Vegan pasta bake filled with greens packed pesto, sun dried tomatoes and zoodles for an all in one meal! So delicious and easy and perfect for weeknights!
So clearly, you all love your pasta. After the release of my Ultimate Cheese Sauce last week, my traffic has almost doubled! I have gotten such amazing reviews and I am so so happy you all love it!
All this got me to look back at all my recipes and see what it was that brought the most readers… pasta for days! So, pasta it is! Give the people what they want right?! And you all will want this…an easy vegan pasta bake using my new Spinach Tahini Pesto mixed with sun-dried tomatoes, plus some optional Kale & Lentil Balls for added protein and flavor, all mixed together, topped with Hemp Almond Parmesan and baked to perfection.
Devoured in our house! It’s literally the perfect meal. You have it all: greens, veggies, protein, a touch of fat and best of all awesome flavor!
Prepping This Vegan Pasta Bake
The best part about this vegan pasta bake is that you can literally prep almost everything beforehand. In fact most of the stuff can be made and frozen so you have it ready for a quick and easy meal! I keep some kind of pesto and bean balls in my freezer so I can always pull them out when I need something fast. Plus, I always have some Hemp Almond Parmesan in my fridge like most people have their dairy based parmesan.
It keeps really well and lasts forever. You can even freeze it if you’re worried you won’t use it all quickly enough, just pull it out an hour before you need it.
To make this, you basically cook the pasta, mix all the parts together, sprinkle with the parmesan and bake! Easy peasy zoodle squeezy! Did I mention my kids devoured it? I know what you’re thinking, pesto plus kids equals nightmare clean up.
I totally get it, but it’s SUCH a good way to get greens in them. Plus when you bake it like this, the mess is a bit easier. Unless you have an unhappy tired 3 year old that decides to smear his dinner everywhere but his mouth…but that’s a discussion for another day.
Since I know you need this vegan pasta bake, don’t delay. Get on over to that grocery store and get prepped to wow some goodness into your family! I want to know how you liked it and love hearing your comments so don’t forget to tell me!
You can leave a comment here, find me on Facebook or tag me on Instagram at both @veggiesdontbite #veggiesdontbite so I don’t miss it! Instagram has been a bit of a fussy toddler lately and trying to assert control over what they show you, so I’ve been missing some of your tags. So don’t forget to tag me in your main comment, I’d hate for you all to think I ignore you (I’m reserving that for said 3 year old)! I respond to each and every comment I see!
More Pasta Recipes You Might Like;
- Roasted butternut squash and spinach pasta
- Roasted veggies and pasta
- Creamy vegan orzo risotto
- Low Carb Spaghetti Squash Bowls
- 16 ounces gluten free fusilli noodles or pasta of choice
- 3 medium sized zucchinis about 6 inches
- Spinach Tahini Pesto
- 1 cup chopped sundried tomatoes dried or in water (I use the dried ones in a bag)
- 10 partially cooked Kale & Lentil Balls optional for added layer of flavor (use 1/2 the recipe)
- Hemp Almond Parmesan optional for added layer of flavor
Preheat oven to 350°F (180°C)
- If using the Kale & Lentil Balls, follow recipe and make half to get 10 balls. When baking, only bake for half the time, 10 to 15 minutes. Set aside to cool.
- Cook pasta according to directions, but cook 1 minute less than done. Since it will be baking you don’t want the noodles to overcook. Drain and place in a large bowl. SAVE SOME PASTA WATER (about 1/2 cup) if you want to add to the dish if you like a "wetter/saucier" bake. I prefer mine not too wet so I did not add any but a few people have and liked it that way.
- Meanwhile, make the Spinach Tahini Pesto and Hemp Almond Parmesan if you haven’t made it ahead of time. Set aside.
- Wash the zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade.
- Make sure you stop and break the sting of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle. If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add the zucchini noodles to the bowl with the pasta.
Pour pesto into the bowl. Chop sun-dried tomatoes and add to the bowl.
- Once cooled, crumble the Kale & Lentil Balls into the bowl. They may be slightly soft still since they were only partially cooked, but they will bake in with the dish. Mix everything well.
- Pour the whole mixture into a 9 x 12 baking dish. Sprinkle with Hemp Almond Parmesan. Bake for 25 minutes. You can add more Hemp Almond Parmesan when serving. Enjoy!
- You can use sun dried tomatoes in a jar just make sure they are packed in water if you want to keep this oil free.
- The Kale & Lentil Balls and Hemp Almond Parmesan are optional, but give it a great extra flavor. I made it both ways and liked the added touch of flavor that they gave. But the dish is still amazing without them.
- Tips to prep ahead: Make Spinach Tahini Pesto, Kale & Lentil Balls and Hemp Almond Parmesan. Spiralize zucchini.
- Baby/toddler food idea: Steam zucchini and puree with pesto and Kale & Lentil Balls. Use liquid of choice to thin out to desired consistency. For toddler, cut into small pieces and serve.