Dairy free pasta bake sauce recipes - Main course

Author: Jennifer Mancini  

With a rich tomato sauce, vegan sausage and cheesy white sauce that's baked to crispy perfection! An easy vegan/dairy-free tomato pasta bake with garlic, herbs and spinach, finished with a deliciously crispy cheese topping.

Dairy-Free Baked Ziti (Gluten-Free)

Dairy-Free Baked Ziti (Gluten-Free)
Dairy-Free Baked Ziti! This recipe will AMAZE you. The cashew cream sauce sets up just like ricotta - but totally dairy-free!
Provided by: Erin Collins
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 15
  • 1 cup raw cashews
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 lb gluten-free tubular pasta
  • olive oil
  • 1 lb Italian sausage (or ground beef)
  • 1/2 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1 26 oz jar marinara sauce (I like Trader Joe's Tomato Basil Marinara)
  • 1 14.5 oz can diced tomatoes
  • Calories: 776 kcal
  • Carbohydrate: 74 g
  • Protein: 25 g
  • Fat: 43 g
  • Saturated Fat: 12 g
  • Cholesterol: 112 mg
  • Sodium: 1492 mg
  • Fiber: 5 g
  • Sugar: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Place the raw cashews in a bowl. Cover with boiling water (the 1 cup of water will be used later, just use enough boiling water to cover the cashews) and let sit for 30 minutes. You can make the pasta and tomato-meat sauce in the meantime.
  2. Preheat the oven to 350F. Cook the pasta according to package instructions - but subtract a minute or so from the boil time so the pasta is al dente.
  3. In a large skillet, add 1 tablespoon olive oil along with the Italian sausage and onion. Cook, breaking up into small pieces until browned and cooked through, about 6-8 minutes. Add the garlic, Italian seasoning, red pepper flakes, marinara sauce and diced tomatoes. Cook until heated through for another 5 minutes or so. Remove from heat and set aside.
  4. Drain the cashews and place in a high-speed blender. Add 1 cup of fresh water along with the olive oil, lemon juice, and salt. Blend until completely smooth. Add the eggs and blend until smooth. (The sauce will look very liquidy and runny but will set up in the oven.)
  5. Add a scoop of the tomato-meat sauce to the bottom of a 9x13 pan. Spread out evenly. Mix the pasta with 1/3 of the remaining tomato-meat sauce. Pour half of the pasta into the pan. Drizzle over half of the cashew sauce followed by another 1/3 of the sauce mixture. Add the remaining pasta followed by the rest of the cashew sauce and tomato-meat sauce.
  6. Bake for 25-30 minutes until golden and bubbly. Let sit for 10 minutes before serving. Enjoy!
Notes: No Boil Pasta Bake {Gluten-free}, Combine. Stir the pasta, ground beef, chicken broth, tomato sauce, broth, basil, oregano, garlic, onion, salt and pepper together. · Bake. Cover

Dairy Free Pasta Bake

Dairy Free Pasta Bake
An easy vegan/dairy-free tomato pasta bake with garlic, herbs and spinach, finished with a deliciously crispy cheese topping.
Provided by: Catherine
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 5 servings
Cuisine: British
Number of ingredients: 13
  • 300 g pasta ((gluten-free if necessary))
  • 1 tbsp olive oil
  • 1 white onion ((chopped))
  • 3 cloves garlic ((crushed))
  • 10 g fresh basil leaves ((finely chopped))
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 400g tins of chopped tomatoes
  • 100 ml red wine
  • 100 ml vegetable stock
  • 80 g grated dairy-free cheddar style cheese
  • A handful of fresh spinach
  • Salt and pepper (to taste)
  • Calories: 304 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 190°C / 170°C fan.
  2. Boil the pasta for 2 minutes less than the cooking time stated on the packet.
  3. Fry the chopped onion in the olive oil over a medium heat until tender (about 5 minutes).
  4. Stir through the the crushed garlic and cook for another minute.
  5. Add the basil and tomato paste and stir through.
  6. Add 40g of the dairy-free cheese and all remaining ingredients except for the spinach. Stir until heated through.
  7. Finally sprinkle the handful of spinach over the top and allow to wilt.
  8. Stir through the cooked pasta until everything is well incorporated.
  9. Transfer into an oven dish (I use an oval shaped one that measures approx 29 x 18cm) and sprinkle with the rest of the cheese.
  10. Bake for 30 minutes or until the top is golden and crisp.
Notes: Vegan Pasta Bake - Darn Good Veggies, How to make a vegan pasta bake: · Cook the sauce: In a large saucepan, cook the onion in olive oil until translucent. Add in the garlic, spices,

