Vegan Stuffed Pasta Casserole
This vegan stuffed pasta casserole is the ultimate comfort meal for all carb lovers out there. It's extremely easy to make and incredibly delicious! Give it a try!
Serves: 4-6
  • 200g tube pasta, cooked al dente
  • 2 Tbsp vegan cheese, shredded
  • For the sauce:
  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 5 large tomatoes, peeled and crushed
  • 1 Tbsp basil leaves, chopped
  • salt and pepper, to taste
  • For the stuffing:
  • ½ Tbsp olive oil
  • ½ onion, chopped
  • 2 cups fresh baby spinach
  • 250g firm tofu
  • 1 cup raw cashews, soaked overnight
  • 1 Tbsp nutritional yeast flakes
  • 1 Tbsp lemon juice
  • salt and pepper, to taste
  1. Boil the pasta al-dente for ~6 minutes. It just needs to be soft.
  2. Preheat the oven to 200C.
  3. Make the sauce:
  4. Heat the olive oil in a skillet over medium heat. When hot, add the sliced onion, minced garlic and saute for about 3 minutes, until soft. Add crushed tomatoes, basil leaves, salt, and pepper and cook for 7 more minutes, stirring occasionally. When the sauce is ready, set aside.
  5. For the pasta stuffing:
  6. Heat the oil in a skillet, over medium heat. When hot, add the onions and saute for 3 minutes, add spinach and cook until wilted for about 5 minutes. Set aside.
  7. In a food processor, add the soaked raw cashews, crumbled tofu, lemon juice and nutritional yeast. Blend until smooth.
  8. Add the cooked spinach and pulse 2-3 times. Scoop a tablespoon of stuffing in each cooked pasta tube.
  9. Place the stuffed pasta in a baking dish, in a single layer, pour over the tomato sauce and bake it for about 30 minutes.
  10. Top with some shredded vegan cheese and serve.
Recipe by Gourmandelle | Vegetarian Blog at