This warm and cozy casserole is filled with spinach, basil, creamy cashew cream, and whole grain penne pasta. It's amazing hot or cold.
“Thy breath be rude," William Shakespeare.
Not yours, your breath is fresh and minty, Shakespeare was referring to winter. If he could feel winter’s breath outside of my door this morning, he might have a few more choice things to say. Brrrr….
But we’re not going to dwell on the cold wind – uh-uh, no we’re not – because my friends, we’ve got this vegan penne pasta casserole to focus on. Check it out!
Chewy whole grain penne pasta, fire roasted tomatoes, meaty red onion, garlic, fresh spinach, aromatic basil, and creamy cashew cream are blended together in a harmonious, delicious, and gorgeous meal.
If this mouthwatering dish doesn’t take your mind off of the weather, then you better pack your bags and jet off to a tropical location stat. Although, I’d make this in the summer and serve it cold, so it’s an all year kind of winning recipe in my book of food.
So here’s the funny thing, I’m not a casserole kind of girl. In my baby boomer/gen x (I’m a mutt) kind of mind, casseroles have always seemed cheesy to me. Yes, most do have a lot of cheese in them, but I’m talking about the corny kind of cheesy. Hmmm, come to think of it, a lot of the casseroles from my past had corn in them too. Darn it!
I guess what I’m trying to say is that I didn’t like casseroles, because they always had some mystery ingredient in them; and I don’t like surprises, particularly in my food.
However, this vegan baked penne pasta casserole is nothing like the casseroles of my childhood. You won’t find potato chips (I swear it’s happened), or canned vegetables, or mini marshmallows (don’t ask) in this stunner.
This whole food beauty won’t taste like someone just emptied out all of their soon to be expired food into the pan, baked it, and then proclaimed, “I saw Jacques Pépin make this on TV last year.” It happened, I swear!
My vegan penne pasta casserole is a medley of things that belong together. You can actually skip the baking part if you want, especially if you like your pasta el dente. But don’t! If you skip the baking then you’ll miss the crunchy toasted bread crumbs, and the crispy edges of the slightly over baked noodles that are on the edge of the pan. More importantly, when it's baked. all of the flavors marinate and join forces to create an Italian symphony that will light up your mouth!
I’m not exaggerating, this stuff is really that good. In fact, I have a testimonial to share with you.
Yesterday I had got to puppy sit Hooper, so I brought a big bowl of my vegan penne pasta casserole to Alex and Max. Alex called me after they ate dinner, and this is what she said. “Hi mom, I just wanted to tell you that that pasta was amazing! Did you put cashew cheese in it? Oh. My. Gosh. I loved it…..” The conversation went on, but you get the gist of it.
Because Alex is used to my cooking, I don’t usually get a complimentary phone call from her about my food, but when I do, well, that means I’ve outdone myself.
If you’re looking for a warm, hearty, but healthy dinner recipe that will help you fake it until you make it through the end of this winter, make this.
You’re going to love the way it makes your house smell like an Italian kitchen, but most of all, you’re going to love how warm and cozy it will make you feel while you eat it. If you have leftovers, take some to work with you and heat it up, or eat it cold, either way, it’s good.
Try some of our other pasta dishes!
Smoky Pasta with Japanese Eggplant
Amazing Vegan Macaroni and Cheese
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Vegan Penne Pasta Casserole
Ingredients
- 1 lb 454 g whole grain penne pasta
- 1 tbsp 15 ml extra-virgin olive oil
- 1 red onion chopped
- 2 garlic cloves minced
- 15 oz 411 g fire roasted tomatoes, chopped
- ½ cup 120 ml water
- 2 tsp 5 g Italian seasoning
- 1 tsp ground sea salt
- Ground black pepper to taste
- 3 cups 675 g baby spinach leaves, pack the cups
- 1 cup 40 g fresh basil leaves, pack the cup
FOR THE CASHEW CREAM
- 1 cup 112 g cashews, soaked in boiling water for at least 1 hour
- ¾ cup 180 ml) water
- 1 tsp extra-virgin olive oil
- 1 tbsp 15 ml fresh lemon juice
- ½ tsp garlic powder
- ½ tsp ground sea salt
- Ground black pepper to taste
- ¼ cup 30 g bread crumbs
Instructions
- Preheat the oven to 350°F (176°C)
- Bring a large pot of water to a boil. Salt the water and cook the pasta according to the instructions. For best results, cook until just al dente.
