French onion soup collides with cheesy baked pasta in this simple, one pan dish that cooks entirely in the oven. The short rigatoni holds pockets of creamy white wine sauce brightened with a squeeze of lemon and fresh herbs. Caramelized onions, spinach, and green peas add texture and pop to this cohesive French Onion Pasta Bake. You’ll want this on your table tonight!
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Something about this pasta hits different. First of all, it is truly a one pan meal – no boiling the pasta separately, no extra pots or pans. Talk about easy clean up! Since everything cooks in the oven together, the pasta ends up absorbing so much flavor.
The sauce is silky smooth and clings perfectly to the noodles. The crispness of white wine cuts through the richness and enhances the umami flavor coming from caramelized onions and a cheeky spoonful of miso paste. The spinach melts in your mouth and the peas added at the end provide a welcomed pop. It just might be our favorite recipe to date – bold claim but the French Onion Pasta Bake backs itself!
This is perfect to make on a lazy Sunday as you’re doing your self care, watching your shows, or knocking things off your to do list because the pasta practically makes itself. It’s also an impressive dish to make for a crowd. If that crowd is just you, don’t worry, you’ll be happy to have these leftovers all week.
What You Need for French Onion Pasta
- Onions: rich, caramelized onions are the star of this dish
- Garlic: roasted garlic adds a buttery yet pungent bite
- Olive oil: for oven roasting
- Balsamic vinegar: a splash of balsamic adds a vinegary punch and brings out the sweetness of the onions
- Dried thyme: adds warm, earthy flavor
- Vegetable broth: the base of the sauce and pasta cooking liquid
- Coconut cream: provides the rich flavor and silky smooth texture, our favorite is the 365 brand
- White wine: the perfect tang for the sauce
- Nutritional yeast: for roasted, cheesy flavor
- White miso paste: adds deep savory notes
- Smoked gouda cheese: these Violife slices add a subtle smoky flavor. You could also freshly grate a block like this one.
- Rigatoni pasta: we loved using this short Mezzi Rigatoni by De Cecco, which we got at Whole Foods
- Baby spinach: get in your greens
- Frozen peas: plant-based protein and a pop of texture
- Lemon: bright, zesty flavor
- Fresh basil, parsley, or thyme: rounds out the dish with a fresh, earthy element
Our Tips and Tricks
- Use a Dutch oven or casserole tray with a lid: Our Dutch oven was perfect for this recipe because it’s easy to take the lid on and off, nothing sticks to the pan, and fit the pasta and liquid perfectly. A deep casserole tray would work as well. If you have neither, you can use a baking tray larger than 9×13 and cover with tinfoil – be extra careful with the steam!
- Use a smoky cheese for extra flavor: Slices or shreds both work here because the cheese has plenty of time to melt in the oven. We tested the recipe with mozzarella as well, but preferred the flavor the smoked cheeses brought to the sauce.
- Use any combination of herbs you have: This recipe is very customizable depending on which fresh herbs you have. It’s delicious with any combination of basil, parsley, thyme, or rosemary. You can also use dried herbs if that is all you have – it will be just as tasty!
Serving Suggestions for French Onion Pasta
As it stands, the recipe is one pot, however if you want to cook up your favorite protein (or use something from meal prep), it’s a nice touch! We like it with:
- Vegan Sausage: We recommend either Field Roast Italian Garlic and Fennel (pictured below) or Beyond Hot Italian.
- Tofu: It’s great topped with cubed baked tofu or tofu cutlets.
- Vegan Chick’n: Any type of plant based chick’n would be delicious here – Daring or Gardein Ultimate are our personal favorites.
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French Onion Pasta Bake
- Total Time: 1 hour 35 minutes
- Yield: 4 to 6 servings 1x
Description
French onion soup collides with cheesy baked pasta in this simple, one pan dish that cooks entirely in the oven. The short rigatoni holds pockets of creamy white wine sauce brightened with a squeeze of lemon and fresh herbs. You’ll want this on your table tonight!
Ingredients
Caramelized Onions:
- 2 onions, thinly sliced
- 3 large cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon dried thyme
Pasta Bake:
- 4 cups low-sodium vegetable broth
- 1 cup coconut cream
- 1 cup white wine
- 1/4 cup nutritional yeast
- 1 tablespoon white miso paste
- 4–5 slices plant based smoked gouda cheese (1/2 cup shredded)*
- 1 pound mezzi rigatoni pasta*
- 3 cups baby spinach
- 1 cup frozen peas
- Juice of 1 lemon
- 1/4 cup fresh basil*
Instructions
- Preheat the oven: Preheat the oven to 400 degrees.
- Add onions, garlic, and spices to the Dutch oven: Slice the onion into thin half moons and finely chop the garlic cloves. In a standard size Dutch oven or large casserole tray, add the onion, garlic, olive oil, balsamic, sea salt, freshly cracked black pepper, and dried thyme. Stir until everything is evenly coated.
- Cook the onions: Cook with the lid on for 20 minutes. Remove the lid, mix the onions, and cook uncovered for another 20 minutes or until the onions are soft and browning.
- Add the liquid, seasonings, and pasta: Remove the pan from the oven to stir in the miso paste. Then add the vegetable broth, coconut cream, white wine, nutritional yeast, and smoked gouda to the pot. Stir to combine. Carefully pour in the dried pasta and stir again. Use a rubber spatula to smooth the top, so the pasta is submerged. Top with baby spinach and cover with a lid.
- Back in the oven: Cook covered for 40 minutes. Remove the lid and stir. Cook uncovered for another 10 minutes.
- Add peas, lemon juice, and herbs: Stir in the peas and the lemon juice. Let it sit covered for 5 minutes while the peas cook and the sauce thickens. Optional: sprinkle more shredded cheese on top and broil on high for 3 to 5 minutes until it melts.
- Serve: Top with fresh herbs and serve. Store any leftovers in the fridge and reheat covered either in the oven, the microwave, or a saucepan on the stove.
Notes
We like the Violife Smoked Gouda Slices but you could also their Smoked Provolone or the Daiya Smoked Gouda block and shred it with a box grater. Mozzarella shreds work too, but we prefer the smoked flavor.
Mezzi rigatoni is just shorter rigatoni – you could substitute regular rigatoni pasta.
Substitute fresh parsley, thyme, or rosemary for the basil.
- Prep Time: 5 minutes
- Cook Time: 90 minutes