This Easy Vegan Pasta Bake with Sausage, White Beans & Kale is a gluten free, protein packed, one pot super simple weeknight meal the whole family will love!
Maybe call it’s the toddler phase of motherhood I’m in, or maybe it’s just that I’m tired by the end of the day now that I’m preggers, but I have become obsessed with casseroles and pasta bake recipes. And I’ve been listening to a lot of you and you have also told me how much you really NEED more family-friendly recipes that your kiddos will actually eat. Well I promise you that your whole family is going to be OBSESSED with this easy vegan pasta bake with sausage, white beans and kale. It’s fast, flavourful, and well balanced – a perfect meal that you can throw together in a pinch.
what do i need to make this vegan sausage and pasta casserole?
This recipe is relatively straight forward and largely utilizes a lot of the staples you probably have in your pantry and fridge. You will need:
- Chickpea or lentil pasta (I used penne)
- Extra virgin olive oil
- Italian vegan sausage, sliced
- No salt added white beans
- Kale leaves
- Tomato sauce
- Aged balsamic vinegar
- Nutritional yeast
- Red chili flakes
- Shredded vegan (strong flavoured) cheese or aged white cheddar
how do i make this recipe?
To make this sausage and kale baked pasta in a flash you’ll want to cook the pasta (just shy of the cooking time by like 1-2 minutes since it’s going to get baked in a casserole dish.
Then cook the sausages just to get a bit of colour, setting them aside. Then make the sauce with tomato sauce, oregano, balsamic, nutritional yeast, and chilli pepper. Add the cooked pasta, sausage, kale, and white beans, along with some of the cheese. Level it out in the casserole dish, top with more cheese and bake at 400 F until bubbly and delish.
can i make this pasta bake with real sausage and cheese if I’m not vegan?
You can definitely use real sausage (turkey, chicken or pork) – just make sure you cook it through before baking. As for cheese, totally. I’m not vegan so I often will make this with a good sharp aged cheddar.
could I make this with whole wheat penne instead of chickpea pasta if I’m not gluten free?
I love using chickpea or lentil pasta for the extra fibre and protein, not because it’s gluten free (since non of us are sensitive or have celiac). However, if you can’t find it, or are in a pinch, just use a nice whole grain penne.
is this recipe kid friendly and toddler friendly?
My son, who is now 22 months, is obsessed with this pasta bake. He ate it happily for like 4 days in a row, which is kinda a record for us since he gets bored easily. If your kid is sensitive to spice, just make sure to use a mild sausage, and to cut your sausages into smaller pieces so they’re not a choking hazard.
can you meal prep and freeze this casserole?
This easy vegan pasta bake is perfect for meal prep and will last in the fridge for up to 4 days. In the freezer, it will last about 3 months covered in foil! You can bake it off from frozen for about 45 minutes at 400 F.
do you have any other easy fast pasta casseroles recipes for fast weeknight dinners?
You bet! Here are some of our favourite family friendly pasta casseroles!
GLUTEN FREE FOUR MUSHROOM PENNE PASTA BAKE
GLUTEN FREE CHEESY PUMPKIN PASTA CASSEROLE
Easy Vegan Pasta Bake with Sausage, White Beans & Kale
- 8 oz box of chickpea or lentil pasta (I used penne)
- 1 tbsp extra virgin olive oil
- 380 g cooked spicy Italian vegan sausage, sliced (or mild for the kiddos)
- 19 oz can of no salt added white beans, drained and rinsed
- 3 cups baby kale leaves stems removed
- 680 ml can of tomato sauce (your favourite brand)
- 1 tsp dried oregano
- 1 tbsp aged balsamic vinegar
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- Pinch red chili flakes or to taste
- 2 cups vegan strong flavoured cheese or aged white cheddar, divided shredded
- Preheat oven to 400 F.
- Cook pasta according to box instructions minus 1-2 minutes from the recommended cooking time.
- Add the oil to a casserole dish over medium high heat. Add the sausage and brown on both sides. Add the kale leaves and toss until wilted. Set aside.
- Add the tomato sauce, oregano, balsamic, nutritional yeast, salt, pepper, and chili and cook until simmering, about 5-7 minutes.
- Add the pasta, sausage, kale, and white beans, along with 1 ½ cups of the cheese. Toss to coat.
- Sprinkle with the remaining ½ cup of cheese and bake for 10-12 minutes until bubbly and golden.
Updated on November 2nd, 2022
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Luna Adams says
This was a really yummy recipe and hardy. As someone who is vegetarian it is always nice to try creative things that take a spin on meat dishes since that makes switching over and staying meatless much easier. Thanks for the recipe I will definitely be eating leftovers today.
Abbey Sharp says
I totally agree. I’m so glad you enjoyed <3