Are you tired of juggling multiple pots and pans while making dinner? Do you want a delicious, creamy pasta dish that’s perfect for multitasking or just simplifying your cooking routine? I’ve got good news for you! Today, I’m sharing a super easy, lip-smacking Vegan No-Boil Pasta Bake recipe that will have you wondering why you ever boiled pasta in the first place.
You know the drill – you come home after a long day, and the last thing you want to do is spend hours in the kitchen making a delicious vegan meal. Even worse, you have to clean all those pots and pans afterward. Ugh!
Doesn’t it feel like there should be a simpler way to make a delicious, comforting pasta dish without using a gazillion pots and pans? Well, guess what? There it is! I’ve cracked the code on easy vegan no-boil pasta bakes, and I’m here to share the secret with you.
So, what’s in this Vegan No-Boil Pasta Bake?
Introducing our Vegan No-Boil Pasta Bake! This recipe uses a mix of garlic powder, onion powder, chili flakes, dry pasta, plant-based milk, veggie broth, salt, and tomato paste to create a creamy, scrumptious pasta dish that requires zero boiling. All you have to do is mix the ingredients in a baking dish and pop it in the oven. And voilà! You’ve got yourself an amazing vegan dinner with minimal cleanup.
What makes this dish so magical is the combination of creamy coconut milk and flavorful veggie broth, which soak into the pasta as it bakes, creating an incredibly rich and satisfying texture. The garlic and onion powders, along with the chili flakes, add a touch of spice and savory goodness that’ll have everyone coming back for seconds – or thirds!
Not only is this Vegan No-Boil Pasta Bake incredibly tasty, but it’s also perfect for those busy weeknights when you’re multitasking or just craving a simple recipe to follow. And the best part? It doesn’t require you to dirty a bunch of dishes! So you can spend more time enjoying your meal and less time scrubbing pots and pans.
FAQ
Can I use any type of pasta for this Vegan No-Boil Pasta Bake?
Yes! You can use any type of dry pasta you like, but I recommend using a short pasta shape like penne, fusilli, or farfalle for the best results.
Can I add veggies to the Vegan No-Boil Pasta Bake?
Absolutely! Feel free to mix in your favorite veggies, such as chopped bell peppers, zucchini, or mushrooms, for added nutrition and flavor.
Can I make this pasta on the stovetop?
100%! This pasta can also be prepared on the stove. Just follow the same procedure (adding all the ingredients to a pot), and cook over medium heat until the pasta is cooked and creamy (don’t forget to stir every now and then!).
Is there a substitute for coconut milk in the recipe?
If you’re not a fan of coconut milk, you can substitute it with unsweetened soy milk, oat milk or cashew milk for a similar creamy texture.
Can I make this recipe gluten-free?
Yes! Just use your favorite gluten-free pasta and ensure that your veggie broth is also gluten-free, and you’ll have a delicious gluten-free meal.
Can I prepare this dish ahead of time and bake it later?
You can prepare the pasta mixture ahead of time and store it in the refrigerator, covered, for up to 24 hours. Just be sure to give it a good stir before popping it in the oven to ensure even cooking.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop it in the microwave or warm it up in a saucepan on the stovetop, adding a little extra veggie broth if needed to keep it moist and creamy.
Can I freeze this pasta bake?
Yes, this vegan no-boil pasta bake is freezer-friendly! Just let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months. To reheat, thaw it in the refrigerator overnight and then bake it in the oven at 350°F (175°C) until heated through.
We highly suggest you serve this delicious pasta with some vegan parm! Grab the recipe here: Vegan Parmesan.
So there you have it! A super easy, incredibly delicious Vegan No-Boil Pasta Bake that will make your weeknight dinners a breeze. Give this recipe a try, and let me know how much you love it in the comments below. And remember, when life gives you pasta, make a no-boil pasta bake!
If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @happyvegannie + #happyvegannie. I love seeing your yummy recreations 💕
Easy Vegan No-Boil Pasta Bake – Deliciously Creamy & Simple!
Ingredients
- 200 g dry pasta (fusilli, rigatoni, farfalle, shells, penne)
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼-½ tsp dried chili flakes adjust to taste
- ½ cup unsweetened plant-based milk (coconut, soy, or some creamy non-dairy milk)
- 2 cups of vegetable broth
- ¾ tsp salt
- 3½ tbsp tomato paste
Instructions
- Preheat the oven to 400ºF (205ºC).
- In an oven-safe dish (around 16×26 cm) add all the ingredients. Mix until the tomato paste has completely dissolved.
- Cover the dish with a piece of aluminum foil.
- Bake for 40-45 minutes.
- If you decide to add vegan cheese on top, remove from the oven 10 minutes before the marked time, add the cheese and bake again for the time remaining.
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