Jamie Oliver Vegan Pasta Bake

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.
Jamie Oliver Vegan Pasta Bake
Jamie Oliver Vegan Pasta Bake

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 Vegan Pasta Bake

Course: Dinner
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

571

kcal

Creamy 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.

Leave a Reply

Your email address will not be published. Required fields are marked *