Vegan Greek-Inspired Pasta Bake

/ Vegan Recipes / By

Craving a dish that combines the vibrant flavors of Greece with the comforting appeal of a pasta bake? Look no further than this Vegan Greek-Inspired Pasta Bake! It’s an easy vegan recipe that brings together sun-dried tomatoes, olives, and fresh herbs for an irresistible flavor experience. Perfect for a cozy dinner or meal prep for the week ahead!

This dish is not just a feast for the taste buds; it’s also visually stunning, with layers of colorful ingredients that will delight everyone at your table. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this pasta bake is sure to impress.

Delicious Vegan Greek-Inspired Pasta Bake

A delicious Vegan Greek-Inspired Pasta Bake filled with vegetables and herbs, topped with parsley, on a rustic wooden table.

This Vegan Greek-Inspired Pasta Bake is an aromatic blend of tender pasta, roasted vegetables, and a rich tomato sauce, baked to perfection. The savory taste of olives and fresh herbs creates a delightful harmony, making it a satisfying and wholesome dish.

Ingredients

  • 12 ounces of pasta (your choice, penne or fusilli works well)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach leaves, chopped
  • 1 cup black olives, pitted and sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 jar (24 ounces) marinara sauce
  • 1/4 cup nutritional yeast (optional, for a cheesy flavor)
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
  4. Add the zucchini, bell pepper, and cherry tomatoes to the skillet. Cook until softened, about 5-7 minutes.
  5. Stir in the spinach, olives, oregano, basil, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts.
  6. In a large bowl, combine the cooked pasta, sautéed vegetables, marinara sauce, and nutritional yeast (if using). Mix well to combine.
  7. Transfer the pasta mixture to a baking dish and spread evenly.
  8. Bake in the preheated oven for about 25-30 minutes, until heated through and slightly golden on top.
  9. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 6 servings
  • Calories: 320kcal
  • Fat: 10g
  • Protein: 12g
  • Carbohydrates: 46g