This vegan pasta bake with spinach and mushrooms is wonderfully creamy, fabulously delicious and easy to make - It’s a simple plant-based pasta gratin casserole recipe without eggs, dairy milk, butter, heavy cream or cheese!
*Note: Feel free to check out the recipe video + step-by-step pictures above!
Melt the vegan butter in a large pan or skillet and sauté the onions for 2-3 minutes until translucent. Then add the garlic and mushrooms and sauté for another 5 minutes or so. Then sprinkle with the flour, pour in the wine and vegetable broth. Season with Italian herbs, a little salt, pepper and nutmeg and simmer for about 5 minutes.
Meanwhile, cook the pasta in boiling salted water until almost al dente (2-3 minutes less than stated on the package) and preheat the oven to 392 °F (200 °C).
Stir the vegan crème fraîche into the sauce, taste again and adjust seasonings if needed. Then stir in the spinach and parsley.
Drain the pasta and combine with the sauce. Then transfer everything into a baking dish and top with tofu feta and vegan cheese.
Bake in the preheated oven for about 20-25 minutes until golden brown. Then garnish with vegan parmesan and fresh parsley if desired and serve. Enjoy!
Vegan crème fraîche: You can buy vegan sour cream in the supermarket or try my homemade cashew ricotta cheese. You can also substitute the vegetable broth + crème fraîche with vegan cooking cream only.
Vegan cheese: If you do not want to buy dairy-free cheese, you are welcome to try my homemade vegan cheese.
Vegetables: Instead of mushrooms and/or spinach, you can also use other sautéed vegetables such as savoy cabbage, kale, Brussels sprouts, broccoli, squash, carrots, eggplant, zucchini, etc.
Protein: smoked tofu or legumes such as cooked beans, chickpeas or lentils are a great addition for more protein.
More information about the recipe, including storage instructions, are mentioned in the blog post above!