Vegan Pasta Bake with Mushrooms is an easy, low-cost meal. Simply add pantry-friendly ingredients to a casserole dish, bake, and mix in the pasta.
With only 10 minutes of prep and not much clean-up, this flavorful, protein-rich, and creamy Vegan Pasta Bake with Mushrooms is a dream recipe. It's a family-friendly dinner that's unbelievably simple to make.
🍲 Why This Recipe Is Fabulous
- The prep time is just 10 minutes.
- All the ingredients are pantry-friendly and budget-friendly.
- Baking the sauce with the mushrooms makes this dish even more flavorful.
- Extra-firm tofu adds plant-based protein and heart healthy fats to the sauce.
- Kids and grown-ups love this pasta. Plus, it's so easy to make that older kids can make it themselves.
- This recipe is easy to make oil-free, if that's your preference.
📖 How to Make Vegan Pasta Bake With Mushrooms
Add the Sauce Ingredients to a Blender
Make sure to use extra-firm tofu for the sauce. Silken tofu is too soft and will give the sauce a runny consistency. Plus, extra-firm tofu is significantly higher in plant-based protein.
Fully dissolve the miso in water before adding it to the blender. No one wants to eat chunks of miso!
A high-speed blender is not required to make the sauce. It's okay if it's not perfectly smooth as the hot pasta cooking water will help to make it even creamier.
Blend Until the Pasta Sauce is Creamy
Once blended, the sauce is ready to add to your casserole dish.
If you're not in the mood for pasta, there are many other ways to enjoy this flavorful sauce. Add hot water to thin out the sauce and use it for roasted veggies, beans, chickpeas, or try adding it to a risotto.
Season the Mushrooms
Most varieties of mushrooms will work for this recipe. Substitute for mushrooms you already have on hand, or try different varieties.
Try using a garlic press to mince your garlic. It's quicker and the garlic is easier to distribute.
The fresh rosemary can be substituted for other fresh or dried herbs.
For oil-free, substitute the olive oil for balsamic vinegar.
Bake the Mushrooms With the Creamy Tofu Sauce
Use a casserole dish large enough to fit the mushrooms in a single layer. Place them around the edges of the casserole dish.
Dollop the tofu sauce in the center of the dish. Don't spread the sauce out or it will become too dry.
Bake at 400ºF for about 30 minutes.
Stir in the Reserved Pasta Cooking Water
Hopefully you remembered to save some of the cooking water before draining your pasta! Make sure it's hot and add it to the casserole dish once the mushrooms are done baking. The starch in the water gives the sauce an addictive creamy texture.
Mix the sauce, mushrooms, and pasta water until a smooth sauce forms. Add more pasta water until the desired consistency.
Add the Pasta to the Vegan Baked Mushroom Sauce
Mix in the desired amount of your favorite pasta shape. Season with salt and freshly ground black pepper. Enjoy!
👩🏼🌾 Ingredients & Nutrition
It depends. Some manufacturers expose mushrooms to ultraviolet (UV) light to increase their content of vitamin D, either by natural sunlight or a UV lamp. A substance in mushrooms called ergosterol then produces vitamin D2 (ergocalciferol), a form found only found in plants.
Button mushrooms that are exposed to sunlight can produce up to 400 IU vitamin D per 3.5-ounce serving. Mushrooms treated with UV lamps can produce even higher amounts of vitamin D. Even after harvesting, mushrooms can continue to produce vitamin D, whether exposed to UV light from the sun or a lamp.
Yes. They should be stored in a brown paper bag with an open top to help absorb moisture and keep them from spoiling. Refrigerate until you are ready to use them, but ideally within one week. Do not wash or clean them until just before using. Avoid storing in tight plastic wrapping that traps moisture.
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Vegan Pasta Bake with Mushrooms
- 8 ounces pasta (½ 16-ounce packet)
- 7 ounces extra-firm tofu (½ 14-ounce block) cut into 1-inch cubes
- ¼ cup nutritional yeast
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ¼ cup unsweetened nondairy milk plus more as needed
- 1 ½ tablespoons mellow miso
- 8 ounces cremini or white button mushrooms sliced into about ½-inch-thick pieces
- 1 tablespoon chopped rosemary leaves
- 2 garlic cloves minced
- Drizzle of olive oil optional
- Salt and freshly ground black pepper to taste
- Preheat the oven to 400ºF.
- Cook the pasta following the directions on the package until it is al dente. Reserve ½ cup of the cooking water when draining.
- Blend the sauce ingredients: Place the tofu, nutritional yeast, cider vinegar, Dijon, garlic powder, onion powder, ground mustard, and nondairy milk in a blender. Mix the miso in 2 ½ tablespoons water until fully dissolved. Add to the blender. Blend on high until mostly smooth, adding more nondairy milk as needed for blending.
- Season the mushrooms: Add the mushrooms to a medium bowl with the rosemary. Add the garlic. Drizzle with olive oil, and season with salt and pepper. Massage the mushrooms until evenly coated with the oil.
- Place mushrooms and sauce into a casserole dish: Transfer the mushrooms to a large casserole dish and place them along the sides of the dish. Add the tofu sauce to the middle of the dish. Drizzle with olive oil. Bake for about 30 minutes, or until the mushrooms are just cooked.
- Add ¼ cup of hot pasta cooking water to the casserole dish. Stir the sauce and mushrooms to combine. Add more cooking water as needed until the desired creaminess.
- Add cooked pasta: Mix in the desired amount of cooked pasta.
- For oil-free: Omit the olive oil. Season the mushrooms with balsamic vinegar.
- Tofu: Does not need to be pressed. If you use softer tofu, add less pasta water.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.