Yum!! I love vegan pasta bakes! They're so delicious, simple and easy to make! but how do we get that cheesy taste we love? Nutritional yeast!! Nutritional Yeast is a GREAT alternative amongst vegans for that "cheesy" taste!ūüßÄūüßÄ I was super surprised at the taste and its defiantly something I will add again and again!

350g penne, uncooked 
150g baby sweet potato, sliced into thin rounds 
100g on cauliflower florets, sliced thinly. 
150g broccoli florrets, sliced thinly
5 button mushrooms, sliced thinly
100g carrot, sliced into thin rounds
1 large zucchini, sliced into rounds 
6-9 string beans, sliced in half 
2 cups of Napoletana sauce 
4-6 tbsp. Macro Organic Nutritional Yeast
2 garlic cloves, crushed 
1 red onion, sliced thinly 
1 cup vegan mozarella cheese
Salt and pepper to taste


  1. Pre-heat oven to 180 degrees celsius. 
  2. Cook pasta according to packet instructions, but take two minutes from the cook time (it will cook more in the oven!) 
  3. In the microwave or stove, lightly steam the sweet potato, broccoli, carrot, beans and cauliflower. 
  4. In a small pan, heat a small splash of olive oil and cook onion and garlic until translucent. Set aside. 
  5. In a large, deep baking tray add the cooked pasta, onion & garlic mixture,  steamed veggies, mushrooms and the zucchini. 
  6. Pour over the Napoletana sauce, nutritional yeast and a generous pinch of salt and pepper (to taste!). 
  7. Sprinkle the vegan mozzarella over the top and place into the oven for 20 minutes or until lightly golden. 
  8. Eat!