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This creamy, vegan, one-pan red pesto pasta bake is the perfect weekday dinner. It’s delicious, simple and ridiculously easy….seriously, all you do is add ALL the ingredients into a pan and bake! Make this vegan pasta bake and be gifted with a recipe everyone will love.
This red pesto pasta bake is…
- Incredibly easy: this recipe essentially instant pasta. You know, the ‘just add hot water’ kinda thing, but fancier and wayyy better.
- Delicious: packed with a whole jar of vegan red pesto, oregano, basil, garlic, tomatoes and vegan cheese!
- Comforting: this vegan pasta bake is comfort food at its best.
Ingredients for one-pan vegan red pesto pasta bake
- Pasta: you can use any shape of pasta you like, I used conchiglie because I love how it holds the sauce inside the shells. YUM.
- Red pesto: make sure it’s vegan!!
- Garlic: grated, so we can get the most out of it.
- Dried spices: red pesto is already spiced, so just to enchance the flavours, we’ll need dried basil, dried oregano, chilli flakes, salt and black pepper. Super simple but impactful.
- Tinned tomatoes: I used a tin of chopped tomaotes, but if you have a tin of whole tomatoes, you can totally use that! Just give it a blitz with a immersion blender before using.
- Tomato puree: this will help emphasis that tomato flavour, and also gift us with a super creamy pasta.
- Nutritional yeast: tastes like cheese, and also adds an umami flavour.
- Vegan cheese: this is optional, but I like to add it!
- Maple syrup: use pure maple syrup, it just adds a touch of sweetness to this dish.
- Olive oil: use a good quality olive oil.
- Water: the secret to this recipe, boiling water! This will help speed up the cooking time.
Making this effortless pasta bake…
Grab a 13-inch baking dish, add in the uncooked pasta, vegan red pesto, tinned chopped tomatoes, tomato puree, olive oil, maple syrup, nutritional yeast, vegan cheese, grated garlic, dried oregano, chilli flakes, dried basil, salt and black pepper.
Pour over boiling water and mix together until well combined. If the pasta isn’t submerged in the water, using the back of a spoon gently press and add more water if needed. Cover baking dish with foil and bake for 45 minutes.
Remove from the oven, give it another mix and if it’s not cooked by this point add in 1/2 cup more water, mix and bake once more uncovered. I didn’t have to do this step, but you may need to!
Serve with Pull Apart Garlic Bread or Parsley And Garlic Babka. Enjoy!
How to store this vegan pasta bake
You can keep this pasta bake refrigerated for 2-3 days. Just pop in the microwave to reheat.
Tried This Recipe?
After you give this vegan pasta bake recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
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Ingredients
- 400 g conchiglie pasta
- 190 g jar of red pesto
- 1/2 tbsp dried basil
- 2 tsp dried oregano
- 1 tbsp grated garlic
- 3/4 cup nutritional yeast
- 1/2 cup tinned chopped tomatoes
- 2 tbsp tomato puree / paste
- 2 tsp chilli flakes (optional)
- 3/4 cup grated vegan cheese
- 2 tbsp olive oil
- 4 tsp maple syrup
- 1/2 tsp black pepper
- 1 1/2 tsp salt (or to taste)
- 3 cups boiling water
Instructions
- Pre-heat oven to 180°C/356°F.
- Add all the ingredients into a baking dish, mix together until well combined. Gently press the pasta so it's submerged in the water. Cover with foil and bake for 45 minutes. Mix, and check if it's cooked, if not add 1/2 more water and cook without foil for another 10-15 minutes. Enjoy warm!!
Nutrition
- Calories: 462
