Go Back
+ servings
4.94 from 16 votes

Easy Vegan Pizza Pasta Bake

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 6 -8 servings


  • 1 lb pasta of choice
  • 2 cups marinara sauce homemade or store-bought
  • 1 cup cashew cream you can substitute unsweetened, non-dairy creamer
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 16- ounce bag frozen vegetables cooked according to package instructions, or 5 cups steamed, chopped vegetables of choice (broccoli, carrots, green beans, peppers, zucchini, and cauliflower are all great)
  • 1 batch tofu feta reserve all of the marinade*
  • Black pepper to taste
  • 1/4 cup vegan parmesan topping or my hempesan


  • Preheat your oven to 350F. Bring a pot of water to boil and cook pasta according to package instructions, until it's al dente.
  • While the pasta cooks, mix the marinara sauce, cashew cream, tomato paste, oregano, and thyme. When the pasta is ready, drain it and return it to the pot. Add the marinara mixture, the frozen vegetables, and the tofu feta (tip: don't forget to include the tofu feta marinade, which is super flavorful!). Taste and add black pepper to taste, as well as extra salt (or some extra nutritional yeast, if you like).
  • Transfer everything to your casserole dish and top with the parm. Bake for 35-40 minutes, or until the pasta is bubbly and the top is just a little crispy. Serve.


*In place of tofu feta, you can substitute 1 1/2 cups of your favorite vegan cheese. Add an extra tablespoon of lemon juice and 1-2 tablespoons nutritional yeast (to taste) to the recipe.