No-Boil Pesto Pasta Bake

no boil pesto pasta bake in white casserole dish topped with fresh basil

5 from 20 reviews

This dump-and-bake Pesto Pasta is made from only 7 plant-based ingredients and with only 5 minutes of prep time! A cozy and fuss-free weeknight dinner.


  • 1/2 cup Nut-Free Pesto
  • 3 cups vegetable broth (store-bought or homemade)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 ounces gluten-free pasta*, I used rotini
  • 8 ounces cremini mushrooms, sliced
  • 1 dry pint cherry or grape tomatoes, left whole
  • 1012 Kalamata olives, sliced in half (around 1/4 cup)
  • 1/4 – 1/2 teaspoon kosher salt, or to taste
  • Fresh Basil, for serving (optional)


  1. Prep: preheat the oven to 425F and set a 9×13″ casserole dish aside.
  2. Dump: add the pesto, vegetable broth, nutritional yeast, and red pepper flakes (if using) to the casserole dish and whisk well. Then, add the pasta, mushrooms, cherry tomatoes, and Kalamata olives. Mix until evenly distributed, then use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.
  3. Bake: Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 40 minutes. Remove from the oven and add salt to taste, if desired. If the pasta sauce appears too runny for your taste, let the dish sit for 5 or so minutes; it will thicken as it cools.
  4. Serve warm topped with fresh basil, or as desired. Leftovers can be stored in the fridge and are best eaten within 5 days.


  • Substitutions: store-bought pesto can be used instead of homemade. Any variety of pasta can be used here, but I recommend using shorter shapes to prevent breakage. The added veggies can also be swapped or omitted, but I would keep the overall volume about the same — otherwise the pasta will not cook evenly.

Keywords: pesto pasta, vegan pesto pasta, no boil pasta vegan, pesto casserole vegan