A creamy and rich baked ziti made with a cashew-cauliflower white cream sauce. This Vegan Poblano & Corn Baked Ziti is bursting with flavor and is bound to leave you full and happy!
A Comforting Plant-Based Pasta Bake
There is nothing better than an easy casserole or bake, especially when Fall is just around the corner. Previously we have shared an Antipasto Polenta Bake, a Vegan Creamed Corn Casserole, and a Vegan Wild Rice and Squash Au Gratin.
But now it’s time for a classic pasta bake… baked ziti! However, this is NOT a traditional ziti, this one is filled with poblano peppers, corn, and a rich cashew-cauliflower cream sauce. In other words, this is one indulgent plant-based meal!
WHAT YOU WILL NEED:
- Cauliflower – This versatile veggie is a healthy addition to the cashew cream sauce. It adds depth but doesn’t overpower the white sauce. In fact, you might not even remember it’s there!
- Cashews – Raw cashews provide protein and richness to the sauce.
- Non-Dairy Milk – Any nut milk will work to add extra creaminess to the pasta sauce. We prefer either almond milk or soy milk for this ziti.
- Spices & Seasonings – The vegan sauce is flavored with nutritional yeast, garlic, salt and pepper.
- Poblano Peppers – This mild pepper brings flavor without the heat. It also is a terrific compliment to the sweet corn.
- Corn – The corn adds freshness to this satisfying dish. Frozen corn is a great option for this ziti but fresh can also be used if you are lucky enough to still find some available.
- Onion – The onion adds a little bit of zip to the corn and poblano mixture.
- Garlic – One can’t have pasta without a little garlic. This baked ziti is perfectly garlicky!
- Thyme – Dried thyme is used within the pasta but fresh thyme is also a great addition for a garnish.
- Ziti Pasta Noodles – Ziti noodles are the perfect size for this bake. However, penne or another pasta noodle can also be substituted.
FAQ & Vegan Poblano & Corn Baked Ziti Tips:
Can this be made gluten-free?
- Absolutely. We always make this recipe with gluten-free ziti. We love the brand Banza which is made from chickpeas.
Can you freeze baked ziti?
- Yup! You can assemble it, seal it well and then freeze it for up to a month. Let it unthaw completely before baking it. It can also be baked and then frozen for up to three months. Just be sure to let it cool completely before freezing. To reheat it, bake it covered at 350℉ for approximately 1 hour.
- To help cut down on the preparation time, the cheese sauce can be made a day or two in advance. Simply refrigerate it in an airtight container and it will be ready when you are.
Mix it Up.
- Feel free to substitute the poblano peppers with bell peppers or another pepper of your choosing. Additionally, you can add a jalapeño or two with the peppers for a little bit of heat.
A Rich & Hearty Vegan Meal
If you enjoy Italian food, this unique twist on a baked ziti is a must try. It’s rich, creamy, and surprisingly healthy. Hopefully it will also bring a little bit of comfort to this busy back to school season. Enjoy!
Finally, if you have made this baked ziti recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Additionally, you can also take a photo and tag us on instagram. We would love to get your feedback! Happy cooking! ☺️
A healthy baked pasta made with poblano peppers and corn with a creamy cashew-cauliflower sauce. This vegan poblano corn baked ziti is a delicious plant-based meal that is bound to delight everyone in household!
- 1 Small Cauliflower (Separated into Florets, Approx. 3 Cups)
- 1/2 Cup Raw Cashews
- 1/4 Cup Nutritional Yeast
- 2 Cloves Garlic (Peeled)
- 1 1/2 Cup Non-Dairy Milk
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 3 Poblano Peppers (Diced)
- 1 Large Onion (Diced)
- 1 Clove Garlic (Minced)
- 2 Cups Corn (Boiled Fresh Corn or Frozen Corn)
- 1 tsp Dried Thyme
Pasta & Garnish:
- Dried Ziti Pasta Noodles or Similar Noodle (Gluten-Free if Needed)
- 3 Sprigs Fresh Thyme (Optional Garnish)
- In a stock pot, with enough water to keep the ingredients covered. Boil the cauliflower and nuts for 10 minutes. Strain and add to a blender with the rest of sauce ingredients. Blend on high until very smooth. Approx. 1 minute.
- Sauté onion until fragrant, approx. 3 minutes over medium heat. Add the poblano pepper and sauté for 3 more minutes, stirring occasionally. Next add the corn, garlic and dried thyme. Cook for 1 more minute. Set aside.
- Preheat the oven to 400°. Cook the pasta as per the directions on the box for al dente.
- Coat an 8×8 pan with a small amount of oil and spoon a layer of the sauce on the bottom. Next add a layer of the corn and poblano sauté. Followed by the cooked noodles. Repeat this step until the pan is full or the ingredients are gone. We like to end with a layer of the sauce to help keep the moisture in while baking.
- Bake for 35-45 minutes or until golden brown. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Baked Ziti, Poblano-Corn Pasta, Plant-based Pasta Recipe