Description
This Cheesy Vegan Buffalo Chicken Pasta Bake is a lazy Trader Joe’s dinner at its best. Crispy meatless nuggets and pasta get tossed in a spicy, creamy buffalo sauce with roasted red peppers, then topped with vegan mozzarella and broiled until melty and bubbly. It’s buffalo chicken dip in pasta form!
Ingredients
For the Pasta Bake
- 1 bag (13.5 ounces) vegan meatless nuggets of choice
- 16 ounces short pasta of choice
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 3 jarred roasted red bell peppers, drained and chopped
- 1 bottle (8.5 ounces) vegan buffalo sauce
- 1 container (8 ounces) vegan cream cheese
For Topping
- 1 bag (7 ounces) vegan mozzarella shreds
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta and nuggets. Cook the pasta according to the package directions until al dente, reserving 1/2 cup of the pasta water before draining. While the pasta cooks, cook the nuggets according to the package directions until crispy.
- Sauté the veggies. Heat the olive oil in a large, deep, oven-safe skillet over medium heat. Add the red onion and roasted red peppers and sauté for 3 to 4 minutes, until the onion softens.
- Make the buffalo sauce. Add the buffalo sauce and vegan cream cheese to the skillet. Stir until the cream cheese melts and the sauce simmers.
- Combine everything. Preheat the broiler, placing the oven rack about 6 inches from the heat. Chop the cooked nuggets into bite-size pieces. Add the pasta and chopped nuggets to the skillet and stir until everything is coated in the sauce. If the sauce seems too thick, stir in reserved pasta water, a splash at a time.
- Top and broil. Sprinkle the vegan mozzarella shreds evenly over the pasta. Transfer the skillet to the oven and broil for 4 to 5 minutes, until the cheese melts and bubbles.
- Garnish and serve. Carefully remove the skillet from the oven, since the handle will be very hot. Top with fresh parsley and enjoy!
Notes
- Buffalo sauce: Some buffalo sauces contain butter, so check the label. For a milder pasta bake, start with half the bottle and add more to taste.
- No oven-safe skillet? Transfer the pasta to a 9×13-inch baking dish, top with the mozzarella shreds, and broil as directed.
- Nuggets: Cook the nuggets until extra crispy so they hold some crunch once they’re tossed in the sauce. Vegan chicken tenders or strips also work well.
- Gluten-free: Use gluten-free pasta and gluten-free vegan nuggets, and check that your buffalo sauce, cream cheese, and mozzarella shreds are gluten-free.
- Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Add a splash of water or non-dairy milk when reheating. Freezing is not recommended.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Dinner
- Method: Stove Top and Oven
- Cuisine: American