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–+ servings
The best part about this saucy spaghetti bake is that you can keep the leftovers for three days. Just be sure to cool your dish before storing it. It's recommended you use wheat pasta for the starch needed to make this dish come together, but feel free to use gluten-free pasta too.
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Duration1 hour 5 minutes
Cook Time55 minutes
Prep Time10 minutes
Servings6

Ingredients

For the spaghetti
  • 1 lb (454 g) uncooked spaghetti
  • 1 jar (22 fl oz/650 ml) prepared tomato sauce
  • 3½ cups (875 ml) water
  • ¼ cup (60 ml) tomato paste
  • 1 yellow onion chopped
  • 4 cloves garlic minced or pressed
  • 1 tsp dried basil leaves
  • 1 tsp dried oregano leaves
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper flakes optional
For the creamy alfredo sauce
  • ¼ cup (60 ml) vegan butter
  • 2 cloves garlic minced or pressed
  • ¼ cup (60 ml) all-purpose flour
  • 1½ cups (375 ml) plant-based milk (such as oat or soy)
  • 1 tbsp (15 ml) nutritional yeast
  • ½ tsp salt
  • ½ tsp dried basil leaves
  • ½ tsp onion powder
  • ¼ tsp black pepper

Instructions

  • Preheat your oven to 375°F (190°C).

For the spaghetti

  • In a large 4½-quart (4.5 liter) casserole dish, combine the spaghetti, tomato sauce, water, tomato paste, onions, garlic, basil, oregano, salt, pepper, and crushed red pepper flakes (if using).
  • Use tongs to mix everything until combined. Cover and bake for 40 minutes, stopping halfway through to stir and make sure the pasta isn’t sticking to the bottom of the pan.

For the creamy alfredo sauce

  • While the spaghetti is baking, melt the vegan butter in a saucepan over medium-high heat. Add the garlic and cook for about 1 minute while stirring. Sprinkle with the flour and stir to make a paste.
  • Cook the flour paste for 1–2 minutes while stirring frequently to cook the flour. Whisk in the plant-based milk, nutritional yeast, salt, basil, onion powder, and pepper. Bring to a simmer and cook until the sauce is nice and thickened, about 5 minutes. remove from the heat.
  • After the pasta has baked for the 40 minutes, remove the lid and spread the alfredo sauce over the pasta. return to the oven and bake another 10–15 minutes, until bubbly. Allow the pasta to cool for 10 minutes before serving.