we’re going to have a good thursday and friday! ya know why? because al & i will be stuffing our faces with Semi-Homemade Vegan Pasta Bake tonight and tomorrow. if you’re looking for a healthier, SUPER delicious and beyond easy dinner, look no further.
something i don’t do too often…take the semi homemade route, but ya know what, i am SO glad that i did. Semi-Homemade Vegan Pasta Bake is one of the better dinners i’ve had in a while.
comprised of just pasta, store-bought marinara, vegan feta, eggplant, mushrooms and a couple of seasonings, it totally tastes fresh out of a gourmet restaurant.
so the inspiration for this dish actually came from that viral baked feta pasta video! this recipe is quite a bit different but nonetheless, it places an emphasis on pasta and feta, so i am HERE FOR IT.
i used Violife vegan feta, which is the only vegan feta i’m aware of at mainstream grocery stores. if you know of other brands, PLZ tell me! always looking for new ones.
Violife in my opinion is pretty dang delicious and melts super well. i saved about 1/2 for the top and mixed the rest into the pasta mixture.
if you don’t care for the vegan feta, go ahead and use something else. my next closest recommendation would be Miyoko’s vegan mozzarella.
as with the majority of my recipes, feel free the swap the eggplant and mushrooms for another veggie! just make sure if you do, they’re cut into small cubes and cook similarly.
since i removed the tough skin on the eggplant, it cooks easier, so just choose a veggie that will be similar. your next best option would be zucchini!
just like with the eggplant, remove the skin but i don’t think it’s as tough as the eggplant, that’s for sure.
the good news is that the veggies don’t have to be cooked separately or ahead of time, as long as you cut them into small cubes! this will ensure they’re properly cooked through.
the mushrooms cook faster, so i would recommend making your eggplant cubes on the thinner side.
also, if you want to add some shredded vegan mozzarella to the top, that would be an awesome addition, i can’t believe i forgot some when i was at the store.
are you going to make Semi-Homemade Vegan Pasta Bake?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Semi-Homemade Vegan Pasta BakeCourse: 10 Ingredients, Lunch & Dinner, PastaDifficulty: Easy
12 ounces cooked pasta of choice (used jovial foods brown rice pasta)
24 ounce jar store-bought marinara (used Rao’s)
1 block vegan feta cut into very small cubes (used Violife)
8 ounces portobello mushrooms cut into small pieces
1 large eggplant with skin removed cut into small cubes (ensure they’re small small so they cook through)
1 tsp garlic powder
1 tsp onion powder
- preheat the oven to 375 degrees and cook the pasta according to package directions.
- rinse and drain the pasta, then add the marinara, eggplant, mushrooms, spices and 1/2 of the cubed feta to a large pot. mix well to ensure everything is well-coated.
- transfer to a 9 x 13 baking tray (should fill to the top). place the remaining vegan feta on top. make sure the pasta is packed down well so none of it burns.
- bake for 25 minutes and then enjoy! store in the fridge in an airtight container.