Photo of Vegetable Pasta Bake


Vegetable Pasta Bake

Tomato cream sauce made from juicy tomatoes, fresh vegetables, fragrant spices and a splash of dairy-free cream.



Serving size





  1. Preheat oven to 400°F.
  2. In a large pot on high heat, add vegetable oil and sauté minced garlic, onion, black pepper and rosemary together until fragrant, 1-2 minutes.
  3. Add mushrooms, bell peppers, eggplant, zucchini, and yellow squash. Sauté until vegetables are slightly softened, 3-5 minutes.
  4. Add crushed tomatoes to pot and stir until well-combined. Bring pot back to a boil, then lower heat and simmer for 15 minutes.
  5. Turn off heat, and stir in Silk® Heavy Whipping Cream Alternative. Add al dente pasta and stir well to combine.
  6. Transfer pasta mixture to a 9”X13” baking dish. Cover dish tightly with aluminum foil and bake for 30 minutes.
  7. Remove from oven. Let pasta bake stand for 5 minutes to set. Garnish top of pasta back with minced parsley. Serve hot.


  • 1/4 Cup Vegetable Oil

  • 1/4 Cup Minced Garlic

  • 1 Cup Small Diced Onion

  • 1/4 TSP Ground Black Pepper

  • 1 TBSP Minced Rosemary

  • 3 Cups 1/8’’ Sliced White Button Mushrooms

  • 1 Cup Small Diced Green Bell Pepper

  • 1 Cup Small Diced Orange Bell Pepper

  • 3.5 Cups Medium Diced Eggplant

  • 1 Cup Quarter Moon Sliced Yellow Squash

  • 1 Cup Quarter Moon Sliced Zucchini

  • 4 Cups Crushed Tomatoes*

  • 1 Cup Silk® Heavy Whipping Cream Alternative

  • 1/4 Cup Rough Chopped Italian Basil

  • 1 TBSP Kosher Salt

  • 6 Cups Cooked Al Dente Rotini Pasta

  • 2 TBSP Minced Italian Flat Parsley

  • *NOTE: Store bought pasta sauce can be used as a substitute for crushed tomatoes.