close up shot tomato cashew marinara penne baked pasta

Vegan No Boil Pasta Bake

  • Author: Lisa Kitahara
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Easy, super tasty 5-Ingredient No Boil Baked Pasta is the perfect mix-and-bake weeknight dinner. Hands free healthy pasta recipe that is vegan and gluten free!



  • 1 1/2 cup water (350ml)
  • 1/2 cup cashews (65g)
  • 10 oz gluten free penne pasta (280g // or regular penne if not gluten free)
  • 20 oz roasted garlic marinara sauce (566g)
  • 2 cups spinach (60g)
  • 1 cup vegan cheese (100 g // sub 1/3 cup vegan parmesan or nutritional yeast)
  • 1 tsp onion powder, optional
  • 1 tsp garlic powder, optional
  • 1/4 tsp cayenne, optional
  • 2 tsp dried oregano, optional


  1. Pre-heat oven to 400 F (200 C).
  2. Add soaked cashews and water into a blender and blend until smooth. Essentially, we’re making a thicker cashew milk. Alternatively, you can use 350 ml of cashew milk or any non-dairy milk. 
  3. Add the pasta, cashew milk, marinara and any spices if using into a 8×8 inch baking dish and stir. Cover with foil and bake for 35 minutes or until pasta is cooked through. 
  4. Stir in spinach and top with vegan cheese. Place it back into the oven and broil for 4-5 minutes. 
  5. Serve immediately and enjoy!


  • Pasta: If using whole wheat pasta increase cooking time by 5-8 minutes. 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Category: entree
  • Method: baking
  • Cuisine: vegan, gluten free


  • Serving Size: 1 serving
  • Calories: 458
  • Sugar: 8.1g
  • Sodium: 992mg
  • Fat: 14g
  • Saturated Fat: 3.3g
  • Unsaturated Fat: 5.4g
  • Trans Fat: 0
  • Carbohydrates: 73g
  • Fiber: 6g
  • Protein: 14g
  • Cholesterol: 0

Keywords: no boil pasta bake, 5 ingredient baked pasta, cashew tomato pasta sauce