Cheesy Butternut and Sundried Tomato Pasta Bake

  • Author: Loving It Vegan
  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 5 mins
  • Yield: 8


Super cheesy butternut and sundried tomato pasta bake. Perfect for a dinner party served with fancy bread, a huge salad and some good wine! Deliciously cheesy, yet this pasta bake is entirely dairy-free and vegan!


  • For the Pasta:
  • 18 oz (500g) Pasta Shells
  • For the Sauteed Mushrooms and Tofu Dogs:
  • Two packs (18 oz/500g) Button Mushrooms
  • 4 Vegan Tofu Dogs
  • 1 Tbsp Soy Sauce
  • For the Cheesy Butternut Sauce:
  • 1 Large Butternut
  • 1 cup (150g) Cashews
  • 2 Tbsp (10g) Nutritional Yeast
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1 cup (240ml) Water
  • Dash of Paprika
  • Extras:
  • 1520 Pieces Sundried Tomato
  • Grated Vegan Cheese
  • Sliced Tomato
  • Black Pepper
  • Dried Herbs


  1. Peel and slice a large butternut and put it into a steamer tray to steam for 35 minutes or until soft and cooked.
  2. While the butternut is steaming, chop the mushrooms and tofu dogs and add to a pot with 1 Tbsp Soy Sauce.
  3. Cover the pot and turn to medium high.
  4. When the mushrooms have released their water, remove the lid and let them cook for around 10 minutes.
  5. While the mushrooms are cooking, put the pasta on to cook, according to package instructions.
  6. Chop up the sundried tomatoes and set aside.
  7. So now you should have your pasta cooked, your mushrooms and tofu dogs ready, and your sundried tomatoes chopped.
  8. Preheat the oven to 430 degrees fahrenheit (220 degrees celsius).
  9. Prepare the cashew sauce by adding the cashews, nutritional yeast, garlic powder, salt, water and paprika to a blender and blending into a cream. It will be very liquid, don’t worry, it is supposed to be.
  10. When the butternut is cooked, move the cooked butternut from the steamer into a pot.
  11. Pour the cashew cream over the butternut and using an immersion blender, blend it all together.
  12. If you don’t have an immersion blender, just use a potato masher to mash it all together properly.
  13. Then add the pasta and mix in with the butternut sauce.
  14. Then add the mushrooms and tofu dogs and sundried tomatoes and mix it all together in the pot.
  15. Move everything into a rectangular oven proof dish and smooth down.
  16. Grate vegan cheese over the top, and decorate with sliced tomato.
  17. Sprinkle some black pepper or dried herbs over the top.
  18. Place into the oven and bake uncovered for 20 minutes.
  19. After 20 minutes remove from the oven and serve.

  • Category: Entree
  • Cuisine: Vegan


  • Serving Size: 1 Slice (of 8)
  • Calories: 474
  • Sugar: 11.9g
  • Sodium: 495mg
  • Fat: 10.7g
  • Saturated Fat: 1.5g
  • Carbohydrates: 76.7g
  • Fiber: 8.1g
  • Protein: 20g