casserole recipe pasta tomato soup mushrooms vegan Casserole Recipe Pasta Tomato Soup With Mushrooms Vegan

Welcome to a comforting and hearty vegan casserole recipe that combines the rich flavors of pasta, tomato soup, and mushrooms for a dish that’s both nourishing and incredibly satisfying. This casserole is perfect for busy weeknights or cozy weekend dinners when you want something warm, wholesome, and easy to prepare.

The luscious tomato soup creates a tangy base that perfectly complements the earthiness of mushrooms and the tender bite of pasta. Plus, it’s completely plant-based, making it ideal for vegans or anyone looking to enjoy a delicious meat-free meal.

Whether you’re a seasoned vegan or just looking to add more plant-powered meals to your repertoire, this casserole recipe offers a delightful balance of taste and texture. It’s also a wonderful way to use pantry staples and fresh mushrooms, making it budget-friendly and practical.

Get ready to impress your family and friends with this scrumptious one-dish wonder!

Why You’ll Love This Recipe

This vegan casserole combines convenience, flavor, and nutrition in one dish. It’s incredibly simple to make, requiring minimal prep and pantry-friendly ingredients like pasta and canned tomato soup.

The mushrooms add a lovely umami depth, enhancing the overall savory profile. Plus, this recipe is perfect for meal prep and leftovers taste even better after a day or two.

The creamy tomato soup base keeps the casserole moist without any dairy, and the pasta soaks up all the delicious flavors. It’s a satisfying comfort food that’s also light enough to enjoy any time of year.

Whether you’re feeding a crowd or just cooking for yourself, this recipe is a fantastic go-to for a wholesome, vegan meal that everyone will enjoy.

Ingredients

• 8 oz dry pasta (penne or rotini work well)
• 1 can (10.5 oz) condensed tomato soup (check for vegan-friendly options or use homemade)
• 2 cups fresh mushrooms, sliced (cremini or button mushrooms)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• 1/2 cup vegan cheese shreds (optional)
• Fresh parsley, chopped (for garnish)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• 9×13 inch casserole dish
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease your 9×13 inch casserole dish.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
3. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
4. Add garlic and mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes until the mushrooms have released their moisture and are tender.
5. Mix the sauce: Pour in the condensed tomato soup and vegetable broth. Stir to combine. Add dried basil, oregano, salt, and pepper. Let the mixture simmer for 5 minutes to allow flavors to meld.
6. Combine pasta and sauce: Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated in the tomato mushroom sauce.
7. Add nutritional yeast: If using, sprinkle in the nutritional yeast and stir well for an extra cheesy, savory flavor.
8. Transfer to casserole dish: Pour the pasta mixture into the prepared casserole dish and spread evenly.
9. Add vegan cheese: Sprinkle vegan cheese shreds evenly over the top if desired.
10. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, until bubbly and the cheese has melted.
11. Garnish and serve: Remove from oven, sprinkle with fresh parsley, and serve warm.

Tips & Variations

For a gluten-free version, swap out regular pasta for your favorite gluten-free variety.

Feel free to add other veggies like spinach, bell peppers, or zucchini for extra nutrition and color.

If you prefer a creamier texture, stir in a splash of coconut milk or vegan cream before baking.

Try using homemade tomato soup if you want to avoid canned ingredients or control salt levels.

For extra protein, toss in cooked lentils or chickpeas before baking.

Nutrition Facts

Serving Suggestions

This casserole pairs wonderfully with a crisp green salad dressed with a tangy vinaigrette to balance the richness of the tomato sauce. For a heartier meal, serve with crusty vegan garlic bread or roasted vegetables on the side.

Leftovers can be reheated in the microwave or oven and make a perfect lunch option. You might also enjoy it alongside other vegan favorites like our Lemon Ricotta Pasta With Arugula Recipe or a fresh vegan appetizer from our Low Fodmap Appetizer Recipes collection.

Conclusion

This vegan pasta casserole with tomato soup and mushrooms is a brilliant example of simple ingredients coming together to create a delicious and comforting meal. It’s easy to make, budget-friendly, and perfect for those who want a plant-based dish that doesn’t skimp on flavor or texture.

The combination of tangy tomato, earthy mushrooms, and perfectly cooked pasta is sure to become a favorite in your recipe rotation.

Whether you’re cooking for family, friends, or just yourself, this casserole brings warmth and satisfaction to the table. Don’t hesitate to experiment with different veggies and seasonings to make it your own.

For more tasty recipe inspiration, you might also enjoy our Lion’S Mane Mushroom Crumble Recipes or our hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Happy cooking and enjoy this cozy vegan casserole!

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