Pasta is such an easy family meal to put together. It’s inexpensive and can be made using whatever ingredients you have on hand. This Creamy Dairy-Free Pasta Bake uses my homemade tofu ricotta for added protein and plant-based goodness.
Why You’re Going to Love this Creamy Dairy-Free Pasta Bake
This creamy vegan pasta recipe has so many things going for it. This pasta is:
full of fiber
packed with spinach
extra creamy and garlicky
How do you make something creamy without dairy?
If you’re vegan, plant-based or just dairy-free, subbing cream in your recipes is really easy. One of my favorite swaps is actually cashew cream. This is what I’ve used, along with coconut milk to create my creamy vegan alfredo pasta sauce.
For this dairy-free creamy pasta bake though, I’ve opted to keep it low fat by using my Tofu Ricotta recipe. Tofu is incredibly versatile and in this recipe it mimics ricotta perfectly.
Can vegans eat pasta?
Most homemade pasta recipes as well as traditional pasta’s contain eggs, so it’s important to double check when you are eating out if the restaurants pasta is vegan.
For the most part though, the pasta that you would buy in store contains water, salt and semolina flour. Most dried pastas are egg-free.
Is there dairy in pasta?
Traditional pasta recipes do not contain dairy. If you are purchasing filled pasta such as tortellini or ravioli then you should definitely double check what the pasta is filled with. I haven’t found a vegan tortellini or ravioli in store yet!
If you know of one, please leave me a comment and share the love!
Ingredients for Creamy Vegan pasta bake
For this pasta you will need the following:
1 box of rotini pasta, prepared
1 jar of your favorite vegan pasta sauce. I used marinara
This creamy dairy-free pasta bake is vegan, oil-free and packed with fiber and nutrition. Tofu ricotta makes this pasta extra creamy, the lentils pack in the protein, while the spinach gives it a nutritional boost.
creamy pasta bake
1jarvegan pasta sauce
1canlentilsdrained and rinsed
Preheat the oven at 350 degrees Fahrenheit
Prepare the box of pasta according to the packagfe directions and drain.
Add the pasta to a large baking dish and toss with the jar of pasta sauce.
Drain and rinse the can of lentils and mix them into the pasta.
Sprinkle the frozen spinach over the pasta.
Add 1/2 of the tofu ricotta mixture to the pasta in large dollops, spaced about 2 inches apart.
Bake at 350 degrees Fahrenheit for 30 minutes until heated through.
**Calorie information is an estimate and based on the entire recipe being divided by 6 servings.
Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!