Vegan Cheesy Pasta Casserole
This vegan cheesy pasta casserole is an easy, comforting baked dish topped with a melty dairy-free mozzarella sauce, mushrooms and garlic. From boil to bake it is ready in about 50 minutes.
Ingredients
- 250 g pasta gluten-free if needed
- ½ head garlic cloves peeled, crushed and sliced
- 15 button mushrooms sliced
- 150 g vegan mozzarella sauce use half of the quantity
- salt and pepper to taste (not too much, the sauce will be salty too)
- olive oil for greasing
Instructions
- Boil the pasta according to the instructions on the package. When ready, drain it and set aside.
- Meanwhile, make the vegan mozzarella sauce. Use half the quantity for this vegan cheesy pasta casserole.
- Slice the mushrooms and garlic cloves.
- Cover an oven tray with parchment paper and grease it with a little oil.
- Add the boiled pasta, sliced mushrooms, salt, pepper and sliced garlic to the tray. Pour the melty vegan mozzarella sauce over the top.
- Combine everything together.
- Bake in the oven at 375F (190C) for 20-30 minutes.
Notes
The mozzarella sauce is made from the vegan mozzarella recipe, loosened to a pourable consistency; use half the batch. Boil the pasta one minute under the package time so it does not overcook in the oven. Store leftovers covered in the fridge for up to 3 days and reheat in the oven or microwave.