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Vegan Pasta Bake with Tomato Sauce, Vegan Sausages, and Cheesy White Sauce Recipe

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4 from 6 reviews

A comforting and family-friendly vegan pasta bake featuring a rich tomato sauce, flavorful vegan sausages, and a creamy cheesy white sauce, all baked to crispy perfection. This easy-to-make dish combines hearty plant-based protein with tender pasta and a savory blend of herbs and spices, perfect for a cozy meal.

Ingredients

Pasta Sauce

  • 1 red onion, finely chopped
  • 4 garlic cloves, minced
  • 1 red pepper, finely chopped
  • 2 tins (800g total) chopped tomatoes
  • 175ml (3/4 cup) water
  • 5 sun dried tomatoes, in oil, finely chopped
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • 1 tbsp mixed dried herbs
  • Pinch chilli flakes (optional)
  • 6 vegan sausages, cut into small chunks

White Sauce

  • 1.5 tbsp vegan butter
  • 2 tbsp flour
  • 175ml (3/4 cup) unsweetened almond milk
  • 1/2 tsp Dijon mustard
  • 50g vegan cheddar

Everything else

  • 350g (12.5 oz) penne pasta
  • 25g (1/4 cup) vegan cheddar, grated
  • 25g (1/4 cup) vegan mozzarella, grated

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the pasta dish.
  2. Cook the Aromatics: In a saucepan over medium heat, add some oil and fry the finely chopped red onion for a few minutes until softened.
  3. Add Garlic and Pepper: Mince the garlic and finely chop the red pepper. Add them to the pan and cook together for about 10 minutes until both onion and pepper are soft.
  4. Make the Tomato Sauce: Add the chopped tomatoes, water, finely chopped sun-dried tomatoes, tomato puree, balsamic vinegar, sugar, mixed herbs, and pinch of chilli flakes to the pan. Bring to a gentle simmer and cook for 15-20 minutes until thickened and flavorful. Add a little more water if needed while cooking.
  5. Cook Vegan Sausages: In a separate pan, heat some oil. Fry the sausage chunks until browned and crispy on the outside, then set aside.
  6. Prepare White Sauce: In a small saucepan, melt the vegan butter over low heat. Add the flour and stir continuously to form a roux. Gradually whisk in the almond milk until the sauce is smooth and thickened. Add the vegan cheddar and Dijon mustard, whisking until melted and fully incorporated. Remove from heat and set aside.
  7. Cook Pasta: Boil the penne pasta until al dente according to package instructions. Drain well and transfer to an ovenproof dish.
  8. Combine Pasta and Sauce: Taste and season the tomato sauce if needed. Pour the tomato sauce and cooked vegan sausage over the pasta, stirring gently to combine.
  9. Add White Sauce and Cheese: Evenly pour the white sauce over the top of the pasta mixture. Sprinkle the grated vegan cheddar and mozzarella evenly on top.
  10. Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the cheese topping is melted, bubbly, and the edges are crispy.
  11. Serve: Remove from oven and serve hot, optionally garnished with fresh basil leaves for extra flavor and presentation.

Notes

  • For best results, use vegan sausages that hold their shape well when cooked to add texture and flavor.
  • If the tomato sauce becomes too thick during simmering, add a splash of water to achieve the desired consistency.
  • You can substitute almond milk with any other unsweetened plant-based milk according to your preference.
  • Adjust chilli flakes to taste or omit for a milder dish.
  • Fresh basil as a garnish adds a bright herby note that complements the richness of the bake.
  • The dish can be prepared ahead up to the baking step and refrigerated; bake just before serving.

Find it online: https://yumntasty.com/vegan-pasta-bake-with-tomato-sauce-vegan-sausages-and-cheesy-white-sauce-recipe/