Ingredients
Equipment
Method
Method
- Preheat the oven to 375°F (190°C). Cook the pasta in a large saucepan of water until just al dente, following the package timing. Drain well. Keep it a little firm because it will cook further in the oven.
- Heat the vegetable-group olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 2 minutes. Add the zucchini and mushrooms and cook for about 5 minutes, until the mushrooms release their moisture. Stir in the cherry tomatoes and spinach and cook until the spinach wilts.
- Heat the sauce-group olive oil in a saucepan. Whisk in the flour and cook briefly, stirring, to form a smooth roux. Gradually whisk in the almond milk. Add the nutritional yeast, salt, black pepper, Italian seasoning, smoked paprika and optional red pepper flakes. Simmer for 4–5 minutes, stirring, until the sauce coats a spoon.
- Combine the drained pasta, vegetables and sauce in a large bowl or the baking dish. Fold gently until evenly coated.
- Spread the mixture in a 9 × 13-inch baking dish. Scatter the vegan mozzarella and vegan parmesan evenly over the top.
- Bake for 25–30 minutes, until the sauce bubbles around the edges and the topping is golden. If the cheese browns too quickly, cover loosely with foil.
- Let the pasta bake rest for 5 minutes before serving. Scatter over the optional fresh basil.
Nutrition
Notes
Success tips: Stop cooking the pasta while it still has a little bite and let mushroom moisture evaporate before adding the sauce.
Make ahead: Cool the prepared components promptly, assemble, cover and refrigerate for up to 24 hours. Bake cold portions or the whole dish in an oven-safe container at 375°F, allowing extra time as needed, until the center reaches 165°F. Avoid sudden temperature changes with glass dishes.
Storage: Refrigerate leftovers in shallow covered containers within two hours and use within 3–4 days; reheat to 165°F.
Freezer: Freeze in suitable containers for up to two months for best quality, thaw in the refrigerator and bake until hot throughout; the pasta may soften.
Swaps and add-ins: Unsweetened soy or oat milk can replace almond milk; their flavor and richness vary. Artichoke hearts, sun-dried tomatoes or olives bring a different savory accent. For a gluten-free variation, use gluten-free pasta and an appropriate gluten-free flour for the sauce, and check all packaged ingredients. Gluten-free pasta may soften more during storage.
Serving: Pair with a crisp green salad or garlic-roasted green beans.
Nutrition basis: An approximate one-sixth portion of the complete pasta bake, excluding optional red pepper flakes and basil. Vegan parmesan uses the Follow Your Heart grated dairy-free label as a calculation proxy; brands vary.
