Pesto and Bechamel Pasta Bake Recipe

An easy and delicious veggie bake that only takes 20 minutes to cook!

prep time
cooking time
Recipe by Veggieful


Pasta layer:

250g pasta of choice (we used wholemeal penne)


Tomato Sauce Layer:

5 tomatoes

1 onion

1 garlic clove

1 teaspoon mixed herbs

1 teaspoon brown sugar

1/2 veggie stock cube


Pesto Layer:

2 cups basil leaves

2 cups baby spinach

3 garlic cloves

2 tablespoons olive oil

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1/3 cup pine nuts

Pinch of pepper


White Sauce Layer:

1 cup Soy Milky Regular

1/3 cup cashews

1/4 cup nutritional yeast

1 tablespoon soy sauce

1 tablespoon tahini

1 tablespoon lemon juice

2 teaspoons dijon mustard

Big pinch of salt


  1. Preheat oven to 200C and spray a rectangular casserole dish with oil. Set aside.
  2. Cook pasta according to package instructions. Drain and pour the drained pasta into the casserole dish. Set aside.
  3. In a blender/processor, blend all tomato sauce layer ingredients until smooth. Pour over the pasta and stir until coated. Set aside. Rinse out blender/processor.
  4. Blend all pesto layer ingredients until smooth and spread evenly into a thin layer over the tomato sauce covered pasta. Set aside. Rinse out blender/processor.
  5. Blend all white sauce layer ingredients until smooth and spread evenly over the pesto layer. Set aside. Rinse out blender/processor.
  6. Pulse the bread crumb layer ingredients until a crumb is formed. Spread evenly over the white sauce layer. Rinse out blender/processor.
  7. Cover the bake with foil and place into the oven for 20 minutes. Remove the foil and bake for an extra couple of minutes until the crumb is golden brown.