🥗 VeganGenius Chef
Vegan 'Meat Lover's' Baked Penne with Homemade Pasta & Garlic Bread

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Vegan 'Meat Lover's' Baked Penne with Homemade Pasta & Garlic Bread

A hearty, plant-based take on a classic meat lover's baked pasta. Features homemade vegan penne, loaded with plant-based sausage and ground 'beef' in a rich marinara sauce, topped with melty vegan mozzarella, and served alongside crispy vegan garlic bread.

  • Prep 60m
  • Cook 45m
  • Serves 6
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Ingredients

Dry

  • 400 g Semolina flour (For the homemade pasta)
  • 100 g All-purpose flour (For the homemade pasta)
  • 1 tsp Salt
  • 2 Tbsp Nutritional yeast
  • 1 tsp Dried oregano

Other

  • 340 g Vegan ground 'beef' crumbles
  • 200 g Vegan Italian sausage links (Sliced)
  • 200 g Vegan mozzarella shreds
  • 4 cloves Garlic cloves (Minced)
  • 2 Tbsp Fresh parsley (Chopped)
  • 1 loaf Baguette (Sliced for garlic bread)

Wet

  • 240 ml Warm water (For the homemade pasta)
  • 3 Tbsp Olive oil (Divided use)
  • 700 ml Marinara sauce
  • 100 g Vegan butter (Softened, for garlic bread)

Method

  1. 1. Make the pasta dough: In a large bowl, whisk together semolina flour, all-purpose flour, and salt. Make a well in the center and add warm water and 1 tbsp olive oil. Mix until a dough forms.
  2. 2. Knead the dough for 8-10 minutes until smooth. Cover and let rest for 30 minutes.
  3. 3. Roll out the dough and shape into penne tubes using a penne pasta maker or by rolling small squares around a wooden dowel. Set aside on a floured surface to dry slightly.
  4. 4. Preheat oven to 375°F (190°C).
  5. 5. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the sliced vegan sausage and vegan ground 'beef'. Cook until lightly browned, about 5-7 minutes.
  6. 6. Pour the marinara sauce, nutritional yeast, and oregano into the skillet with the vegan meats. Simmer for 10 minutes.
  7. 7. Boil a large pot of salted water. Cook the homemade penne for 3-4 minutes until al dente. Drain well.
  8. 8. Toss the cooked penne with the meaty marinara sauce and transfer to a 9x13 inch baking dish. Top evenly with vegan mozzarella shreds.
  9. 9. Bake for 20-25 minutes until the cheese is melted and bubbly.
  10. 10. While the pasta bakes, prepare the garlic bread: Mix softened vegan butter with minced garlic and chopped parsley. Spread over the baguette slices.
  11. 11. Place the garlic bread on a baking sheet and bake for the last 10 minutes alongside the pasta until golden and crispy.
  12. 12. Serve the hot vegan meat lover's baked penne with the fresh garlic bread on the side.

Chef's notes

If you don't have time to make homemade pasta, you can substitute with 1 lb (450g) of store-bought dried vegan penne.

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