If you’re after a healthy dinner recipe for the whole family that’s nutritious and absolutely yummy, this is it! This vegan pasta bake has tomato and herbs – full of Italian flavors.
Because it’s a veggie pasta bake it’s high in nutrients, and the black beans bring the protein, making this a nicely rounded, massively satisfying meal. It’s perfect for making in a big batch and enjoying throughout the week – a complete winner of a dish!
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What Equipment Do I Need to Make This Vegan Pasta Bake?
You don’t need much for this herby tomato pasta bake – it’s a nice and easy one!
- Chopping knife
- Baking tray
Recipe Ingredients and Easy Swaps
It may look like there are quite a few ingredients in this recipe but there’s nothing crazy, and they all should be pretty easy to get hold of.
- Wholewheat pasta – Healthier than white pasta but if you only have white then go with it. Any shape; penne, bows, spirals – they will all work! You could also mix it up with chickpea pasta, or a veggie pasta if you’re feeling super healthy!
- Passata – You can swap for tinned tomatoes but if you want it smooth like passata then use a stick blender to get rid of the lumps.
- Black beans – Kidney beans, pinto, or Borlotti beans also work well.
- Red bell pepper and zucchini – Swap for any kind of similar veg that cooks well, including broccoli, spinach, squash… whatever are your favorites.
- Black olives – Green olives also taste great, I just can’t get enough of black olives!!
- Sun-dried tomatoes – One of the more expensive items on the list. If you’re looking to keep this more budget-friendly then swap for chopped cherry tomatoes.
- Basil, thyme, garlic granules – Dried works really well because it’s quicker and generally cheaper, but if you’d like to swap for fresh then go for it. For the herbs, 1 tsp of dried is the same as 1 tbsp fresh. For the garlic, 1/4 tsp is the same as one clove.
- Vegan feta – Optional. Feta works so well with this recipe because it makes the occasional mouthful lovely and creamy. You could sprinkle with a little nutritional yeast for a healthier cheesy flavor, swap a different kind of vegan cheese, or just leave it off completely.
How to Make Healthy Vegan Pasta Bake
There are a few stages to this recipe, but nothing complicated and it’s definitely worth the prep!
The full step by step instructions are in the recipe card below.
- Cook the pasta. I’ve tried pasta bakes using raw pasta and trying to get it to cook in the oven – it just never turns out great!
- Prep and fry off the veggies. This will bring out the flavor and soften the veggies nicely. No oil is needed if you have a decent non-stick pan.
- Chuck everything else together in a dish and cook it in the oven… done!
Because there aren’t many steps, this pasta bake is a nice and easy recipe if you’ve got little chefs helping in the kitchen.
This recipe is great for kids if you’re trying to sneak more veggies into their diet – just chop the veg really small and they’ll never know!
I just love a big bowl of this pasta bake by itself, it’s got protein from the black beans, loads of nutrients from the veg, and plenty of flavor from the herbs. But, if you’re looking to mix it up or get in some more veggies then here are a few suggestions…
- Extra veg like asparagus, broccoli, or cauliflower on the side
- Some homemade garlic bread for adding to that Italian feel
- A fresh salad to make it a lighter meal
Because this meal keeps well in the fridge, it’s a perfect batch cooking recipe for the week.
How to Store the Pasta Bake
This vegan pasta bake stores really well in the fridge for three to four days in a sealed container. You can enjoy it cold, or warm it up in the microwave or oven, to keep the crispiness on top.
If you’re meal prepping for the week, this pasta bake is perfect for going alongside a massive salad. Just make both at the beginning of the week and split into containers big enough for one, satisfying meal portion.
More Healthy Vegan Pasta Recipes
If you’re looking for healthy vegan pasta dishes check out these easy recipes below!
Did you Like This Easy Vegan Pasta Bake Recipe?
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Healthy, delicious, and full of flavor. This pasta bake is a crowd pleaser and the perfect vegan dinner for the whole family.
- 2½ cup Wholewheat pasta, (250g)
- 2 cups Passata, (500g)
- 1 tin Black beans (drained and rinsed)
- 1 Red bell pepper
- 1 Zucchini (courgette)
- ¾ cup Black olives, (100g)
- 10 Sundried tomatoes
- 2 tsp Dried basil
- 1 tsp Dried thyme
- ¼ tsp Garlic granules
- ½ tsp Salt
- ½ cup Vegan feta (optional), (65g)
- Preheat the oven to 430°F / 220°C.
- Cook the pasta according to the packet instructions.
- While it is cooking, chop all of the veg (bell pepper, zucchini, olives, and sundried tomatoes) into small, bite-sized pieces.
- In a non-stick pan, fry off the zucchini and bell pepper for about 5 minutes so it starts to soften.
- Once the pasta is cooked, drain the water and add the pasta to a large pan - big enough to easily fit all of the ingredients.
- Add all of the other ingredients (except the feta) to the pan along with pasta and stir thoroughly.
- Once well combined, either crumble or chop the feta over the top and pop it in the oven (uncovered) for 30 minutes.
- Once cooked, take the pasta bake out, and serve.
- Enjoy! x
*Calories are calculated to include the feta cheese
Serving Size:1 grams Amount Per Serving: Calories: 278Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 660mgCarbohydrates: 42gFiber: 9gSugar: 6gProtein: 13g
Nutritional information may not always be 100% accurate and will depend on the exact ingredients used.