Jamie Oliver Vegan Pasta Bake

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

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F).
2. 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.
3. 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.
4. Make the Sauce: Stir in the flour. Slowly pour in oat milk, stirring constantly. Let it simmer for 10 minutes until thickened.
5. Boil the Pasta: Meanwhile, cook the pasta in salted water for 5 minutes, then drain.
6. 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.
7. 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.
8. Combine: Add pasta and broccoli florets to the sauce. If it’s too thick, add a splash of oat milk.
9. 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