flick of the wrist of olive oil, and crisped that baby up! A pasta that actually tasted just as good, if not better, reheated! One for the win! Mangia, my friends. 😉 

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Creamy & Cheesy Pasta Bake (Vegan)
Creamy & Cheesy Pasta Bake (Vegan) is delicious, easy, quick, and healthy! What's not to love? Chow down with some pasta eats. Great for a nice soiree with friends and family. Enjoy!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 lb whole wheat spaghetti
  2. Approximately 24 oz arrabiata sauce (can sub out for marinara) - a garlicky option is best
  3. Approximately 24 oz creamy vegan cheese (I used my recipe from my vegan mac n' cheese)
  4. Approximately 1 C shredded vegan mozzarella (I used Lisanatti)
  5. Fresh basil to taste (chopped) and for garnish
Instructions
  1. Boil pasta and preheat oven to 350f
  2. On the bottom of an oven safe pan, smear both sauces and add spaghetti
  3. Top spaghetti with both sauces
  4. Continue this pattern until pasta has run out
  5. Top the pasta with more sauce, shredded vegan mozzarella, and fresh chopped basil
  6. Cover pasta with aluminum foil for 25 minutes. Remove foil for the last 5 minutes
  7. Enjoy!
Pair with
  1. Sangiovese
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