Creamy Vegan Green Vegetable Pasta Bake
This pasta bake is a delightful combination of creamy béchamel sauce, vibrant pesto, and fresh vegetables. It's a comforting dish that's perfect for sharing with family or friends. The recipe includes a homemade pesto and a plant-based béchamel sauce, making it a great option for those seeking a vegetarian meal. The golden panko topping adds a satisfying crunch to every bite.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Main Ingredients
pasta350g
head broccoli, cut into bite-sized florets1
zucchini, quartered and sliced1
frozen peas1cup
panko crumbs1/2cup
Pesto
pine nuts, toasted1/2cup
spinach2cups
basil1bundle
extra virgin olive oil1/2cup
zest from lemon1
juice from lemons2
garlic1clove
nutritional yeast2tbsp
Béchamel Sauce
margarine/plant-based butter50g
flour1/4cup
milk of choice (oat milk used)2 1/2cups- nutritional yeast1/4cup
nutmeg1pinch
Nutrition (per serving)
Calories
308.3kcal (15.42%)
Protein
10.8g (21.66%)
Carbs
31.7g (11.52%)
Sugars
2.5g (5%)
Healthy Fat
11.2g
Unhealthy Fat
3.3g
% Daily Value based on a 2000 calorie diet
How to make Creamy Vegan Green Vegetable Pasta Bake
Preparing the Pasta and Vegetables
- Step 1
Cook pasta until al dente, drain and set aside.
- Step 2
Add broccoli to a pot of boiling water and cook for 2-3 minutes or until tender. Drain and set aside.
Making the Pesto
- Step 1
Lightly toast pine nuts in a pan on low heat for 2-3 minutes. Set aside to cool slightly.
- Step 2
Add all the pesto ingredients to a food processor and blitz until smooth.
Combining Ingredients
- Step 1
Combine pasta, broccoli, zucchini, peas and pesto in a large mixing bowl and mix well.
Preparing the Béchamel Sauce
- Step 1
Preheat the oven to 180°C.
- Step 2
Melt butter in a pot over medium heat. Stir in the flour and cook for 1 minute, stirring with a wooden spoon.
- Step 3
Slowly add the milk to the pot and whisk continuously for 3-4 minutes or until the mixture thickens. Remove from the heat. Add nutritional yeast and nutmeg and stir to combine.
Assembling and Baking
- Step 1
Transfer the pasta mixture to a large baking dish. Pour the béchamel sauce over the top and sprinkle with panko crumbs.
- Step 2
Bake in the oven for 30 minutes or until golden and bubbling. Cool slightly before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
308.3kcal (15.42%)
Protein
10.8g (21.66%)
Carbs
31.7g (11.52%)
Sugars
2.5g (5%)
Healthy Fat
11.2g
Unhealthy Fat
3.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra crunch, you can mix some grated plant-based cheese with the panko crumbs before sprinkling them on top.
If you prefer a stronger basil flavor, add more basil leaves to the pesto.
Make sure to whisk the béchamel sauce continuously to avoid lumps.
FAQS
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer, such as penne, fusilli, or rigatoni.
Can I substitute the pine nuts in the pesto?
Yes, you can use walnuts, almonds, or cashews as alternatives to pine nuts.
Is it possible to make this recipe gluten-free?
Yes, use gluten-free pasta and substitute the flour in the béchamel sauce with a gluten-free alternative.
Can I use a different type of milk for the béchamel sauce?
Yes, you can use any plant-based milk or regular milk depending on your dietary preferences.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Joel Feren
(@joelferen)
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia