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Smoky Vegan Pasta Bake in a Cast-Iron Skillet

This vegan pasta bake is baked directly in a cast-iron skillet, resulting in crispy edges and a deeply caramelized, smoky flavor. The dish combines al dente pasta, sun-dried tomatoes, and a creamy cashew-based sauce topped with melty vegan cheese, creating a hearty, rustic appearance with bubbling, golden edges.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (penne or fusilli) sturdy shape that holds sauce well
  • 1/2 cup sun-dried tomatoes rehydrate briefly in hot water before chopping
  • 1 cup cashews soaked overnight for smooth blending
  • 2 cups plant-based milk unsweetened, for blending cashew sauce
  • 1 teaspoon smoked paprika adds depth and smoky flavor
  • 1 teaspoon garlic powder for flavor
  • 1 teaspoon salt or to taste
  • 1 tablespoon olive oil for sautéing or drizzling
  • 1 cup vegan cheese melty type recommended
  • 1 cup fresh spinach chopped, optional
  • 1/2 cup breadcrumbs or crushed crackers for topping

Equipment

  • Cast-iron skillet or baking dish
  • Large pot
  • Mixing spoon or spatula
  • Oven
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 180°C (350°F) and bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 8 minutes, then drain and set aside.
  2. While the pasta cooks, rehydrate the sun-dried tomatoes in hot water for about 5 minutes, then drain and chop them finely.
  3. In a blender, combine soaked cashews, plant-based milk, smoked paprika, garlic powder, and salt. Blend until smooth and creamy, about 1-2 minutes. Set aside.
  4. In a cast-iron skillet or ovenproof dish, heat a tablespoon of olive oil over medium heat. Add the chopped sun-dried tomatoes and cook for 2 minutes until fragrant and slightly caramelized.
  5. Add the cooked pasta to the skillet, pouring in the cashew sauce. Toss everything together with a spatula until evenly coated and heated through. If using, fold in the chopped spinach at this stage.
  6. Spread the vegan cheese evenly over the top of the pasta mixture, then sprinkle with breadcrumbs or crushed crackers for crunch.
  7. Place the skillet or dish in the oven and bake uncovered for 20-25 minutes, until bubbling around the edges and the top is golden brown.
  8. Once baked, remove from the oven and let rest for 5 minutes. Garnish with chopped fresh herbs for a burst of color and flavor.

Notes

For extra smoky flavor, sprinkle additional smoked paprika or vegan smoked cheese before baking. Serve hot with a fresh salad for a complete meal.