Vegan Baked Pasta with Cauliflower

Name: Vegan Baked Pasta with Cauliflower
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: Mezze Maniche Rigate pasta 1.1 lbs; Cauliflower (to clean) 1.5 lbs; Vegetable broth 8 ½ cups; Fine salt to taste; Black pepper to taste; Oat milk unsweetened 4 ¼ cups; Type 0 flour 0.8 cup; Extra virgin olive oil 6 tbsp; Nutmeg to taste; Fine salt to taste; Nutritional yeast 2 tbsp; Extra virgin olive oil to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 10 min
Cook time: 45 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Vegan baked pasta is the star here, bringing all those cozy, Italian-inspired vibes. I mean, cauliflower really shines in this one. Italians, they just know how to make veggies sing, and this dish does exactly that. Really, it turns simple stuff into a bowl of creamy, tender goodness. Instead of regular dairy, we've got a vegan béchamel made with oat milk and oil—it’s moist and rich, like you wouldn’t believe. Nutritional yeast steps in for that cheesy taste, so honestly, it feels like nothing’s missing. No one's missing out. Italian cooking, it’s all about using fresh, seasonal ingredients—making this hearty yet light.

And here's the thing, a lot of folks love adding their own spin to it. Soy-based béchamel? Sure. Toss in extra veggies? Why not! It becomes a bigger plant-based pasta casserole that’s super customizable—pretty much endless ways to make it your own. Plus, it always comes out golden and crispy on top. This sort of vegan baked pasta is perfect for weeknight dinners when you want something filling but not too heavy. It’s one of those vegan comfort food recipes people go back to because, really, it just works.

Whether you’re making it for family dinner or meal prep, this meatless pasta dish gives you everything you'd want in a classic bake, just fresh and totally plant-based. Cauliflower, it really really shines here, making every bite tender and so flavorful. Italian dishes—they keep it tasty and genuine, even without cheese. Add some fresh herbs or maybe a sprinkle of extra nutritional yeast if you like, and enjoy a dish that’s as versatile as it is delicious. Can't go wrong. And the flavor? So so good. Give it a try and you'll see—pretty simple, super tasty.

INGREDIENTS

Mezze Maniche Rigate pasta 1.1 lbs (500 g)

Cauliflower 1.5 lbs (700 g) - (to clean)

Vegetable broth 8 ½ cups (2 l)

Fine salt to taste

Black pepper to taste

For the Vegan Béchamel: Oat milk 4 ¼ cups (1 l) - unsweetened; Type 0 flour 0.8 cup (100 g); Extra virgin olive oil 6 tbsp (80 g); Nutmeg to taste; Fine salt to taste

For Gratinating: Nutritional yeast 2 tbsp (20 g); Extra virgin olive oil to taste

Preparation

How to prepare Vegan Baked Pasta with Cauliflower

To make the vegan baked pasta with cauliflower, first prepare the vegetable broth using our recipe. Clean the cauliflower by removing the base and leaves 1, then chop it roughly 2. Cook the cauliflower in the vegetable broth for about 15 minutes or until it softens 3.

Meanwhile, start on the Bechamel Sauce Without Butter: pour the oat milk into a saucepan 4 and bring it to a near boil. In another saucepan, combine the oil 5 and the flour 6.

Season with salt, pepper 77, and nutmeg 8, then stir with a whisk over medium heat for about 3 minutes 9.

When bubbles form, add the hot plant-based milk 10 and continue stirring over the heat 11 until you achieve a thick and smooth consistency 12.

Meanwhile, the cauliflower will be ready, so drain it 13 and chop it roughly 14 15.

Cook the pasta in the broth used for the cauliflower 16. Drain the pasta when al dente, then add the béchamel 17 and the cauliflower 18.

Mix well to combine everything 19. Transfer the seasoned pasta to an oven-safe dish 20, then sprinkle the surface with nutritional yeast flakes 21 and a drizzle of oil.

Bake at 392°F in grill mode for about 10 minutes 22. Once well-gratinated, remove from the oven 23 and serve your vegan baked pasta with cauliflower immediately 34!

Storage

The vegan baked pasta with cauliflower can be stored in the refrigerator for 2 days in an airtight container.

If you want to prepare the vegan béchamel in advance, cover it with plastic wrap and store it in the refrigerator for up to 2 days, making sure to whisk it to make it fluid again. Alternatively, you can freeze it for a month.