Vegan Sundried Tomato Pasta Bake Recipe | GF

Now, I’ve made a pasta bake recipe before where we used cashews to make the cheesy layer, but that involves soaking the cashews and a lot of prep. As I now have the Pimp My Salad vegan parmesan as an alternative to coconut based cheese, I thought it was about time that I attempted another vegan pasta bake recipe.  

Suggested Post: The Best Gluten Free Pastas

This one is in a rich and creamy sauce, with a combination of chopped tomatoes and sundried tomato pesto, and I’ve added some Gosh! Vegan sausages to mine too to add another texture to this family dinner classic, and maybe make it more familiar to a meaty version you could be used to. If that’s not for you and you’re happy without, feel free to skip them and keep a plain veggie version.   

Although this one is a lot faster to make than my previous recipe, it does still take a while to prep. In total, you’ll need about an hour for this one.  

Nutritional Information  

This recipe contains 16g of protein and 9g of fibre per serving. Each serving also provides the full recommended daily amount of vitamin C, just over half of your daily B1 and a third of your daily vitamin A and comes in at 449 calories per serving. 

Substitutions  

I made this with lentil pasta to add some protein to this dish, but you can swap that for another gluten free pasta such as corn or rice, or wholewheat if you don’t need it to be gluten free.  

The Gosh sausages are used simply because I don’t like ‘meaty’ meat alternatives, but you can use any meat free sausage of your choice or skip them completely for a plain vegetable version.  

Storage and does it keep?  

You can 100% make larger batches of this to freeze and reheat or store in the fridge for a few days and reheat throughout the week.  

If you do opt to freeze this dish, defrost it before reheating.  

To reheat, the most straightforward way to reheat the dish is by placing it in an oven heated at 180/ 350 for about 10-15 minutes, or microwave for 4-5 minutes until it has reached the desired temperature.

Vegan Sundried Tomato Pasta Bake Recipe 

A vegan version of a family classic in a rich and creamy sauce topped with a creamy cheesy layer.  

This recipe is gluten free, dairy free, soy free and vegan. My version does contain nuts in both the cheese alternative and the milk used, but you can sub these for nut free alternatives to also make this nut free if required.  

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Vegan Sundried Tomato Pasta Bake Recipe

A vegan version of a family classic in a rich and creamy sauce topped with a creamy cheesy layer.

Course Main Course, Pasta

Cuisine Italian

Keyword Vegan Pasta Bake Recipe

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 3

Calories 449 kcal

Ingredients

Sauce

• ½ red onion diced
• 1 red pepper diced
• 4 cloves garlic minced
• 1 tin chopped tomatoes
• 5 large sundried tomato roughly chopped
• 2 tbsp sundried tomato pesto
• 1 tin chopped tomatoes
• 10-12 olives
• Pinch of chilli flakes
• 1 tbsp balsamic vinegar
• 1 tbsp mixed Italian herbs
• 3 Gosh! Sausages optional

Pasta

• 175 g red lentil pasta

Cheese Sauce

• 1 tbsp vegan butter
• 50 g Cashew Parm
• Approximately 100ml almond milk

Instructions

1. Pre heat oven to 180C/350F.
2. Place the chopped onion in a saucepan on medium heat with some oil. Leave to fry for a few minutes.
3. Add the garlic and pepper to the pan. Cook for about 10 minutes until the onion and pepper are soft through.
4. Add the chopped tomatoes, chopped sun-dried tomatoes, tomato puree, balsamic vinegar, mixed herbs, olives, and pinch chilli flakes. Bring to a gentle simmer and leave to cook for 15-20 minutes. It should have thickened and deepened in colour, add a little water if you need to whilst cooking.
5. Make the sauce. Add vegan butter to a small saucepan on low heat. Once melted add the cashew parm and mix until it forms a paste.
6. Gradually add the milk and whisk continuously until smooth and thickened. Set aside.
7. Cook pasta until al dente. Drain and place in an oven proof dish.
8. Taste and season the tomato sauce and pour over the pasta with the sausage. Stir well.
9. Pour the sauce over the top so it is evenly distributed and place in the oven for 20-25 minutes.
10. The sauce should have firmed and the sides crispy and bubbling.

Serve and enjoy!

Recipe Notes

Notes: The Gosh! Sausages come ready to eat so do not need cooking before adding to the bake. If you’re using another brand that isn’t ready to eat, cook them at the same time as you’re making the sauce.

Until tomorrow,

Sophie

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