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Close up of a dairy free cheese and tomato pasta bake with spoonful being taken out of the dish.
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5 from 1 vote

Dairy Free Pasta Bake

An easy vegan/dairy-free tomato pasta bake with garlic, herbs and spinach, finished with a deliciously crispy cheese topping.
Course Main Course
Cuisine British
Keyword Dairy-free, Dinner, gluten-free, Pasta bake, Tomato, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Calories 304kcal


  • 300 g pasta (gluten-free if necessary)
  • 1 tbsp olive oil
  • 1 white onion (chopped)
  • 3 cloves garlic (crushed)
  • 10 g fresh basil leaves (finely chopped)
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 400g tins of chopped tomatoes
  • 100 ml red wine
  • 100 ml vegetable stock
  • 80 g grated dairy-free cheddar style cheese
  • A handful of fresh spinach
  • Salt and pepper (to taste)


  • Preheat the oven to 190°C / 170°C fan.
  • Boil the pasta for 2 minutes less than the cooking time stated on the packet.
  • Fry the chopped onion in the olive oil over a medium heat until tender (about 5 minutes).
  • Stir through the the crushed garlic and cook for another minute.
  • Add the basil and tomato paste and stir through.
  • Add 40g of the dairy-free cheese and all remaining ingredients except for the spinach. Stir until heated through.
  • Finally sprinkle the handful of spinach over the top and allow to wilt.
  • Stir through the cooked pasta until everything is well incorporated.
  • Transfer into an oven dish (I use an oval shaped one that measures approx 29 x 18cm) and sprinkle with the rest of the cheese.
  • Bake for 30 minutes or until the top is golden and crisp.