A dreamy, comforting One‑Pan Tuscan Pasta brimming with vibrant Tuscan flavors—sundried tomatoes, spinach, mushrooms—baked to perfection in a creamy, dairy-free sauce. Minimal prep, minimal cleanup, maximum cozy vibes.
Why You’ll Love One‑Pan Tuscan Pasta
- All-in-one baking dish—easy clean-up
- Dairy-free yet indulgent, thanks to coconut milk and nutritional yeast
- Hidden veggies make it wholesome and family-friendly
- Preps in under an hour, perfect for hassle-free dinners and next-day lunches
Ingredients
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
Directions

- 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.
Pro Tips and Variations
- Veggie swaps: Substitute broccoli or mushrooms with zucchini, bell peppers, or peas—just watch the bake time.
- Gluten-free option: Use GF pasta of similar shape.
- Protein add‑in: Fold in pre-cooked tofu, beans, or plant-based sausage before serving.
- Sauce tuning: For richer flavor, add extra nutritional yeast or a sprinkle of vegan cheese.
Serving Suggestions
- Top with fresh basil or parsley and extra vegan parmesan
- Serve alongside a crisp green salad or garlic bread for a heartier meal
Storage/Reheating
- Fridge: Airtight container, up to 4 days
- Reheat: Microwave or stovetop. May need splash of water to rehydrate.
Notes
- Chop veggies uniformly so they cook evenly.
- Pasta absorbs sauce as it bakes—don’t overbake or it may dry out.
FAQs
Can I reduce cook time?
Yes—if veggies are pre-steamed or chopped small, check at 35 min.
Can I make it oil-free?
Use oil spray or omit oil—flavors will be lighter.
Store leftovers – freezer ok?
Best stored refrigerated; freezing may alter veggie texture.
Conclusion
This baked one-pan Tuscan pasta is the ultimate comfort weeknight meal: creamy, veggie-packed, and easy to personalize. You’ll love the ease, flavors, and the minimal cleanup!
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One‑Pan Tuscan Pasta
- Total Time: 55 min
- Yield: Serves 5
Description
One‑Pan Tuscan Pasta—mixed veggies and pasta baked in a creamy coconut sauce with sun‑dried tomatoes.
Ingredients
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