Table of Contents
Looking for a hearty and delicious vegan-friendly dinner? An Egg-free Roasted Vegetable Pasta Bake with Vegan Cheese is the perfect choice. This dish combines roasted seasonal vegetables with pasta and a creamy vegan cheese sauce, making it both satisfying and nutritious.
Ingredients
- 12 ounces of your favorite pasta (penne, fusilli, or rigatoni)
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, eggplant)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup vegan cheese (cheddar or mozzarella style)
- 1 cup plant-based milk
- 2 tablespoons nutritional yeast
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh basil or parsley for garnish
Preparation Steps
Preheat your oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
To prepare the vegan cheese sauce, whisk together the flour, nutritional yeast, garlic powder, and onion powder in a saucepan. Gradually add the plant-based milk, stirring constantly to avoid lumps. Cook over medium heat until the sauce thickens, about 5 minutes. Stir in the vegan cheese until melted and smooth.
Combine the cooked pasta, roasted vegetables, and cheese sauce in a large mixing bowl. Mix well to coat everything evenly.
Transfer the mixture into a baking dish. Bake for an additional 15 minutes until bubbly and golden on top.
Serving Suggestions
Garnish with fresh basil or parsley before serving. This dish pairs well with a simple green salad or crusty bread for a complete meal. It’s perfect for a comforting weeknight dinner or a plant-based gathering.