Vegan Pasta Bake

Vegan Pasta Bake
Comforting and family friendly vegan pasta bake! With a rich tomato sauce, vegan sausage and cheesy white sauce that's baked to crispy perfection!
Provided by: Cupful of Kale
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian, Vegan
Number of ingredients: 20
  • 350g/12.5 oz penne pasta
  • 25g/1/4 cup vegan cheddar, grated
  • 25g/1/4 cup vegan mozzarella, grated
  • 1.5 tbsp vegan butter
  • 2 tbsp flour
  • 175ml/3/4 cup unsweetened almond milk
  • 1/2 tsp dijon mustard
  • 50g vegan cheddar
  • 1 red onion
  • 4 garlic cloves
  • 1 red pepper
  • 2 tins (800g) chopped tomatoes
  • 175ml/3/4 cup water
  • 5 sun dried tomatoes, in oil
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • 1 tbsp mixed dried herbs
  • Pinch chilli flakes
  • 6 vegan sausages
How to cook:
  1. Pre heat oven to 180C/350F.
  2. Finely chop the onion and place in a saucepan on medium heat with some oil. Leave to fry for a few minutes.
  3. Mince the garlic and finely chop the red pepper and add to the pan. Cook for about 10 minutes until the onion and pepper are soft through.
  4. Add the chopped tomatoes, water, finely chopped sun-dried tomatoes, tomato puree, balsamic vinegar, sugar, mixed herbs and pinch chilli flakes (optional). Bring to a gentle simmer and leave to cook for 15-20 minutes. It should have thickened and deepened in colour, add a little more water if you need to whilst cooking.
  5. In a separate pan, heat some oil. Cut sausages into small chunks and fry until browned and crispy. Set aside.
  6. Make the white sauce. Add vegan butter to a small saucepan on low heat. Once melted add the flour and mix until it forms a roux/paste.
  7. Gradually add the milk and whisk continuously until smooth. Add the vegan cheddar and whisk again until melted and thickened. Set aside.
  8. Cook pasta until al dente. Drain and place in an oven proof dish.
  9. Taste and season the tomato sauce and pour over the pasta with the cooked sausage. Stir well.
  10. Pour the white sauce over the top so it is evenly distributed. Sprinkle the vegan cheddar and mozzarella on top and place in the oven for 20-25 minutes.
  11. The cheese should be melted and the sides crispy and bubbling.
  12. Serve and top with some fresh basil!
Notes: 10 Best Dairy Free Pasta Bake Recipes, The Best Dairy Free Pasta Bake Recipes on Yummly | Vegan Pasta Bake, Easy Vegan Pasta Bake, Healthy Chicken Pasta Bake.

Vegan Pasta Bake

Vegan Pasta Bake
Our Vegan Pasta Bake is packed with vegetables, topped with our favorite vegan cheese and baked to perfection. It makes for a perfect weeknight dinner that freezes and stores very well. Leftovers, anyone?
Provided by: Lexi
Total time: 55 minutes
Cook time: 20 minutes
Prep time: 35 minutes
Yields: 8 servings
Cuisine: Pasta
Number of ingredients: 16
  • 12 oz pasta of choice (we used GF elbows), cooked according to package directions
  • 1 cup dry green lentils, cooked according to package directions
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 tbsp minced garlic
  • 2 cups button mushrooms, diced
  • 1 tbsp Italian seasoning blend
  • 3/4 tsp kosher salt
  • 1/2 tsp ground pepper
  • 4 cups baby spinach
  • 1/3 cup fresh parsley, chopped well
  • 1 can diced tomatoes
  • 25 oz marinara sauce of choice
  • 3/4 cup vegan parmesan cheese, divided
  • 1 cup shredded vegan mozzarella cheese
  • Soft vegan mozzarella for topping (optional)
  • Calories: 569 calories
  • Sugar: 23.4 g
  • Sodium: 2162 mg
  • Fat: 18.5 g
  • Saturated Fat: 3.6 g
  • Trans Fat: 0 g
  • Carbohydrate: 83.9 g
  • Fiber: 14.9 g
  • Protein: 21.1 g
  • Cholesterol: 8.7 mg
How to cook:
  1. Cook lentils according to package directions.
  2. Preheat oven to 375˚ F.
  3. Cook pasta according to package directions.
  4. Heat olive oil in a large sauté pan over medium heat and add diced onion. Sauté for 5-7 minutes, until onions are translucent. Add in garlic and mushrooms and cook down for additional 5 minutes, stirring often.
  5. Add dried herbs, salt and pepper to sauté pan and stir well. Add spinach and parsley, then add tomatoes, cooked lentils, marinara, 2 tbsp vegan parmesan and 1/2 cup shredded mozzarella. Stir well and let cook down for a few minutes, until pasta is finished cooking.
  6. Add cooked pasta and stir well to coat. Pour into a 9 x 11 baking dish and spread into an even layer.
  7. Top with remaining vegan cheese and sliced soft mozzarella (optional, but adds creaminess and extra flavor).
  8. Cover the baking dish with a lid or aluminum foil and bake for 15-20 minutes, until cheese is melty. Optional: garnish with fresh basil and red pepper flakes.
Notes: Italian Chicken Pasta Bake {gluten free, dairy free option}, Pesto Chicken Pasta w Sliced Almonds & Garlic Chips {GF, DF}. Pesto chicken pasta makes for the perfect quick 30 minute weeknight dinner. Dairy Free recipe with
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