Author: You are going to love this Saucy Vegan Spaghetti Bake! It's easy to make and takes just 10 minutes of prep time! Uncooked spaghetti is added to a baking dish along with water, tomato sauce, and seasonings, and then it's baked. Yes, you read that right: the spaghetti bakes in the oven! (How cool is that?) Topped with a 5 minute homemade vegan alfredo sauce, this easy recipe will become a new weeknight staple!
I just couldn't resist sharing with you another sneak peek recipe from my new cookbook Craving Vegan which will be released on October 24th! So soon! Have you reserved your copy and claimed all of the bonuses yet? You will want to make sure to order your copy before October 24th so that you can get access to $167 worth of free goodies! Now back to spaghetti:
You're in for a treat with this scrumptious easy baked spaghetti recipe! This pasta recipe is so easy and so comforting that it has become a go-to dish for chillier nights. Saucy Spaghetti Bake is from part of the "Carby" section of Craving Vegan but it is also tagged "Creamy" thanks to the easy-to-make vegan alfredo sauce.
This Saucy Vegan Spaghetti Bake is a game-changer in the world of pasta dishes. What makes it truly special is that you skip boiling spaghetti completely! When baked in the oven, the spaghetti cooks in the sauce to the perfect al dente texture, it's so fun and easy! When spaghetti is boiled, the water that you drain away has a ton of starch in it, but in this recipe, the starch has nowhere to escape, so it cooks into the sauce and makes it extra luscious and creamy! You will not believe how flavorful and delicious this makes the pasta!
Let's dive into why this recipe is a standout:
Flavor Explosion: With aromatic ingredients like garlic, basil, oregano, and more, every bite is a burst of flavor that will make your taste buds dance.
Easy Prep: You won't believe how easy it is to prepare this dish. Just mix the ingredients in a casserole dish and bake. While it's in the over whip up the super simple 5 minute vegan alfredo sauce. Spread it over the baked pasta, return to the oven for a few minutes to get all bubbly and delicious, then voila! Dinner is served.
Creamy Alfredo Sauce: What elevates this dish to the next level is the creamy alfredo sauce. Made with plant-based milk, vegan butter, and an array of seasonings, it adds richness and indulgence to the spaghetti.
Versatile and Hearty: Vegan Spaghetti Bake is a complete meal that satisfies both your comfort food cravings. It's a hearty dish that's perfect for a cozy family dinner or a satisfying weeknight meal.
Craving Vegan is packed with recipes like this one, thoughtfully organized by cravings, so you can easily find dishes that cater to your taste buds. Whether you're in the mood for something "Carby" like this Saucy Spaghetti Bake, or if you're craving flavors like "Cheesy," "Meaty," "Spicy,"or "Chocolatey," the cookbook has you covered.
If you're excited to explore more delicious, plant-based recipes like this, don't miss out on your chance to own a copy of Craving Vegan. And the good news is, when you order your copy now, you'll receive a whopping $167 worth of bonuses as a free gift! Order your copy here or at your favorite book retailer.
How to Make This Saucy Vegan Spaghetti Bake:
- Preheat your oven to 375°F (190°C).
- Make the spaghetti: in a large 4½-quart (4.5 L) casserole dish, combine the spaghetti, tomato sauce, water, tomato paste, onions, garlic, basil, oregano, salt, pepper, and crushed red pepper flakes (if using). Use tongs to mix everything until combined. Cover and bake for 40 minutes, stopping halfway through to stir and make sure the pasta isn't sticking to the bottom of the pan.
- Make the alfredo sauce: While the spaghetti is baking, melt the vegan butter in a saucepan over medium-high heat. Add the garlic and cook for about 1 minute while stirring. Sprinkle with the flour and stir to make a paste. Cook the flour paste for 1-2 minutes while stirring frequently to cook the flour. Whisk in the plant-based milk, nutritional yeast, salt, basil, onion powder, and pepper. Bring to a simmer and cook until the sauce is nice and thickened, about 5 minutes. remove from the heat.
- After the pasta has baked for the 40 minutes, remove the lid and spread the alfredo sauce over the pasta. return to the oven and bake another 10-15 minutes, until bubbly. Allow the pasta to cool for 10 minutes before serving.
Vegan Baked Spaghetti is...
- Super easy to make!
- Carby, creamy, saucy, and oh so comforting
- the perfect warming meal for a chilly night
More Vegan Pasta Dishes You'll Find in Craving Vegan:
Stuffed Pasta Shells
Walnut Cacio e Pepe
Baked Panko Mac & Cheese
White Lasagna
Creamy Linguini Alfredo
Velvety Roasted Red Pepper Pasta
Get all of these recipes in Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way. Order your copy today and get $167 worth of free goodies! Learn more here.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Saucy Spaghetti Bake
Servings: - 8
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Ingredients
FOR THE SPAGHETTI:
- 1 lb uncooked spaghetti, (see note)
- 1 jar 22 fl oz/ 650 mL prepared tomato sauce , (Or 1 batch simple Tomato sauce- page 165 in Craving Vegan)
- 3 ½ cups water
- ¼ cup tomato paste
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, (optional)
FOR THE CREAMY ALFREDO SAUCE
- ¼ cup vegan butter
- 2 cloves garlic, minced or pressed
- ¼ cup all-purpose flour
- 1 ½ cups plant-based milk, (such as oat or soy)
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- ½ teaspoon dried basil leaves
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Make the spaghetti: in a large 4½-quart (4.5 L) casserole dish, combine the spaghetti, tomato sauce, water, tomato paste, onions, garlic, basil, oregano, salt, pepper, and crushed red pepper flakes (if using). Use tongs to mix everything until combined. Cover and bake for 40 minutes, stopping halfway through to stir and make sure the pasta isn’t sticking to the bottom of the pan.
