You know that moment when you want pasta and something creamy and something with a little kick, but you also don’t want to babysit anything on the stove? That’s where this Vegan Bean Pasta Bake with Kimchi Cream Sauce swoops in to save dinner.
First off, it’s warm, hearty, and unapologetically comforting but it’s also packed with plant-based protein, gut-friendly ingredients, and just enough spice to keep things interesting. Plus, it’s an oven-baked pasta, which means you assemble it, bake it, and get to feel like a dinner hero with minimal effort.
This dish has become one of my favorite “clean out the fridge but make it fancy” meals. Let me show you how to bring it to life.
Why You’ll Love This Vegan Bean Pasta Bake
If you’ve been looking for a delicious excuse to work more legumes into your meals, this is it. White beans are one of the most affordable, nutrient-dense, and longevity-promoting foods on the planet, loaded with plant-based protein, fiber, and minerals that support gut and heart health. And when blended into a silky kimchi-spiked tofu sauce, they transform into the creamiest base.
In the oven everything comes together in one pan and bakes to golden, bubbly perfection. It’s cozy and crowd-pleasing, but also secretly functional thanks to a little kick of gut-friendly kimchi and plenty of protein to keep you full for hours.
Ingredient Swaps & Substitutions
- White Beans: Cannellini, navy, or great northern beans work best for creaminess, but chickpeas or even lentils can work in a pinch.
- Silken Tofu: If you can’t find it, use plain vegan yogurt, cashew cream, or even soft regular tofu. Just be sure to blend until smooth.
- Kimchi: Adds gut-friendly probiotics and depth. For a non-spicy option, try sauerkraut or 1 tbsp of white miso paste plus lemon juice.
- Broccoli: Sub in cauliflower, kale, spinach, or frozen peas—whatever you’ve got in your fridge.
- Pasta: Short pasta like fusilli, penne, or shells hold the sauce well. For a higher-protein option, use chickpea or lentil pasta.
Pro Tips for the Best Vegan Bean Pasta Bake
- Salt the pasta water well: Like, salt it generously as this is your only chance to season the pasta itself.
- Sauté slowly: Let the onions really caramelize and the broccoli brown. That’s where the depth comes in.
- Don’t overcook the pasta: It should be just underdone before going into the oven so it doesn’t turn mushy.
- Reserve that pasta water: It’s liquid gold! Use it to loosen the mix if the sauce feels too thick before baking.
- Broil, don’t bake forever: Be careful not to dry it out, just give it that golden, bubbling top and you’re good.
Storage, Reheating, & Freezer Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze pre-portioned leftovers for up to 1 month. Wrap tightly or use freezer-safe containers.
- Reheat: Microwave with a splash of water OR reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through. Add a drizzle of olive oil if it looks dry.
Boost the Protein Even More
- Use high-protein pasta: Like chickpea, lentil, or edamame-based varieties.
- Double the tofu in the sauce: Especially if skipping beans.
- Top with roasted tofu cubes, vegan sausage, or tempeh bacon.
Storage & Meal Prep Tips for Vegan Bean Pasta Bake
- Fridge: Keeps well for 3-4 days in an airtight container.
- Reheat: Warm in the oven or microwave. Add a splash of water if it looks dry.
- Freezer-friendly: Portion into containers before baking. When ready to eat, thaw and bake until heated through.
More Comfort Food Like this Vegan Bean Pasta Bake
- Creamy Spicy Pasta with Silken Tofu – Dairy-free
- One-Pot Healthy Vegetable Orzo
- Creamy Gochujang Orzo with Textured Soy Protein
- Spicy Vegan Mac and Cheese
- Veggie Anh’s Creamy Kimchi Pasta
Bean & Broccoli Pasta Bake with Kimchi Cream Sauce
Ingredients
Base:
- 1 tbsp olive oil
- 1 red onion thinly sliced
- 3 cloves garlic minced
- 1 heaping cup blanched broccoli florets
- 1 can 15 oz / 400g white beans (or 1.5 cups cooked from scratch)
- 1 can 500 ml / 16 oz tomato sauce or passata
- 250 g about 8 oz pasta of your choice (penne, fusilli, or shells work great)
- Salt and pepper to taste
- 1 tsp Paprika
- ½ tsp Cayenne pepper
Creamy kimchi tofu sauce:
- 1/2 block approx. 150g silken tofu
- 1/2 cup cooked white beans reserved from the can or batch
- 1-2 tbsp kimchi with a splash of its juice
- 1-2 tbsp soy sauce or tamari for gluten-free
To serve:
- Fresh basil or parsley chopped (optional)
Instructions
- Start by cooking your pasta in a large pot of salted boiling water until just al dente. You want it slightly undercooked since it will finish in the oven. Reserve about 1/2 cup of the pasta water before draining.
- In a large oven-safe skillet or deep sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and cook for 6-8 minutes, stirring occasionally, until soft and slightly browned. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the blanched broccoli florets. If you’re using raw broccoli, steam or blanch it beforehand for 2-3 minutes so it’s tender-crisp. Cook the mixture for 4-5 minutes until the broccoli starts to brown slightly on the edges.
- Pour in the tomato sauce, add the paprika and cayenne pepper, and stir everything to combine. Add your white beans and the cooked pasta. Toss everything gently together until well coated. Turn off the heat.
- In a blender or food processor, combine the silken tofu, reserved white beans, kimchi (plus some juice), and soy sauce. Blend until completely smooth and creamy. Taste and adjust, add more kimchi for tang or soy sauce for salt.
- Pour the creamy sauce over the pasta-bean-broccoli mixture and stir to combine evenly. If your mixture looks too thick, you can stir in a splash of the reserved pasta water to loosen it.
- Transfer the pan to the oven (or pour into a greased baking dish if not oven-safe) and broil on high for 10 minutes until the top is golden and bubbly. Watch it closely as every oven’s broiler is different!
- Once out of the oven, sprinkle fresh chopped basil or parsley on top. Serve hot and enjoy that creamy, savory, spicy comfort food magic.
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