Baked pasta with soy béchamel

Name: Baked pasta with soy béchamel
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Sedanini Rigati pasta 11.3 oz; Yellow peppers 2 ½ cups; Leeks 1 &frac18; cup; Carrots 4.5 oz; Celery 1 ¼ cup; Zucchini 1 cup; Cherry tomatoes colorful 10.6 oz; Peas 0.7 cup; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste; Soy milk 4 ¼ cups; Vegetable oil ½ cup; Type 00 flour 0.8 cup; Fine salt to taste; Nutmeg to taste; Hazelnuts 0.4 oz; Breadcrumbs 2 ½ tbsp; Extra virgin olive oil to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 40 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Baked pasta with soy béchamel sauce is a dish that really really shines. Seriously, it’s from Southern Italy where—gotta say—culinary traditions often take ordinary meals and make them extra special, especially on Sundays. Thing is, this version shakes things up by swapping the usual meat ragù with sautéed veggies. Keeps it fresh, right? And gives it a nice crunch. Really tasty.

So, instead of the traditional dairy béchamel, you’ve got a dairy-free pasta bake using soy milk. It’s super creamy and great for those avoiding milk or butter. And look, for the topping, instead of regular cheese, there are toasted hazelnuts and breadcrumbs. This creates a crispy, nutty crust—so so good. The result? A dish that’s as satisfying as the classic version but completely plant-based. Which is great.

In regions like Campania and Calabria, these takes on vegan baked pasta let you savor Italian comfort food without missing a beat. No compromise here—just layers of moist pasta, sweet roasted veggies, and that golden, nutty topping everyone loves. Perfect for those wanting healthy meals that still feel familiar and tangy. And look, with no meat, eggs, or dairy, it's ideal for anyone seeking plant-based pasta recipes or on vegan and lactose-free diets.

Plus, the non-dairy béchamel with crunchy hazelnuts brings all the comfort of a Sunday meal, just with a twist. People love serving this dish at gatherings; it’s a crowd-pleaser. Everyone loves bubbling, tender pasta—who wouldn’t? Whether for a big lunch or just dinner at home, this egg-free, vegan comfort food shows tradition and modern eating can go hand in hand. No question, it’s delicious.

INGREDIENTS

Sedanini Rigati pasta 11.3 oz (320 g)

Yellow peppers 2 ½ cups (320 g)

Leeks 1 ⅛ cup (100 g)

Carrots 4.5 oz (130 g)

Celery 1 ¼ cup (120 g)

Zucchini 1 cup (130 g)

Cherry tomatoes 10.6 oz (300 g) - colorful

Peas 0.7 cup (100 g)

Fine salt to taste

Extra virgin olive oil to taste

Black pepper to taste

For the soy béchamel: Soy milk 4 ¼ cups (1 l); Vegetable oil ½ cup (100 g); Type 00 flour 0.8 cup (100 g); Fine salt to taste; Nutmeg to taste

For gratin: Hazelnuts 0.4 oz (10 g); Breadcrumbs 2 ½ tbsp (20 g); Extra virgin olive oil to taste

Preparation

How to prepare Baked pasta with soy béchamel

To prepare the pasta with soy béchamel, first take care of the vegetables: wash them all. Trim the zucchini and cut it into cubes 1, then peel the carrot and cut it to the same size 2. Dice the celery stalks as well 3.

Proceed to the bell pepper, remove seeds and internal filaments, then cut it into cubes 4. Take the cherry tomatoes and cut them to the same size 5. Now cut the leek into rounds 6.

In a large pan, pour a drizzle of oil and add the leek 7 Then add all the other vegetables, except the peas 8. Cook on low heat for 5-6 minutes, then salt and pepper 9.

Add the peas 10 and cook for another 2-3 minutes. Meanwhile, bring the water for the pasta to a boil, salt it, and add the pasta 11. While the pasta is cooking, take care of the béchamel. Heat the soy milk. In a saucepan, pour the oil 12.

Add the flour 13, mix with a whisk and bring to the heat. Continue stirring until you get the classic roux 14. Gradually pour in the hot milk 15.

Add a pinch of nutmeg 16 and finish cooking until thickened, continuing to stir 17. Drain the pasta very al dente and transfer it to a bowl. Add the vegetables 18.

Add the béchamel, saving a couple of ladles 19 and mix well 20. Transfer to an oven dish and add the remaining béchamel on top 21.

Finely chop the hazelnuts 22 and place them on the pasta 23. Transfer the breadcrumbs to a bowl and add a drizzle of oil 34.

Mix well 25 and sprinkle the mixture over the pasta 26. Grill for 5 minutes in a preheated oven at 464°F in grill mode, remove from the oven, and serve 27.