Vegan Baked Cream Cheese Pasta

This Vegan Baked Cream Cheese Pasta recipe is a simple dish that is full of flavor. Protein-packed chickpea pasta shells and fresh spinach get stirred in a super creamy, tomato infused pasta sauce. It’s a no-fuss vegan baked pasta recipe that is easy to make.

Ready or not, I’ve got the creamiest and most irresistible pasta recipe for you today. This Vegan Baked Cream Cheese Pasta recipe is seriously the best. It’s not only insanely flavorful, but it’s practically fool proof.

The star of this vegan baked pasta recipe is obviously the cream cheese. While authentic cream cheese is what is traditionally used, I’m giving you a little favor for you and you stomach to not deal with the consequences. For this specific recipe, I highly recommend using Miyoko’s Creamery Organic Classic Plain Cream Cheese. Before I get into the details, this is not a sponsored post, though I wish it were.

Miyoko’s cream cheese is made with real ingredients and there is nothing funky in it. So many vegan cream cheese’s on the market today are loaded with nonsense and quality matters, especially when you’re putting it into your body. Miyoko’s does it right! So be sure to check it out and grab some prior to making this Vegan Baked Cream Cheese Pasta recipe.

I’m telling you, this cream cheese pasta recipe has to be one of my favorites. On the table in about 30 minutes and tastes like + smells like you’ve spent hours in the kitchen. You’ll be in love at first bite!

Why You’ll Love This Vegan Baked Pasta Recipe

• Quick & Easy: A restaurant quality meal that’s ready in about 30 minutes.
• Balanced Meal: With the protein & carbs from the chickpea pasta shells, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.
• Great for Meal Prep: This Vegan Baked Cream Cheese Pasta recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Yellow Onion: Either a small yellow or white onion works.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Cherry Tomatoes: For some juicy + fresh flavors. You can also use grape tomatoes, if cherry isn’t available.
• Organic Sun Dried Tomatoes: Optional, but recommended to elevate this baked pasta recipe.
• Organic Vegan Cream Cheese: A must-add ingredient! I like to use Miyoko’s Creamery’s Organic Classic Plain Cream Cheese. It’s probably one of the cleanest vegan cream cheese alternatives out there and it takes this vegan baked pasta recipe to the next level. 
• Organic Herbs: Italian seasoning, red pepper flakes, sea salt, and black pepper, are used to elevate the flavors.
• Organic Spinach: Stirred in at the very end to provide our vegan pasta with some additional nutrients.
• Organic Pasta: It wouldn’t be a baked pasta recipe without it. I love using pasta shells that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein!
• Organic Fresh Basil: If you’ve got some on hand, it’s the perfect topping!

How To Make

1. Prepare. Preheat the oven to 400 degrees F. In a casserole safe dish, add the chopped onions, minced garlic, sliced cherry tomatoes, chopped sun dried tomatoes, dried herbs, and seasonings. Toss to combine and then place the cream cheese in the center.
2. Bake. Transfer the casserole to the oven, uncovered, and bake for 25 – 30 minutes. 
3. Cook the Pasta. While the casserole is in the oven, prepare the pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta and set aside. 
4. Sauce. Once the casserole is done. Remove from the oven and smash the tomatoes down using a spoon and stir the cream cheese until it transpires a sauce. 
5. Combine. Add the spinach and mix until wilted. Then add the cooked pasta and stir until well combined.
6. Serve. Divide between bowls and garnish with fresh basil. Enjoy!

Tips for Making this Vegan Baked Pasta Perfectly 

• Organic Noodles: Chickpea shells can be swapped for any kind of pasta noodle that you have on hand!
• Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein!
• Organic Vegan Cream Cheese: I like to use Miyoko’s Creamery’s Organic Classic Plain Cream Cheese for this vegan baked pasta recipe, as it is made with simple + clean ingredients.
• Organic Vegetables: Feel free to add even more vegetables. I think sliced mushrooms or asparagus would pair nicely.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the vegan baked pasta cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer vegan baked pasta to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. 

More Pasta Recipes You’ll Love

• Vegan Lentil Skillet Lasagna
• Vegan Baked Mac and Cheese
• Vegan Pumpkin Bolognese with Garlic Kale
• Vegan Butternut Squash Macaroni and Cheese
• Vegan Lentil Lasagna Soup

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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