This pasta bake has all of that creaminess you want from baked pasta without the need for milk. This recipe doesn’t actually use any milk, non-dairy or otherwise. The cauliflower and potato make a rich sauce, which is then thickened by a roux. Nutritional yeast gives a cheesy flavor without adding any dairy. And the bread crumbs on top add a crispy finish.

Creamy Cauliflower Penne Bake [Vegan, Gluten-Free]

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Cooking Time



  • 1.1 pounds penne pasta (use gluten-free pasta if needed)
  • 1 head cauliflower, cut into small pieces
  • 1 potato, cut into cubes
  • 4 cups vegetable stock
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 tablespoons flour (you can use gluten-free flour)
  • 2-4 tablespoons nutritional yeast (optional)
  • Salt and pepper to taste
  • 4-5 tablespoons bread crumbs (gluten-free if needed)


  1. Preheat your oven to 350°F.
  2. Bring a pot of salted water to the boil. Add the pasta and cook for 5 minutes only. Then drain and set aside.
  3. In a small pot, add the vegetable stock, cauliflower, and potato. Bring to the boil and simmer for 10 minutes.
  4. Purée the stock, cauliflower, and potato mixture until smooth.
  5. Add the nutritional yeast (if using) to the cauliflower mixture and season with salt and pepper to taste.
  6. In another pot, heat the olive oil and add the onion. Cook until soft.
  7. Add the flour and cook for one minute, stirring constantly. Then add the puréed cauliflower mixture to the flour.
  8. Cook until thick.
  9. Mix the sauce with the pasta and add to a baking dish.
  10. Add a layer of bread crumbs and bake for 30 minutes until the pasta gets a little golden around the edges.

Nutritional Information

Calories: 436 | Carbs: 84g | Fat: 6g | Protein: 16g | Sugar: 8g | Sodium: 192mg Calculation for six people, using low-sodium broth. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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