This Jamie Oliver Vegan Pasta Bake is creamy, cheesy, and packed with flavor! Made with leeks, garlic, and broccoli in a rich oat milk sauce, it’s a comforting and satisfying meal. Topped with crispy sourdough breadcrumbs and baked until golden, it’s perfect for a cosy dinner. Swap in your favourite pasta or veggies for flexibility!
Ingredients Needed
- 1 large leek
- 4 cloves of garlic
- 1 head of broccoli (375g / 13oz)
- 2 tbsp olive oil
- ½ bunch fresh thyme (15g / ½ oz)
- 3 tbsp plain flour (all-purpose flour)
- 1 litre (4 cups) unsweetened oat milk
- 500g (1 lb) dried pasta (rigatoni, macaroni, or penne)
- 50g (2 oz) sourdough bread
- 150g (5 oz) vegan Cheddar-style cheese
- 1 tbsp nutritional yeast
- 200g (7 oz) baby spinach
- Sea salt & black pepper, to taste
How To Make Vegan Pasta Bake
- Preheat the oven: Preheat Preheat the oven to 180ºC (350ºF).
- Prepare the vegetables: Trim, halve, and wash the leek. Peel the garlic, then finely slice both along with the broccoli stalks. Reserve the broccoli florets, cutting larger ones in half.
- Cook the base: Heat a large shallow ovenproof pan over medium heat. Add 2 tbsp olive oil, the sliced broccoli stalks, and most of the thyme leaves. Fry for 15 minutes, stirring regularly, until softened.
- Make the sauce: Stir in the flour, then gradually pour in the oat milk while stirring. Simmer for 10 minutes, stirring regularly, until thickened.
- Cook the pasta: Boil a large pot of salted water. Cook the pasta for 5 minutes, then drain.
- Prepare the breadcrumbs: In a blender, pulse the sourdough bread with 1 tsp olive oil and the remaining thyme leaves to form fine crumbs. Mix in ½ tbsp nutritional yeast.
- Blend the sauce: Grate the vegan Cheddar into the sauce and mix well. Blend the sauce with the spinach and ½ tbsp nutritional yeast until smooth. Season with salt and pepper. (Use a stick blender if preferred.)
- Combine everything: Stir the pasta and broccoli florets into the sauce. Add a splash of oat milk if needed.
- Assemble and bake: Sprinkle the breadcrumbs over the top and bake for 30 minutes, until golden and bubbling.
Recipe Tips
- Blend the sauce until completely smooth: A silky sauce coats the pasta better. Use a high-speed blender or a stick blender to avoid lumps.
- Cook the pasta only halfway: Since it will bake in the oven, boiling for just 5 minutes prevents it from becoming mushy.
- Add more cheese for extra creaminess: If you love a rich and cheesy bake, mix in extra vegan cheese when blending the sauce.
- Use high-quality oat milk: Some oat milk brands are naturally sweet. Choose an unsweetened, creamy version for the best flavor.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Vegan Pasta Bake cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the pasta bake to cool completely before placing it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180ºC (350ºF). Place the pasta bake in an ovenproof dish, cover with foil, and bake for 15–20 minutes until hot and bubbling. Remove the foil in the last 5 minutes for a crispier top.
Nutrition Facts
Serving Size: 1 serving
- Calories: 571
- Total Fat: 16.6g
- Saturated Fat: 6.9g
- Total Carbohydrate: 93.7g
- Dietary Fiber: 7.4g
- Sugars: 9.7g
- Protein: 15.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken & Pancetta Party Skewers
- Jamie Oliver Leftover Turkey Curry
- Jamie Oliver Barbecue Burgers
- Jamie Oliver Stuffed Chicken Skewers
Jamie Oliver Vegan Pasta Bake
Description
This Jamie Oliver Vegan Pasta Bake is creamy, cheesy, and packed with flavor! Made with leeks, garlic, and broccoli in a rich oat milk sauce, it’s a comforting and satisfying meal. Topped with crispy sourdough breadcrumbs and baked until golden, it’s perfect for a cosy dinner. Swap in your favorite pasta or veggies for flexibility!
Ingredients
Instructions
- Preheat the oven: Preheat Preheat the oven to 180ºC (350ºF).
- Prepare the vegetables: Trim, halve, and wash the leek. Peel the garlic, then finely slice both along with the broccoli stalks. Reserve the broccoli florets, cutting larger ones in half.
- Cook the base: Heat a large shallow ovenproof pan over medium heat. Add 2 tbsp olive oil, the sliced broccoli stalks, and most of the thyme leaves. Fry for 15 minutes, stirring regularly, until softened.
- Make the sauce: Stir in the flour, then gradually pour in the oat milk while stirring. Simmer for 10 minutes, stirring regularly, until thickened.
- Cook the pasta: Boil a large pot of salted water. Cook the pasta for 5 minutes, then drain.
- Prepare the breadcrumbs: In a blender, pulse the sourdough bread with 1 tsp olive oil and the remaining thyme leaves to form fine crumbs. Mix in ½ tbsp nutritional yeast.
- Blend the sauce: Grate the vegan Cheddar into the sauce and mix well. Blend the sauce with the spinach and ½ tbsp nutritional yeast until smooth. Season with salt and pepper. (Use a stick blender if preferred.)
- Combine everything: Stir the pasta and broccoli florets into the sauce. Add a splash of oat milk if needed.
- Assemble and bake: Sprinkle the breadcrumbs over the top and bake for 30 minutes, until golden and bubbling.
Notes
- Prepare the vegetables: Trim, halve, and wash the leek. Peel the garlic, then finely slice both along with the broccoli stalks. Reserve the broccoli florets, cutting larger ones in half.
- Cook the pasta only halfway: Since it will bake in the oven, boiling for just 5 minutes prevents it from becoming mushy.
- Add more cheese for extra creaminess: If you love a rich and cheesy bake, mix in extra vegan cheese when blending the sauce.
- Use high-quality oat milk: Some oat milk brands are naturally sweet. Choose an unsweetened, creamy version for the best flavor.
Jamie Oliver Vegan Pasta Bake