Asparagus Pasta Bake

Fresh asparagus spears mixed with al dente pasta, dairy-free cheese, and breadcrumbs, then baked to golden perfection. Serve this comforting casserole with a simple green salad and dinner is done!

5 from 5 votes

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Course: Dinner, Lunch

Cuisine: Italian

Keyword: casserole, dairy free, Italian, pasta, pasta bake, vegan, vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 432kcal

Author: Holly Gray

Ingredients

16 ounces medium-shape pasta such as rotini or penne
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons vegan butter melted
1/4 cup yellow onion chopped
1/2 pound thin asparagus trimmed and cut into 2-inch pieces
1 teaspoon garlic minced
2 cups vegan mozzarella cheese
3/4 cup Panko breadcrumbs
1 tablespoon Italian flat-leaf parsley

Instructions

Cook pasta according to package directions for al dente consistency. Drain and return the pasta to the cooking pot. Add olive oil, salt, and black pepper; toss to coat. Adjust seasoning to taste and transfer pasta to a 9x13-inch baking dish.
Heat a medium-size skillet over medium-high heat, then add 1 tablespoon of butter. When the butter is melted, add onion and asparagus. Cook for 3 minutes, until onion is softened and asparagus is bright green in color. Add the garlic and continue cooking for an additional 30 seconds. Layer the asparagus mixture over the cooked pasta.
Sprinkle mozzarella cheese over the asparagus layer.
In a small bowl, use the microwave to melt the remaining 3 tablespoons of butter. Combine the melted butter with the Panko breadcrumbs, then sprinkle over the cheese layer.
Cover and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes, until the breadcrumbs are lightly golden. Sprinkle with Italian parsley and serve hot.

Nutrition

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