Vegan Pasta Bake

Vegan Pasta Bake
Tuna pasta bake used to be a staple dish of mine so I knew I had to 'veganise' it. Chickpeas are a healthier and more sustainable alternative to tuna and also give the dish a great texture, plus you can adapt it to throw in all of your favourite vegetables!
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Vegan Pasta Bake


  • 200g of cooked pasta - either fusilli (spiral) or conchiglie (shells)
  • 1 diced pepper
  • Half a punnet of mushrooms, chopped
  • 1 small onion
  • 1 clove of garlic
  • Parsley
  • Basil
  • 1 small can of sweetcorn
  • 400g/1 can chickpeas
  • 500g/1 carton passata
  • 254g/1carton of soy cream
  • Vegan cheese
  • Nutritional yeast

How to make

  1. Preheat oven to 180 degrees celsius or 356 fahrenheit

  2. In a saucepan, bring water to the boil then put in the pasta to cook

  3. While the pasta is cooking, chop onion and garlic into small pieces. Place in a frying pan and lightly fry until aromas are released

  4. Chop peppers and mushrooms and add to the frying pan. Lightly fry until they start to soften

  5. Add the full carton of passata and bring the heat down to a low simmer

  6. To sweeten, add two tablespoons of ketchup to the sauce or brown sugar to taste

  7. Add chopped parsley and basil to the sauce, either fresh or dried, and simmer for around 5 minutes

  8. Add soy cream to the sauce and stir well

  9. Taste and add more sugar or ketchup if required then keep on low heat for around 5 minutes

  10. While the sauce is on a low heat, drain and rinse the can of chickpeas and add to a big bowl. Use a fork or masher to mash into a tuna-like consistency

  11. Drain the can of sweetcorn and add to the bowl of mashed chickpeas

  12. Once cooked, drain pasta and add to an ovenproof dish

  13. Add mashed chickpeas and sweetcorn mix to the ovenproof dish on top of the pasta

  14. Pour the sauce over and mix well

  15. Top with a grated vegan cheese of your choice - I use violife

  16. Sprinkle some nutritional yeast on top of the cheese

  17. Bake in the oven for around 10 minutes or until cheese has melted

Enjoy with garlic bread or a side salad!

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