Go Back
This baked penne pasta is a vegan and gluten free take on an Italian-American classic comfort food. This ooey-gooey cheesy creamy vegan pasta recipe with creamy tomato sauce is perfect for busy weekdays.

Baked Penne with Creamy Tomato Sauce - Vegan

Baked penne is a vegan and gluten free take on an Italian-American classic comfort food. This ooey-gooey cheesy dish is perfect for busy weekdays.
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine MAINS, PASTA AND GRAINS, RECIPES
Servings 6 servings

Ingredients
  

  • 1 box (approx. 450g) penne pasta
  • 3 cups tomato sauce - I used White Linen Brand
  • 1/4 cup butter
  • 1/4 cup 1 to 1 Gluten Free Flour - I used Bob's Red Mill
  • 2 cups non-dairy milk - I used unsweetened soy milk
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 3/4 tsp fresh lemon juice
  • 1 tbsp nutritional yeast
  • 1/2 cup shredded cheddar cheese - I used Daiya Cutting Board brand

Instructions
 

  • Preheat oven to 400 degrees and lightly grease a 9X12 baking dish.
  • In a large stockpot, top with water and bring to a boil. Cook pasta according to manufacturers instructions. Drain and set aside.
  • While pasta is cooking, prepare cheese sauce. In a medium sized saucepan, over low heat, melt butter. Once the butter is melted, add the flour. Using a spatula mix well. Cook the mix and stir constantly for approx. 1-2 minutes to cook out the flour. It will have a thin paste like consistency.
  • Gradually pour in the milk and whisk until well combined.
  • Add salt, lemon, garlic, nutritional yeast and shredded cheese into sauce. Mix well until shredded cheese has melted into sauce. Remove from heat.
  • Pour pasta back into stockpot and add tomato sauce and 1 cup of cheese sauce. Using the spatula, gently stir until well combined. Pour into prepared baking dish.
  • Top the pasta evenly with the remaining cheese sauce. Place in oven and bake for 15 minutes. Allow to cool for approx. 5 minutes before serving.

Notes

  • For some reason gluten free pasta seems to be sold in slightly smaller quantities, when compared to wheat versions. I have made it with both variations and don't notice a significant enough of a difference to alter the recipe. Gluten free pasta tends to be more "thirsty" and absorbed more sauce than its wheat counterpart, balancing out the additional sauce. 
  • Feel free to use your preferred tomato based sauce for this dish. I like to keep this dish as simple as possible and more often than not, opt for a basic marinara or garlic and onion tomato sauce.
  • Vegan creamy cheese sauce (also used for topping) is best made with a good quality vegan butter like Earth Balance or Melt. Although the option for non-dairy milk is open and up to you, I have seen the best results with unsweetened soy.
  • I LOVE a crispier cheese topping and often hit this dish up with the broiler for 3-5 minutes after baking. Just be sure to keep a close eye and not allow the topping to burn.