Easy Vegan Pasta Bake

This vegan pasta bake is a garlic-infused dish, covered in creamy, red sauce, and lots of vegan cheese. It's easy to make and healthy, too!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 211kcal

1 box penne pasta
4 cloves garlic
2 tablespoons olive oil
1 small sweet potato
½ cup vegetable broth
2 cups pasta sauce look at the ingredients and make sure it's vegan
1 cup veggie crumbles
Your favorite veggies like sliced mushrooms or red peppers optional, based on what you've got handy
3 leaves fresh basil chopped (or 1 teaspoon dried)
1 cup vegan mozzarella shreds

Heat your oven to 375°F/190°C.
Follow the directions on the box to cook the pasta. Once done, rinse in cool water, drain any excess water (I even used a paper towel to blot it dry), and spread across the bottom of a 9x13 baking pan.
In the meantime, stab the sweet potato with a fork a few times and microwave for about 2–3 minutes, until slightly tender.
Peel and chop the garlic and add to a food processor, along with the olive oil. Chop the sweet potato into chunks (I included the peel) and add that to the food processor as well. Pulse until smooth. Add the vegetable broth to achieve a spreadable consistency.
Pour the sweet potato mixture over the pasta and stir to distribute it throughout the pasta. Make sure the pasta is distributed equally throughout the pan, and then pour the pasta sauce evenly over the top.
Spread the veggie crumbles over the pasta sauce. Then add any of your favorite veggies.
Sprinkle the chopped fresh basil on top, followed by the shredded vegan mozzarella.
Place the baking dish in your heated oven and bake for 20 minutes, until the cheese is melted.
Once the pasta is done, remove from the oven and set aside to cool a bit. Serve warm.