This baked vegan spaghetti recipe takes only 25 mins to make! It’s a baked spaghetti pasta dish that’s creamy, comforting, and delicious!
This recipe is inspired by a TikTok viral Baked Spaghetti ~ Essentially, this vegan baked spaghetti is a combination of two different types of pasta; a delicious creamy alfredo spaghetti topped with a tomato “meat” sauce.
Instead of using a meat-alternative like Beyond Meat, you can also opt for making your own vegan bolognese by making a lentil and/or walnut bolognese. This will be a healthier and more affordable alternative.
My baked spaghetti recipe is vegan and can be made gluten-free using GF spaghetti!
Recipe for Vegan Baked Spaghetti
For this vegan baked spaghetti recipe, I used my 4-ingredient vegan alfredo recipe to make the pasta sauce extra creamy! This is a wonderful combination of a creamy pasta and a tomato/meat pasta.
This is a very easy recipe that you could easily make for an indulgent dinner with your family or friends. This is also the perfect dish to bring to a potluck. It takes just a few minutes to put together and all you have to do is pop it in the oven to allow everything to finish cooking.
You can also watch me on YouTube make this baked spaghetti & other pasta recipes!
Ingredients
- Spaghetti of choice (use gluten-free if desired)
- Oil
- Onion
- Garlic
- Pasta Sauce
- Beyond meat or alternative
- Cashews
- Vegetable Stock / Better than Bouillon Vegetable Base
Measurements in Recipe card below!
How To Make Baked Spaghetti (Vegan)
For your vegan baked spaghetti, make sure you have soaked cashews. If you haven’t soaked cashews overnight, boil cashews with water for about 15-20 minutes to soften.
Next, preheat your oven to 350 degrees Fahrenheit and prepare your ingredients.
Heat a pan and add oil. Sauté onion and minced garlic for a couple of minutes until fragrant.
Add vegan ground meat (e.g., Beyond Beef) to the pan, breaking it apart as it cooks. Cook until it’s browned.
Stir in store-bought pasta sauce and simmer for a few minutes. Season with salt and pepper to taste. Remove from heat. This is your main vegan spaghetti sauce.
Boil a pot of water and cook the spaghetti for about 5 minutes (slightly undercooked). Drain.
To make the Cashew Alfredo sauce: In a blender, combine water, soaked cashews, nutritional yeast, vegetable stock or Better than Bouillon seasoning, and minced garlic (or garlic powder). Blend until smooth and creamy, scraping the sides of the blender to get all the sauce.
In a large casserole dish, combine the cooked spaghetti with the prepared Cashew Alfredo sauce. Ensure the spaghetti is well coated.
Place the vegan meat sauce on top of the spaghetti. Sprinkle on vegan cheese on top (if desired).
Bake in the preheated oven at 350 degrees F for approximately 15-20 minutes, or until the cheese (if used) is melted, and the dish is bubbling and saucy.
Remove from the oven and let it cool slightly.
Serve hot, and enjoy your creamy and indulgent baked vegan spaghetti!
Baked Vegan Spaghetti
Equipment
- Pan
- Pot to cook pasta
- Spatula
- Casserole Dish large to bake spaghetti
- Oven
- Knife and cutting board
Ingredients
- 4 servings spaghetti 340g dry pasta
- 1 tsp oil
- 1/2 onion diced, medium
- 1 tbsp garlic minced (around 4 cloves)
- 2 cups pasta sauce tomato based sauce
- 1 package Beyond Beef or any other plant-based beef product
- 1 cup vegan shredded cheese optional but recommended
Vegan Cashew Alfredo Sauce
- 1 cup cashews soaked overnight or you can boil them for 15-20 mins to soften
- 1 tbsp garlic minced, or garlic powder
- 1 cube Vegetable stock or 1 tsp Better Than Bouillon Vegetable Base
- 2 tbsp Nutritional Yeast
- 1 cup Water
Instructions
- For your vegan baked spaghetti, make sure you have soaked cashews. If you haven’t soaked cashews overnight, boil cashews with water for about 15-20 minutes to soften.
- Next, preheat your oven to 350 degrees Fahrenheit and prepare your ingredients.
- Heat a pan and add oil. Sauté onion and minced garlic for a couple of minutes until fragrant.
- Add vegan ground meat (e.g., Beyond Beef) to the pan, breaking it apart as it cooks. Cook until it's browned.
- Stir in store-bought pasta sauce and simmer for a few minutes. Season with salt and pepper to taste. Remove from heat. This is your main vegan spaghetti sauce.
- Boil a pot of water and cook the spaghetti for about 5 minutes (slightly undercooked). Drain.
- To make the Cashew Alfredo sauce: In a blender, combine water, soaked cashews, nutritional yeast, vegetable stock or Better than Bouillon seasoning, and minced garlic (or garlic powder). Blend until smooth and creamy, scraping the sides of the blender to get all the sauce.
- In a large casserole dish, combine the cooked spaghetti with the prepared Cashew Alfredo sauce. Ensure the spaghetti is well coated.
- Place the vegan meat sauce on top of the spaghetti. Sprinkle on vegan cheese on top (if desired).
- Bake in the preheated oven at 350 degrees F for approximately 15-20 minutes, or until the cheese (if used) is melted, and the dish is bubbling and saucy.
- Remove from the oven and let it cool slightly.
- Serve hot, and enjoy your creamy and indulgent baked vegan spaghetti!
Nutrition
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The combination of both sauces made this dish so yummy!!! I would’ve never thought of pairing those, I’ll be making this again 🤤
I’m already a fan of the creamy sauce and make it all the time. So this was a must try and it was so good! Quite indulgent but comforting as hell