Last Updated on May 19, 2024
You will fall in love with this Vegan Baked Spaghetti!
It is full of bright and flavorful vegetables, tender noodles, and it can be easily customized with your own favorite vegetables.
In this recipe, I made a vegan cheese from potatoes and carrots that is not only nut free but also melts!
But what if you don’t make your own cheese? You can always use a premade vegan shredded cheese.
I also used a gluten free pasta for this dish, making it vegan and gluten free!
What are some of the different pastas that can be used in this dish?
There is no limit to the pasta that can be used.
Try angel hair, fettuccine, thin or regular spaghetti, or linguine.
Or why not stay away from the long noodles and give the bow tie, fusilli, elbow, or the penne a try.
In this recipe I used a regular gluten free spaghetti noodle.
So keep in mind that the baking times will vary from pasta to pasta and if it is gluten free or not.
Make sure to bake the dish for at least 30 minutes, and keep checking every 7 to 10 minutes until the noodles are soft.
Ingredients used in this dish
- Pasta – I used a gluten free regular spaghetti noodle. Use your noodle of choice.
- Oil – I like to use olive oil for all my pasta dishes, but any oil will work great.
- Mushrooms – I love mushrooms, so I added them to this dish. There are so many different varieties of mushrooms that can be used in this dish, try shiitake, portabella, button mushrooms, or crimini. The choice is yours. Mushrooms are optional.
- Garlic – I used a minced garlic in my spaghetti bake. This can be substituted with fresh garlic cloves sauteed with the onion, garlic powder, or eliminate garlic all together.
- Onion – I used a vidalia onion in this dish. I also sauteed the onion before I added it to the dish. Powdered onion can be used as a substitute.
- Pasta Sauce – I used a marinara sauce for my dish. Add your favorite sauce to your baked spaghetti.
- Spinach – I sauteed fresh spinach with the onions and garlic. Don’t like spinach? Try zucchini, asparagus, Brussels sprouts, baby broccoli, bok choy, or kale.
- Water
- Seasonings – Salt and pepper. I also added Italian seasoning. Switch it up and add your favorite seasonings.
Ingredients for the vegan cheese
- Potatoes – I used a red potato.
- Carrots – Carrots add the yellow/orange color to the cheese.
- Oil – I used olive oil in this recipe.
- Lemon Juice – The lemon juice keeps the bright color and enhances the flavor.
- Water
- Seasonings – Salt, onion powder, and garlic powder.
How to make a Vegan Baked Spaghetti
Preheat the oven to 400°F.
Add the pasta to a 9×13 baking dish.
Drizzle oil over the pasta and move the pasta around to coat each noodle ( this helps to somewhat keep the noodles from sticking together).
Pour in the water and sauce to completely cover all the noodles.
Next clean and dice the mushrooms, onions, garlic and place them into an oiled medium sized skillet, on a medium high heat.
Saute until the mushrooms and onions are done.
Toss in the freshly cleaned spinach along with the seasonings, and saute just for a few minutes, remove from heat.
Add the sauteed vegetables to the pasta and slightly move the noodles to make sure they are not clumping together.
Place the dish into to the oven (uncovered), and bake for 30 minutes.
How to make the cheese for the Vegan Baked Spaghetti
Optional
Clean, peel, and dice the carrots and potatoes.
Place the potatoes and carrots into individual stock pots with water.
Bring to boil and continue cooking until both are soft.
Remove from heat, drain, and rinse with cold water to cool the vegetables before adding to the blender.
Add the cooled potatoes and carrots to a high speed blender.
Continue by adding the water, oil, lemon juice, salt, onion, and garlic powder.
Blend until smooth, set aside.
After 30 minutes, test the baked spaghetti to see if the noodles are soft.
If the noodles are not soft, return to the oven, continue to bake until the noodles are soft, checking every 10 minutes.
Once the noodles are soft, remove from the oven.
If not adding cheese, let the baked spaghetti set for about 10 minutes before serving.
Pour or sprinkle the vegan cheese on top and place back into the oven for 5 to 10 minutes or until the cheese is melted.
Remove from the oven after the cheese has melted, let the dish set for about 10 minutes before cutting into to serve.
Serve with your favorite vegetables and enjoy!
Vegan Baked Spaghetti
Equipment
- 1 High Speed Blender Only needed if making the cheese in the recipe.
Ingredients
- 1 Package of noodles Spaghetti Noodles I used a 10 oz. pk of gluten free spaghetti noodles. You can use any noodles for this recipe that you prefer.
- Olive Oil Use as much as you need to coat all the noodles in the dish.
- 1 8 to 10 oz tub Fresh Mushrooms Use your favorite mushroom. Try crimini, shiitake, white button, or portabella. I used shiitake in this recipe.
- 1 Onion I used a vidalia onion in my dish. A onion powder can be used as a substitute.
- 1 Tbsp Garlic I used minced garlic, fresh garlic clove, garlic powder, or no garlic at all can be used.
- 1 24 oz. Jar Pasta Sauce Use your favorite.
- 3 handfuls Fresh Spinach
- 2 Cups Water
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1 tsp Italian Seasoning
Vegan Cheese – Optional
- 2 Cups Cooked Potatoes I used red potatoes.
- 1 Cup Cooked Carrots
- 1/2 Cup Water
- 1/4 Cup Olive Oil
- 1 tsp Salt
- 1 Tbsp Lemon Juice
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
Instructions
- Preheat the oven to 400°F.
- Add the pasta to a 9×13 baking dish.
- Drizzle oil over the pasta and move the pasta around to coat each noodle ( this helps to somewhat keep the noodles from sticking together).
- Pour in the water and sauce to completely cover all the noodles.
- Next clean and dice the mushrooms, onions, garlic and place them into an oiled medium sized skillet, on a medium high heat.
- Saute until the mushrooms and onions are done.
- Toss in the freshly cleaned spinach along with the seasonings, and saute just for a few minutes, remove from heat.
- Add the sauteed vegetables to the pasta and slightly move the noodles to make sure they are not clumping together.
- Place the dish into to the oven (uncovered), and bake for 30 minutes.
How to make the cheese for the Vegan Baked Spaghetti (Optional)
- Clean, peel, and dice the carrots and potatoes.
- Place the potatoes and carrots into individual stock pots with water.
- Bring to boil and continue cooking until both are soft.
- Remove from heat, drain, and rinse with cold water to cool the vegetables before adding to the blender.
- Add the cooled potatoes and carrots to a high speed blender.
- Continue by adding the water, oil, lemon juice, salt, onion, and garlic powder.
- Blend until smooth, set aside.
- After 30 minutes, test the baked spaghetti to see if the noodles are soft.
- If the noodles are not soft, return to the oven, continue to bake until the noodles are soft, checking every 10 minutes.
- Once the noodles are soft, remove from the oven.
- If not adding cheese, let the baked spaghetti set for about 10 minutes before serving.
- Pour or sprinkle the vegan cheese on top and place back into the oven for 5 to 10 minutes or until the cheese is melted.
- Remove from the oven after the cheese has melted, let the dish set for about 10 minutes before cutting into to serve.
- Serve with your favorite vegetables and enjoy!
