Vegan Baked Penne

How to Make Vegan Baked Penne

1. 1

   Step 1: Cook the pasta

   Preheat the oven to 375°F (190°C). Bring a large pot of water to a rolling boil, add the kosher salt, then add the penne and cook 1–2 minutes shy of package directions so the pasta is very al dente. Drain and set aside — it will finish cooking in the oven.

   For this step

   • 1 lbpenne pasta
   • 1 tbspkosher salt (for pasta water and seasoning)
   
2. 2

   Step 2: Make the tomato sauce

   Heat olive oil in a large skillet over medium heat; add the chopped onion and sauté until translucent, about 5–7 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant, then add the crushed tomatoes, a pinch of salt, and simmer for 8–10 minutes to concentrate flavors. Taste and adjust seasoning with salt and pepper as needed.

   For this step

   • 2 tbspolive oil
   • 1 mediumyellow onion, finely chopped
   • 3 clovesgarlic cloves, minced
   • 1 can (28 oz)crushed tomatoes (canned)
   
3. 3

   Step 3: Blend the cashew cream

   While the sauce simmers, combine the raw cashews, lemon juice, nutritional yeast, and about 1/2 to 3/4 cup (120–180 ml) water in a high-speed blender. Blend until completely smooth and pourable, adding more water by tablespoon if needed to reach a creamy, sauce-like consistency. This creates a rich, dairy-free 'cheese' that lends body and silkiness to the bake.

   For this step

   • 1 cupraw cashews (soaked if possible)
   • 2 tbspfresh lemon juice
   • 1/4 cupnutritional yeast
   
4. 4

   Step 4: Combine pasta, sauce and greens

   In a large bowl or the empty pot, fold the drained penne with the tomato sauce, cashew cream, and the chopped spinach until evenly coated — the residual heat will wilt the spinach. Taste and adjust with salt, pepper, or more lemon juice for brightness.

   For this step

   • 4 cupsbaby spinach, roughly chopped
   
5. 5

   Step 5: Assemble and bake

   Transfer the mixture to a lightly oiled 9x13-inch (or equivalent) baking dish, smoothing the top. Bake uncovered for 18–22 minutes until bubbling and the top is lightly golden; let rest 5 minutes before serving so it sets slightly. Garnish with fresh basil or extra nutritional yeast if desired and serve warm.
   

1. Preheat the oven to 375°F (190°C). Bring a large pot of water to a rolling boil, add the kosher salt, then add the penne and cook 1–2 minutes shy of package directions so the pasta is very al dente. Drain and set aside — it will finish cooking in the oven.
2. Heat olive oil in a large skillet over medium heat; add the chopped onion and sauté until translucent, about 5–7 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant, then add the crushed tomatoes, a pinch of salt, and simmer for 8–10 minutes to concentrate flavors. Taste and adjust seasoning with salt and pepper as needed.
3. While the sauce simmers, combine the raw cashews, lemon juice, nutritional yeast, and about 1/2 to 3/4 cup (120–180 ml) water in a high-speed blender. Blend until completely smooth and pourable, adding more water by tablespoon if needed to reach a creamy, sauce-like consistency. This creates a rich, dairy-free 'cheese' that lends body and silkiness to the bake.
4. In a large bowl or the empty pot, fold the drained penne with the tomato sauce, cashew cream, and the chopped spinach until evenly coated — the residual heat will wilt the spinach. Taste and adjust with salt, pepper, or more lemon juice for brightness.
5. Transfer the mixture to a lightly oiled 9x13-inch (or equivalent) baking dish, smoothing the top. Bake uncovered for 18–22 minutes until bubbling and the top is lightly golden; let rest 5 minutes before serving so it sets slightly. Garnish with fresh basil or extra nutritional yeast if desired and serve warm.