- In a large skillet heat the oil on medium-high heat. Add the onions and cook until they begin to caramelize. Approximately 10-15 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, and seasonings. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.
FOR THE CASHEW CREAM
- Put the cashews, water, olive oil, lemon juice, garlic powder, salt, and pepper in a high-powered blender and blend until the liquid is smooth and creamy. Approximately 2 minutes. There shouldn’t be any pieces of nuts in the mix.
- In a large bowl or the pasta pot, add the pasta, spinach, basil, tomato sauce, and cashew cream and stir until completely combined. Spread into a large baking pan, cover with foil, and bake for 20 minutes. Uncover and evenly spread the breadcrumbs on top. Bake for 10 minutes or until the crumbs begin to turn brown.
Notes
Nutrition
Joyce Berger says
OMG Linda! The penne pasta casserole was AWSOME! I'm not a vegan , but , what the heck..... Good is good! And so much healthier! My hubby is a meat and potato guy, but also loved it ( with slab of steak on the side).? Oh well, it's a start! Can't wait to try more of your recipes! Joyce
Linda Meyer says
Yay! I'm so happy that you and Peter enjoyed the pasta and the cashew cream sauce. Absolutely, baby steps.... 🙂
Thank you for taking the time to comment. I appreciate it.
Kristen says
This sounds great!! So it can actually be served cold? I need to make a vegetarian casserole for a party on Sunday, and I have to travel quite some way, but I won't have access to a working oven when I'm there to reheat it, so I'm trying to figure out what to do.
Linda Meyer says
Hi Kristen,
So sorry I didn't see this until today. Yes, you can serve it cold. If you made it please let me know what you thought. I hope the party was fun! 🙂
Marie says
Oh, that's quite alright! It was a very last-minute dish (and question). It turned out great! I added some toasted cashews to the dish, and it gave some texture to it, too. I served it cold, and it was gobbled up fast! Luckily for me though there was enough leftover for me to take to work for lunch today, and I ate it heated up, and it was just as good (if not better) hot.
Thanks so much!
Linda Meyer says
That's so good to hear, Marie! Toasted cashews sound like a wonderful addition. I'm going to try that next time. Thank you so much for taking the time to let me know how it turned out, and I'm so happy you and your friends enjoyed it. 🙂
Thea says
Hi, how much does this recipe make? I am having a party for about 15 people. 🙂
Linda Meyer says
Hi Thea, this will make four large servings or six small (approximately 1 and 1/2 cups for a small serving). I'd make two one pound packages of pasta and double the recipe for a party of 15.
Kelly says
I made this today for me (vegan for 6 months) and for my dad (non-vegan) and we both really really liked it. I used 12oz gluten-free pasta. Mine wasn't as red as the photos shows..not sure why.
On a separate note, we have Alzheimer's in common. My mother passed away in June 2015 after a 10-year battle with the disease. A terrible disease I pray I never get.
Linda Meyer says
Hi Kelly, I'm so sorry to hear about your mom. Alzheimer's is such a wretched disease. My dad fought for ten years as well, and every minute was a fight for him. That's why I ran my first marathon to raise money for the Alzheimer's Organization and will do so again next fall. I used to worry about it too, but the newest research shows that eating clean and exercising regularly can drastically diminish your chances of getting it. I'm just going to do my best to diminish my chances and pray a lot.
I'm so happy that you enjoyed the casserole! It's one of my neighbor's favorite pasta recipes. The color of my pictures usually look brighter than real life because I photograph them in natural light. Also, tomatoes are always different depending on brands and types. 🙂
Thanks for taking the time to comment!