- Make the alfredo sauce: While the spaghetti is baking, melt the vegan butter in a saucepan over medium-high heat. Add the garlic and cook for about 1 minute while stirring. Sprinkle with the flour and stir to make a paste. Cook the flour paste for 1–2 minutes while stirring frequently to cook the flour. Whisk in the plant-based milk, nutritional yeast, salt, basil, onion powder, and pepper. Bring to a simmer and cook until the sauce is nice and thickened, about 5 minutes. remove from the heat.
- After the pasta has baked for the 40 minutes, remove the lid and spread the alfredo sauce over the pasta. return to the oven and bake another 10–15 minutes, until bubbly. Allow the pasta to cool for 10 minutes before serving.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More vegan pasta recipes to try:
Brenna says
Love this! Delicious and suprisingly easy! I wasn't sure I would like the alfredo sauce, but it really made the dish!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Brenna! 🙂
Karen says
Would you recommend freezing?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karen, I generally don't recommend freezing pasta as it can get mushy when it thaws. I hope that helps!
Rick Stewart says
I made this last night. It was AMAZING! It made enough for the two of us for two nights. And the "Al fredo" was so good, I might just make it by itself to put on broccoli and cauliflower, or maybe potatoes. So good, thank you so much for all you work Sam, much appreciated!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's great! So thrilled you enjoyed it so much Rick!! 🙂
Inder says
Spaghetti took longer than 40 min - I raised the oven temp as I was starting to worry. Didn't like the 'alfredo sauce' - don't feel it added to dish.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sorry you didn't enjoy it more. Oven times can definitely vary and it is not uncommon for ovens to run hotter or cooler than they say which is why I always use an oven thermometer just to double check. Hopefully that helps!
Susan says
I make 3/4 of the recipe to fit a 9x13 baking pan. This is a new favorite recipe of ours! My husband and I eat at least half of the pan in one meal. As the saying in our house goes, “Sam, you’ve done it again!”
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susan 😊 That made my day—so glad it’s a new favorite, and I absolutely love your household saying!
Garry Turnbull says
I am not 100 percent vegan but my girlfriend is. So we have making vegan dinner. I am now working on a Saucy Spaghetti Bake. We have tried several of your recipes and enjoyed them. We. will continue.
Many thanks
Garry Turnbull
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Garry, great last name!! 😉 I am so happy you're enjoying so many of my recipes! Thanks for saying hi 🙂
Holly says
This dish is AMAZING!!!! I cooked 1 cup of lentils then mixed them in before the Alfredo sauce for the final bake. Turned out awesome! Your recipes are always fantastic!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yes, love that addition of protein! So thrilled you loved it so much Holly!! Thank you for the review 🙂
Daniel says
This spaghetti dish was super delish. The alfredo sauce on top made it very reminiscent of a vegan lasagna, amazing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooh I love that, thank you so much for the review Daniel! So happy you enjoyed it 🙂
TheMinimalistMeal says
This was delicious and so easy to make! It’s definitely going into our regular rotation — my husband and I don’t always agree on recipes, but we both really enjoyed this one. Next time, I might sauté the onions first to soften them up a bit, but overall it was creamy, satisfying, and a great meal.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kate, so happy you both loved it That’s always a win! Sautéing the onions first is a great idea or you can chop them finer. Thanks for the kind words! 😊
Kathy June Carlson says
can I make this without the nutritional yeast? And is there a difference between yeast and "nutritional" yeast
new cook-still learning 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathy! Happy to help and glad you asked. There is a huge difference between yeast (intended for breads) and nutritional yeast. Nutritional yeast is a non-active yeast which kinda looks like fish food, and has a cheesy nutty taste. Haha. Vegans love it because it can make things taste quite cheesy and it is super good for you and high in protein! (It's delicious sprinkled on popcorn). If you're interested you can find it in the health food section of your grocery store, or online. In this recipe it only uses 1 tablespoon which isn't much, so you could skip it. Just note that the sauce won't taste as cheesy. I hope that helps!
Crystal Reid says
I'm making this on Thursday!!! Can I substitute cornstarch for the A/P flour ? (gluten-free)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Crystal, you can substitute cornstarch for the all-purpose flour in the alfredo sauce to make it gluten-free. Since cornstarch has more thickening power than flour, you'll want to use about half the amount—so, use 2 tablespoons of cornstarch instead of ¼ cup of flour. To prevent any lumps, whisk the cornstarch into the plant-based milk before adding it to the pan, then proceed with the recipe as usual. This will help you get that creamy, luscious texture without the gluten! Enjoy!
Ty says
Used your Simply the Best Tomato Sauce recipe and added 3 cups of water, then followed how to bake the spaghetti and make the Alfredo Sauce. Delicious! I had thought of adding vegan meatballs into the dish but am glad I didn't. The sauce is the real star of this recipe and doesn't need another flavor. If I had used meatballs, then I would cook and serve them separately.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Ty!
Deb says
I don't understand how this can be vegan when using regular egg noodles. Am I missing something?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Deb, the recipe doesn't call for egg noodles. It calls for spaghetti. If you check the ingredients on almost any dried spaghetti box you will see that it almost always has only one ingredient, flour. So almost all dried pasta is completely vegan by default. Egg noodles of course contain egg, and some fresh pastas contain egg, but you are generallys safe with dried pasta. I hope that helps!
Tracey says
This was realllly good. I swapped some raw sunflower seeds and water in place of vegan butter to make it oil free. (Used vitamix to whiz up the sauce)
Soooo yummy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Tracey! Thank you for the review 🙂