🍝 Vegan Mediterranean Three-Cheese Baked Pasta

Servings: 4–6
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: 45–50 minutes

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⭐ Ingredients

For the Pasta

• 12 oz (340 g) penne, rigatoni, or fusilli (dry)
• Salt for boiling water

For the Mediterranean Veggies

• 1 small zucchini, sliced
• 1 small eggplant, diced
• 1 red bell pepper, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt & black pepper to taste

For the Vegan Three-Cheese Sauce

• 1 cup raw cashews, soaked 4 hours or overnight
• ½ cup unsweetened plant-based milk (soy, oat, or almond)
• 3 tbsp nutritional yeast
• 2 tbsp vegan cream cheese (optional for extra creaminess)
• 1 tsp lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper to taste

For Topping

• 2–3 tbsp vegan parmesan or additional nutritional yeast
• 1 tbsp breadcrumbs (optional, for crunchy top)
• Fresh basil or parsley for garnish

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🥣 Instructions

1. Cook the Pasta

1. Boil pasta in salted water until al dente, according to package instructions.
2. Drain and set aside.

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2. Roast the Mediterranean Veggies

1. Preheat oven to 400°F (200°C).
2. Toss zucchini, eggplant, and bell pepper with olive oil, oregano, garlic powder, salt, and pepper.
3. Roast 15–20 minutes until tender and slightly golden.

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3. Make the Vegan Three-Cheese Sauce

1. Drain soaked cashews.
2. Blend cashews, plant milk, nutritional yeast, vegan cream cheese, lemon juice, garlic powder, onion powder, salt, and pepper until smooth and creamy.
3. Adjust consistency: add more plant milk if too thick.

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4. Assemble the Pasta Bake

1. In a large bowl, combine cooked pasta, roasted veggies, and vegan cheese sauce.
2. Pour mixture into a lightly greased baking dish.
3. Sprinkle vegan parmesan and breadcrumbs on top (if using).

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5. Bake

• Bake at 375°F (190°C) for 15–20 minutes, until golden and bubbly.

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6. Serve

• Garnish with fresh basil or parsley.
• Serve hot as a main dish or with a side salad.

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🍽 Tips

• Extra Cheesy: Add more nutritional yeast or vegan mozzarella shreds on top before baking.
• Make Ahead: Assemble in advance, cover, and refrigerate. Bake 20–25 minutes when ready.
• Protein Boost: Add chickpeas, lentils, or crumbled tofu to the pasta mixture.
• Gluten-Free: Use GF pasta and breadcrumbs.

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🌱 Variations

• Spicy Mediterranean: Add ½ tsp crushed red pepper flakes to veggies.
• Sun-Dried Tomato Twist: Stir in ¼ cup chopped sun-dried tomatoes with roasted veggies.
• Herb Infusion: Add rosemary, thyme, or oregano to the cheese sauce for extra depth.