Go Back
+ servings

Easy Vegan Pasta Bake with Sausage, White Beans & Kale

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!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 415kcal


  • 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.


Calories: 415kcal | Carbohydrates: 49g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Sodium: 1094mg | Potassium: 879mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2878IU | Vitamin C: 36mg | Calcium: 142mg | Iron: 16mg