Alli says
Hello. I'm pregnant and prepping freezer meals at the moment, so was wondering if you have tried making and freezing this before baking? If so, are there any changes that might need to be made? Also, what would be a suggested cooking time from frozen -maybe 50 or 60mins? Thanks!
Linda Meyer says
Hi Alli! Congratulations! 🙂 I haven't tried freezing this, but it's similar to lasagna, so I'm sure it would be fine. The only thing I'd do is to make extra cashew cream when you reheat it and add it to the casserole about five minutes before you take it out of the oven. Cashew cream tends to dry out if you cook it too long. I'd suggest reheating it covered in a 325 degree oven for approximately 45 minutes. Best of luck to you!
Peter says
That health food. Look at amazing. Thanks for the recipe
Linda Meyer says
Thank you and you're welcome. 🙂
Cindy says
Is that dried basil or fresh?
Linda Meyer says
Hi Cindy, you'll want to use fresh basil. If you don't have any available, use 2 to 3 tbsp of dried, depending on how strong you want the flavor to be.
Cindy says
Thanks Linda! I found fresh and it turned out great. Very delicious!
Linda Meyer says
Thank you so much! I really appreciate that you took the time to let me know. 🙂
Agnes says
What kind of cashews I should use?
Linda Meyer says
Hi Agnes,
You should use raw cashews for best results. Enjoy! 🙂
Sarah Stensberg says
The cashew cream sauce was so amazing! It tasted like alfredo sauce but you could easily make it into a cheesier sauce or even a pesto. I was so impressed by the consistency and flavor!
Linda Meyer says
Hi Sarah! Thank you so much for letting us know how much you enjoyed the recipe. We really appreciate it! That sauce is one of our favorites and you're right, you can make it many different ways by adding more or less of the ingredients.
Bridget says
Hi Linda. I’d like to try this vegan pasta dish this weekend as part of a non-vegan Christmas dinner but my daughter has a nut allergy. Have you tried making the cream sauce with anything other than nuts?
Linda Meyer says
Hi Bridget! You can use raw sunflower seeds. Soak them for about 30 minutes and then make the recipe as it's written for the cashews. Merry Christmas!
Bianca says
When I say this was absolutely amazzzzing...IT. WAS. AMAZZZZZZZZING. I swear all the flavors combined together!!! I will definitely be making this again. That cashew sauce...10/10. Thank you for sharing your recipes!!!
Linda Meyer says
Hi Bianca! Thank you so much!!! We're so happy to hear this and really appreciate that you took the time to let us know how much you liked it. Your kind words made our day. 🙂
Deborah says
Sooooo good! Just made this for my new to veganism partner. After eating it she grilled me about there being cheese it it haha. I added a few red pepper flakes and topped with some toasted sesame seeds for a twist. Thanks again!
Linda Meyer says
Hi Deborah! Thank you so much, we love it! Red pepper flakes are always welcome on our pasta dishes, the spicier the better, and the toasted sesame seeds are also a perfect addition. Yum!
Megan says
I have been vegan only 2 months but I have made probably 60 different recipes or so since then and this one is by far my favorite! It's so delicious even my picky 4 year old liked it and omni family members! Thank you so much for this!!
Linda Meyer says
Thank you, Megan!!! This is so nice to hear. We get a lot of positive comments on this recipe, it's one of our favorites too. 🙂
Karen says
Well, I didn't drain the tomatoes! Delicious. A keeper! I added a few sundried tomatoes into the tomato sauce since I think they help give tomato sauces a bit more flavor. Otherwise kept everything the same! So darn good.
Linda Meyer says
Thank you, Karen! We're so happy to hear it. I agree, sundried tomatoes are so good, unfortunately, my husband is a weirdo and doesn't like them. LOL!
Karen says
Oops forgot the 5 stars!!!!
