Best 3 Pasta Veggie Casserole Can Be Vegan Recipes

Pasta Veggie Casserole: A Flavorful and Versatile Dish

Pasta veggie casserole is a delectable and versatile dish that combines the goodness of pasta, vegetables, and a creamy sauce. It's a perfect meal for vegetarians and meat-lovers alike, and it can be easily customized to suit different dietary preferences. This hearty and flavorful casserole is not only a crowd-pleaser but also a great way to sneak in extra vegetables for picky eaters.

Our collection of pasta veggie casserole recipes offers a variety of options, from classic to unique flavor combinations. Whether you're looking for a comforting weeknight dinner or a special occasion dish, we've got you covered. From the classic Pasta Primavera Casserole with its vibrant spring vegetables to the indulgent Baked Ziti with Spinach and Artichoke, there's something for every taste.

For those following a vegan diet, we have several delicious vegan pasta veggie casserole recipes. The Vegan Pasta Bake with Roasted Vegetables is a delightful medley of roasted vegetables, creamy vegan sauce, and tender pasta. The Vegan Zucchini Casserole is a lighter option with a crispy breadcrumb topping.

If you're short on time, our One-Pot Pasta Veggie Casserole is a lifesaver. Simply cook the pasta and vegetables in one pot, then stir in a creamy sauce and top with cheese. It's a quick and easy meal that's perfect for busy weeknights.

And for those who love a touch of spice, our Spicy Pasta Veggie Casserole with Chorizo is sure to satisfy. The combination of spicy chorizo, roasted vegetables, and creamy sauce creates a flavorful and satisfying dish.

No matter which recipe you choose, you're in for a treat. Pasta veggie casserole is a delicious, versatile, and crowd-pleasing dish that's perfect for any occasion. So gather your ingredients, preheat your oven, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

25 HEARTY VEGAN CASSEROLE RECIPES

25 Hearty Vegan Casserole Recipes image

These delicious and filling vegan casserole recipes are perfect for colder nights and to feed a crowd! Meal prep-friendly, hearty and easy to make, what's there not to love? The following easy vegan protein casserole is perfect for busy nights and endlessly customizable to your preferences.

Provided by Alena

Categories Dinner

Time 40m

Number Of Ingredients 5

Ingredients

6 ounces short pasta, dry (170 g)
1 cup mixed veggies, chopped (100 g)
2 cups baby spinach (60 g)
1 cup chickpeas, cooked (165 g)
2 cups protein cheese sauce (480 ml)

Steps:

Preheat oven to 350° F (180° C) and prepare an 8×8 inch glass baking dish.
Cook pasta according to package instructions in a large pot. 5 minutes before they are done cooking, add your mixed veggies.
Drain the cooked pasta and veggies and return everything to the pot.
You can now season it with salt, pepper, garlic powder, paprika or dried herbs to your liking or leave it as it is.
Stir in the spinach and chickpeas. Mix with a spoon to combine, then transfer to your baking dish.
Make the vegan protein cheese sauce in a blender and pour over the pasta, chickpeas and veggies.
Place your casserole dish in the oven and bake for 20 minutes, until the sauce turns slightly golden.
Remove from oven, let cool for a few minutes and serve warm.
Store any leftovers covered in the fridge for up to 5-6 days and reheat at your convenience.

Nutrition Facts : Calories 371 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 15 grams fiber, Protein 30 grams protein, SaturatedFat 0 grams saturated fat, ServingSize ⅓ recipe, Sodium 228 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PASTA VEGGIE CASSEROLE (CAN BE VEGAN)

Pasta Veggie Casserole (Can Be Vegan) image

This recipe for a basic no-fuss, comforting pasta bake was published in a local newspaper a few years back and had been pinned to my dad's drawer ever since for trying out. He never got around to it, so last week when visiting him, I simply made it and it turned out quite well. Ive made a few adaptions to suit our taste and hope youll like it, too. :)

Provided by Lalaloula

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

200 g whole wheat pasta (such as penne or farfalle)
4 -5 medium carrots, sliced
1/2 head broccoli, chopped
2 tablespoons butter
1/2 bell pepper, chopped
3 spring onions, sliced thinly
2 tablespoons flour
600 ml soymilk (or other non-dairy milk)
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 teaspoons rosemary
1/8 teaspoon nutmeg, freshly grated
salt and black pepper
50 g cheese, grated (or soy cheese)

Steps:

Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
Season the sauce with the spices adjusting amounts to your taste.
Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200°C/375°F for 40 minutes or until nicely browned on top and bubbling.
Enjoy! :).

Nutrition Facts : Calories 422.8, Fat 12.8, SaturatedFat 6.1, Cholesterol 23.3, Sodium 325.8, Carbohydrate 64, Fiber 5.5, Sugar 10.9, Protein 18.4

VEGAN PASTA CASSEROLE

Vegan Pasta Casserole image

Make and share this Vegan Pasta Casserole recipe from Food.com.

Provided by whitesand

Categories Vegan

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup flour
1/2 cup nutritional yeast flakes
1 cup vegetable broth
1 1/2 cups water
1 1/2 tablespoons Braggs liquid aminos
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon dried basil
1/4 teaspoon paprika
12 ounces tomato sauce
4 cups cooked pasta

Steps:

Lightly toast flour and nutritional yeast flakes in a saucepan over low heat. Gradually add vegetable broth until sauce becomes thick. Slowly add water and stir until sauce becomes smooth and slightly thick. Add remaining ingredients with the exception of the pasta. Stir well. Put cooked pasta in casserole dish and stir in sauce. Cover and bake at 350 degrees for 15 minutes and then cook uncovered for another 15 minutes.

Tips:

Use fresh vegetables. Fresh vegetables will give your casserole the best flavor and texture. If you can, buy your vegetables from a local farmer's market or organic grocer.
Don't overcook the vegetables. Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender-crisp.
Use a variety of vegetables. The more variety of vegetables you use, the more flavorful your casserole will be. Some good options include broccoli, cauliflower, carrots, celery, zucchini, and mushrooms.
Use a flavorful sauce. The sauce is what will bring all the flavors of the casserole together. Use a sauce that you enjoy and that complements the vegetables you are using.
Top the casserole with cheese. Cheese is a classic topping for pasta casserole. It adds a delicious flavor and a golden brown crust.

Conclusion:

Pasta veggie casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can also be a hearty and satisfying meal. With so many different variations to choose from, there is sure to be a pasta veggie casserole recipe that everyone will love. So next time you are looking for a quick and easy meal, give pasta veggie casserole a try!