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. I made it after a long day and it totally hit the spot. (inspired by Jamie Oliver)
Ingredients Needed
- 1 large leek
- 4 cloves of garlic
- 1 head of broccoli (375g / 13oz)
- 2 tbsp olive oil
- 1/2 bunch fresh thyme (15g / 1/2 oz)
- 3 tbsp plain 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 Jamie Oliver Vegan Pasta Bake
- Preheat the Oven: Start by preheating your oven to 180°C (350°F).
- Prep the Veg: Trim, halve, and rinse the leek. Peel the garlic. Finely slice both the leek and garlic, plus the broccoli stalks. Save the florets and halve any large ones.
- Cook the Base: In a large ovenproof pan, heat olive oil over medium heat. Add sliced broccoli stalks and most of the thyme leaves. Fry for 15 minutes until soft.
- Make the Sauce: Stir in the flour. Slowly pour in oat milk, stirring constantly. Let it simmer for 10 minutes until thickened.
- Boil the Pasta: Meanwhile, cook the pasta in salted water for 5 minutes, then drain.
- Make Breadcrumbs: Pulse sourdough bread with a tsp of olive oil and the remaining thyme in a blender. Stir in 1/2 tbsp nutritional yeast.
- Blend the Sauce: Grate in the vegan cheese, stir to melt. Blend the sauce with spinach and 1/2 tbsp nutritional yeast until smooth. Season with salt and pepper.
- Combine: Add pasta and broccoli florets to the sauce. If it’s too thick, add a splash of oat milk.
- Assemble & Bake: Top with the breadcrumbs and bake for 30 minutes until golden and bubbling.

Why I Love This Recipe
It’s one of those recipes where you don’t miss the dairy at all. The sauce is super creamy, and the crispy topping makes it extra comforting. I love that it’s also packed with greens and comes together in one pan.
Recipe Tips
- Blend the sauce fully for a smooth, rich texture.
- Part-cook the pasta to avoid mushiness when baking.
- Use good oat milk that’s unsweetened and creamy.
- Add more vegan cheese if you want extra indulgence.
- Try different veg like kale, courgette, or peas.
How To Store This Jamie Oliver Vegan Pasta Bake
- At Room Temperature: Cool completely within an hour.
- In the Fridge: Store in an airtight container for up to 3 days.
- In the Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
- Reheating: Cover with foil and bake at 180°C (350°F) for 15-20 minutes. Remove foil for last 5 minutes to crisp up the top.
FREQUENTLY ASKED QUESTIONS
- Can I use other milk alternatives? Yes! Just make sure they’re unsweetened and creamy.
- What if I don’t have sourdough? Any crusty bread will work for the topping.
- Is this recipe nut-free? Yes, just double-check your vegan cheese and milk.
- Can I make it gluten-free? Definitely—just use GF pasta and flour.
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
Course: Dinner4
servings15
minutes45
minutes571
kcalCreamy oat milk sauce, melty vegan cheese, and a golden sourdough topping—this plant-based pasta bake is cozy, customizable, and totally satisfying for any night of the week.
Ingredients
1 large leek
4 garlic cloves
1 head broccoli
2 tbsp olive oil
1/2 bunch thyme
3 tbsp plain flour
1L oat milk
500g pasta
50g sourdough bread
150g vegan cheese
1 tbsp nutritional yeast
200g baby spinach
Salt & pepper
Directions
- Preheat oven to 180°C.
- Prep veg and cook base with oil and thyme.
- Add flour and oat milk, simmer 10 min.
- Boil pasta 5 min, then drain.
- Blend bread, oil, thyme, and yeast.
- Stir cheese into sauce, blend with spinach.
- Mix in pasta and broccoli.
- Top with crumbs and bake 30 min.