Linda Meyer says
Thank you so much, Karen! 🙂
ashley says
This recipe looks great and I'm planning on making it for some friends this week. Can you make it a day ahead of time? Thanks!
Linda Meyer says
Hi Ashley! Thank you so much. Yes, you can make it ahead of time. I would make sure that the pasta is really el dente so when you reheat it it doesn't get mushy. Also, add a little bit of water (1 cup) to the sauce so it doesn't dry out when you bake it the second time. Finally, cover the pan with foil or a lid when you reheat it, so again, the sauce doesn't dry out. Enjoy! This is one of my neighbor's favorite recipes, she's not vegan and makes it all of the time. 🙂
ashley says
Thanks for the reply...making it now and it smells delicious! So I should bake it first and then just reheat it rather than assembling it all and waiting to bake it when my friends are here?
Linda Meyer says
You can definitely assemble and bake later! Enjoy. 🙂
ashley says
Can you soak the cashews overnight instead of boiling them for an hour? Thanks in advance!
Linda Meyer says
Yes, just make sure to put them in the refrigerator. I always worry about bacteria if they sit out overnight.
Katie says
I made this tonight and it is DELiCIOuS. Though instead of making cashew cream I added a scoop of Treeline Soft French-Style Herb-Garlic Nut Cheese-otherwise followed the recipe - so good!
Linda Meyer says
Hi Katie! We're so happy you liked it! It's one of our favorites, too. Brilliant idea to add the Treeline cheese. We have to try that. 🙂
Lani says
I’ve been vegan for a few years now and I always come back to this recipe! It’s a huge hit with my vegan and non-vegans friends and family. Plus, I looooove it. I recently made it for a work Christmas Party and it was empty when I brought my dish home. I’ve added grated vegan Parmesan cheese (brand: Follow your Heart) on top while it baked and it made it sooo creamy. I also add a little bit of spaghetti sauce to it when I mix in the cashew cream sauce because I like mine a little more tomato-y! This time I’ll be making it with Parmesan slices (same brand) to try so I’ll let you know how that goes. I’ll also be refrigerating it over night to take to my moms house Christmas morning, so I’ll let you know how that goes as well. Please drop me some pointers if you have any and thank you for this AMAZING recipe!!
Linda Meyer says
Hi Lani! Thank you so much for the kind words, we really appreciate that you took the time to let us know how much you enjoy this recipe. We also love that you added more sauce and cheese to make it your own. I'm sure you know by now that the dish is fine if it sits overnight in the refrigerator. Hopefully you covered it when you heated it up and added a bit more sauce if needed. Happy 2019 to you!
J L Gulliver says
Can't believe it's taken me so long to make this casserole. It has so much mouth-watering flavor. It did take my largest (4Q) casserole dish. That was after I tried to cram it into a 2 1/2 Q dish first. I'm so glad we have plenty of leftovers. Going to try it cold for one meal. Thanks for the wonderful recipe.
Linda Meyer says
Thank you! We're so happy you found it and liked it. 🙂 It does make a lot, but we're all about leftovers. It's great cold so enjoy!
Linda Meyer says
Yay! We're so happy you discovered the recipe and liked it!! It does make a lot, but we're all about leftovers. 🙂 It's great cold, so enjoy.
Brenda Douglas says
Love all your recipes!!! So excited totrythis one. What type of italianseasoning did u use?
Linda Meyer says
Hi Brenda, thank you so much for the kind words. We used a dried Italian Seasoning blend. McCormick's, or any spice brand should have one. Let us know what you think!
Lizz says
Hi, has anyone tried doing this recipe without oil? If so, did you just omit for the blend or substitute with something else?
Linda Meyer says
Hi Lizz, you can certainly saute the onion and garlic in a few tbsp of water or vegetable broth. The oil in the cream sauce gives it a creamier texture and prevents it from drying out too much, but you can leave it out. It might not stay as creamy if you refrigerate it. 🙂
Kathy says
Do you include the juice from canned fire roasted tomatoes?
Linda Meyer says
Hi Kathy, yes you do. 🙂