Creamy Pasta Bake

Creamy Pasta Bake with Vegetables

Serves 4


  • 500 g Fusilli, cooked and drained
  • Olive oil
  • 2 carrots, peeled and cubed
  • 1 small-medium onion, cubed
  • 3 cloves of garlic, minced
  • 4 small tomatoes, cubed
  • 1 zucchini, cubed
  • 1 can ,400g, chopped tomatoes
  • 1/2 can water
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp. dried rosemary
  • 2 tsp. dried oregano
  • 1/2 tsp. pepper
  • 200 ml soy/oat cream
  • Salt to taste
  • 4 heaped tbsp. vegan butter
  • 5 tbsp. flour
  • 400 ml oat milk
  • 2 tbsp. nutritional yeast
  • A pinch of nutmeg


  1. Heat a few tablespoons of olive oil in a pan over medium-high heat. Add the cubed carrots and fry them for about 4 minutes.
  2. Then, add the onion and cook everything for another minute before adding the cubed tomatoes and minced garlic
  3. After another minute of cooking add the cubed zucchini, can of chopped tomatoes, 1/2 can of water, 2 tbsp tomato paste, dried thyme, dried rosemary, dried oregano, pepper and 1 tsp. salt
  4. Cook the sauce for about 5 minutes, then add the soy/oat cream and cook everything for another 2 minutes
  5. Add the sauce to the cooked and drained fusilli and mix everything together. Season with more salt if needed
  6. Add the fusilli to a baking dish and slightly press them down
  7. Meanwhile, melt 4 tbsp. of vegan butter in a saucepan over medium-high heat. Add 5 tbsp. of flour and whisk everything together. Let it cook for half a minute, then whisk in 400ml of oat milk, 2 tbsp. Nutritional yeast, a pinch of nutmeg and 1/2 tsp. salt
  8. Bring the bechamel sauce to a boil while whisking
  9. Once the sauce is boiling, reduce heat to low and let it simmer for another minute
  10. Then, add the sauce on top of the fusilli in the baking dish until the pasta is covered evenly

  11. Bake it in the oven (200°C) until the top is nicely browned – for about 20-25 minutes
  12. Let it cool down for 10 minutes before serving 

  13. Enjoy!

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