Jamie Olive Vegan Pasta Bake

I made this on a rainy Tuesday when I’d promised myself I’d eat “clean” but also really, really needed a hug in dinner form. I didn’t want a salad. I didn’t want anything crunchy or raw or “vibrant.” I wanted creamy, gooey, pasta-y comfort — but I didn’t want dairy. And this vegan pasta bake delivered like a warm blanket and a knowing nod.

It’s got that old-school mac-and-cheese vibe, but fresher — the leeks and thyme give it this gentle savoury depth, and the oat milk does the job without being clingy or weird. You blitz up a green sauce that looks suspiciously healthy, but it’s cheesy and rich and honestly, the sourdough breadcrumbs on top? Golden heaven.

I made it in the same dish I served it in (because who’s doing extra dishes midweek?) and everyone at the table — including the “I need real cheese” crew — went in for seconds without asking what was in it. Always a good sign.

Why You’ll Love It

• It’s proper comfort food with a clean conscience
• That crispy, golden topping is dangerously addictive
• No fancy ingredients — just good ones
• You can sneak in loads of spinach without anyone noticing
• Surprisingly filling, without the dairy crash
• Leftovers = next day lunch jackpot

Ingredients

• 1 large leek
• 4 cloves of garlic
• 1 head of broccoli (375g)
• olive oil
• ½ a bunch of fresh thyme (15g)
• 3 tbsp plain flour
• 1 litre unsweetened oat milk
• 500g dried pasta (rigatoni, penne, macaroni all work)
• 50g sourdough bread
• 150g vegan Cheddar-style cheese
• 1 tbsp nutritional yeast
• 200g baby spinach

How to Make It

Get your base going:

Chop your leek, garlic, and broccoli stalks (save the florets). Heat some olive oil in a big ovenproof pan and soften it all with most of the thyme. It’ll smell amazing in about 10 minutes.

Build the sauce:

Stir in the flour — give it a minute to cook out — then slowly add oat milk, stirring until it thickens into a creamy sauce. This is where the magic starts.

Get the pasta halfway there:

Boil your pasta for just 5 minutes — you want it underdone since it’ll finish in the oven.

Breadcrumb time:

Blitz your sourdough, a bit of oil, and the rest of the thyme into rustic crumbs. Stir in a bit of nutritional yeast too, for that cheesy tang.

Blend the green goodness:

Add cheese to the sauce, then blend it with the spinach and a bit more nutritional yeast until it’s smooth and dreamy. Salt and pepper it until it sings.

Bring it all together:

Toss the sauce with the half-cooked pasta and broccoli florets. Add more oat milk if it’s too thick — it should be saucy, not stodgy.

Top it and bake it:

Sprinkle over the crumbs and bake for 30 minutes until bubbling and golden. Let it sit for 5 minutes before diving in — if you can wait.

Common Mistakes and How to Dodge Them

Why’s my sauce gritty?
You probably added the oat milk too fast, or didn’t stir enough. Go slow, and keep it moving.

My pasta turned to mush — what happened?
Overcooked it before baking. Just 5 minutes in the pot is enough — let the oven finish the job.

The flavour’s a bit flat…
More salt. More nooch. And maybe a cheeky dash of lemon juice in the sauce next time.

Storage and Reheating

Fridge:
Lasts 3–4 days in a sealed container. Gets even better overnight.

Reheat:
Oven’s best — 180ºC for 15–20 mins with a splash of oat milk stirred in.
Microwave works too, just cover it so it doesn’t dry out.

Freezer:
Yep! Portion it, wrap it tight, and freeze up to 2 months. Thaw overnight in the fridge and reheat as above.

Frequently Asked Questions

Can I use almond or soy milk instead of oat?
Sure, but oat’s got a nice neutral creaminess that works especially well here.

What if I don’t have vegan cheese?
Just double the nutritional yeast and maybe add a tablespoon of tahini. It won’t be as melty but still tasty.

Can I add mushrooms or peas?
Absolutely. It’s a bake, not a contract.

Is the spinach optional?
Technically yes, but it adds colour, nutrients, and blends in so well you won’t even know it’s there.

Nutrition Facts (Per Serving)

• Calories: 480
• Fat: 14g
• Carbs: 65g
• Protein: 15g
• Sodium: 420mg
• Sugar: 5g