Description

One‑Pan Tuscan Pasta—mixed veggies and pasta baked in a creamy coconut sauce with sun‑dried tomatoes.

Ingredients

Scale

Sauce:

2 Tbsp olive oil
6 garlic cloves, minced
¾ cup full‑fat coconut milk (canned)
¼ cup nutritional yeast
1 tsp dried basil
1 tsp dried oregano
1 tsp salt

Rest:

8 oz small short pasta (penne, cavatappi, fusilli)
1½ cups broccoli florets
½ cup sun‑dried tomatoes, chopped
1 cup mushrooms, sliced
2 cups spinach, chopped
4 cups water

Instructions

Preheat & prep: Preheat oven to 400 °F. Chop broccoli, sun‑dried tomatoes, mushrooms, and spinach.

Mix sauce: In a 9×13″ oven-safe dish, whisk coconut milk, olive oil, garlic, nutritional yeast, basil, oregano, and salt until smooth.

Layer ingredients: Spread pasta evenly in the dish. Add broccoli, mushrooms, sun‑dried tomatoes, spinach, then pour in 4 cups water—just enough to cover pasta. Stir gently to combine all.

Bake covered: Cover dish tightly with foil. Bake for 20 minutes.

Bake uncovered: Remove foil and bake another 20 minutes, or until pasta is tender and sauce is slightly thickened.

Serve: Remove from oven, add protein of choice and optional vegan parmesan, then serve hot.

Notes

Chop veggies uniformly so they cook evenly.

Pasta absorbs sauce as it bakes—don’t overbake or it may dry out.

Prep Time: 15 min
Cook Time: 40 min
Category: Dinner / Pasta Bake
Method: Oven‑baked
Cuisine: Italian‑inspired

Keywords: one‑pan pasta, Tuscan pasta bake, vegan Tuscan pasta