Vegan Cauliflower and Mushroom Pasta Bake

This rich and creamy Cauliflower and Mushroom Pasta Bake is perfect for family dinners. Pasta, roasted cauliflower, mushrooms, and spinach are coated in a creamy vegan white sauce, then baked until golden and bubbly.

For more tasty vegan recipes, check out our casserole, cauliflower, mushroom, spinach, pasta and winter recipe round-ups.

Ingredients for this Cauliflower and Mushroom Pasta Bake

• Pasta
• Cauliflower
• White button mushrooms
• Shiitake mushrooms
• Olive oil
• Salt and pepper
• Vegan butter
• Cornstarch
• Garlic 
• Nutmeg
• Oat milk
• Pasta cooking water
• Vegan parmesan cheese
• Spinach
• Breadcrumbs

How to Make a Vegan Cauliflower and Mushroom Pasta Bake

Step 1: 

Preheat the oven to 365ºF (185ºC). Meanwhile, line a baking sheet with parchment paper and lightly grease a large baking dish.

Step 2: 

Cook the pasta in a large pot of boiling salted water until al dente. Reserve ½ cup of the pasta cooking water, then drain the rest and set the cooked pasta aside.

Step 3: 

Lay the cauliflower florets on the baking sheet. Drizzle 2 tbsp of olive oil over top, season with salt and pepper, and toss to coat the florets in the oil and seasonings. Roast for 20 minutes, then remove from oven.

Step 4: 

Repeat this step with the mushrooms, but only roast for about 15 minutes. Set aside the mushrooms when they are done roasting and reduce the oven temperature to 340ºF (170ºC) before you put the whole dish in later.

Step 5: 

While the veggies are roasting, make the white sauce. Over low heat, melt the vegan butter in the same pot you used to cook the pasta (while stirring continuously; vegan butter burns quickly and will turn sour!). Stir in the cornstarch until smooth, then add the minced garlic and the nutmeg and cook for 1 minute. Slowly pour in the oat milk, stirring continuously, before pouring in the reserved pasta water and vegan parmesan. Over medium heat, stir until the cheese has melted and the sauce is smooth (about 3-4 minutes). Take the pot off the heat.

Step 6: 

Add half of the roasted cauliflower to the white sauce and use an immersion blender to blend until smooth.

Step 7: 

Stir the spinach and roasted mushrooms into the sauce, then add the remaining roasted cauliflower and cooked pasta. Toss to coat the pasta in the white sauce.

Step 8: 

Transfer the pasta to the greased baking dish.

Sprinkle the breadcrumbs and vegan parmesan cheese in an even layer over top of the pasta, then bake uncovered for about 20 minutes or until golden on top.

Cauliflower and Mushroom Pasta Bake

5 from 1 vote

Author Mira M.

This rich and creamy Cauliflower and Mushroom Pasta Bake is perfect for family dinners. Pasta, roasted cauliflower, mushrooms, and spinach are coated in a creamy vegan white sauce, then baked until golden and bubbly.

Print Pin

Cook ModePrevent your screen from going dark

Prep 30 minutes mins

Cook 1 hour hr

Total Time 1 hour hr 30 minutes mins

4 servings

Ingredients

• ▢ 16 oz penne pasta (450 g)
• ▢ 1 medium head of cauliflower (cut into small florets)
• ▢ 10 oz white button or shiitake mushrooms (or both) (sliced) (280 g)
• ▢ 4 tbsp olive oil
• ▢ 1 ½ tsp salt (or to taste)
• ▢ ¼ tsp ground black pepper (or to taste)
• ▢ 3 cups fresh spinach (chopped)

White Sauce

• ▢ 2 tbsp vegan butter
• ▢ 2 tbsp cornstarch
• ▢ 4 cloves garlic (minced)
• ▢ ⅛ tsp ground nutmeg (or to taste)
• ▢ 2 cups oat milk (plain)
• ▢ ½ cup reserved pasta cooking water
• ▢ 1 ½ cup vegan parmesan

Toppings

• ▢ ¼ cup breadcrumbs
• ▢ ¼ cup vegan parmesan

Instructions

 

• Preheat the oven to 365ºF (185ºC). Meanwhile, line a baking sheet with parchment paper and lightly grease a large baking dish.
• Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the rest and set the cooked pasta aside.
• Lay the cauliflower florets on the baking sheet. Drizzle 2 tbsp of olive oil over top, season with salt and pepper, and toss to coat the florets in the oil and seasonings. Roast for 20 minutes, then remove from oven.
• Repeat this step with the mushrooms, but only roast for about 15 minutes. Set aside the mushrooms when they are done roasting and reduce the oven temperature to 340ºF (170ºC) before you put the whole dish in later.
• While the veggies are roasting, make the white sauce. Over low heat, melt the vegan butter in the same pot you used to cook the pasta (while stirring continuously; vegan butter burns quickly and will turn sour!). Stir in the cornstarch until smooth, then add the minced garlic and the nutmeg and cook for 1 minute. Slowly pour in the oat milk, stirring continuously, before pouring in the reserved pasta water and vegan parmesan. Over medium heat, stir until the cheese has melted and the sauce is smooth (about 3-4 minutes). Take the pot off the heat.
• Add half of the roasted cauliflower to the white sauce and use an immersion blender to blend until smooth.
• Stir the spinach and roasted mushrooms into the sauce, then add the remaining roasted cauliflower and cooked pasta. Toss to coat the pasta in the white sauce.
• Transfer the pasta to the greased baking dish. Sprinkle the breadcrumbs and vegan parmesan cheese in an even layer over top of the pasta, then bake uncovered for about 20 minutes or until golden on top.

Tried this recipe?Let us know how it was!