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Vegan cauliflower, kale and mushroom pasta bake recipe

Pasta, creamy sauce and a nice, crispy topping - comfort food doesn’t get much better than this delicious recipe from Top With Cinnamon!

The best part? With lots of extra veggies hiding in the sauce, it’s a dish that’s packed with natural goodness.

Quick and easy to make, and finished with fresh herbs for a lovely burst of flavour, it’s a great one to make for family and friends - or maybe you’ll just want to keep it all to yourself!


Prep time: 30 minutes

Cook time: 30 minutes

Serves: 4 people


1 head of cauliflower, cut into florets

1 potato, thinly sliced

Salt & pepper, to taste

250g wholemeal penne 

4 tbsp olive oil

2 tbsp plain white flour

200ml non-dairy milk

200ml vegetable stock

1 tbsp Dijon mustard

250g mushrooms, sliced

5 cloves of garlic, minced

10 sprigs of thyme, leaves only

100g kale, chopped

4 tbsp breadcrumbs


  1. Boil a medium pot of salted water and add the cauliflower and potato. Bring back to the boil then reduce the heat. Simmer for 8 minutes until the veg is tender. 

  2. Remove the cauliflower and potato from the pot and set aside.

  3. Cook the pasta following the packet’s instructions until al dente. When ready, drain the pasta and set it aside.

  4. Add 2 tablespoons of oil to a large pan on a medium heat. Add the flour and stir until smooth, then cook for one minute. 

  5. In a large jug, combine the milk and stock. 

  6. Gradually add this milk-stock mix to your pan, stirring well each time you add some until it reaches a smooth consistency.

  7. Once all the milk-stock mix has been added, simmer over a medium-low heat and cook for 2 minutes.

  8. Pour into a blender with the mustard, cauliflower and potato. Blend until smooth and thick. Season, stir and set aside.

  9. Preheat the oven to 180℃.

  10. Heat one tablespoon of oil in a medium frying pan over a medium-high heat.

  11. Add the mushrooms and cook for 5 minutes, stirring occasionally.

  12. Add garlic, a pinch of salt, and the leaves of 6 sprigs of thyme. Reduce the heat to low and cook for one minute.

  13. Add the kale to the frying pan, cover with a lid and leave to steam for 5 to 7 minutes until the kale has wilted. Take off the lid, and take the pan off the heat.

  14. In a casserole dish, mix the pasta with your sauce and your mushroom-kale mixture.

  15. In a separate bowl, mix the breadcrumbs with the leaves of 4 sprigs of thyme.

  16. Sprinkle this breadcrumb mix on top of the pasta and drizzle with a little more oil.

  17. Bake for 20 to 30 minutes until the topping begins to brown. Serve hot.

Storage tips

Once fully cool, store leftovers in the fridge for up to 3 days.

To help it last longer, store in the freezer for up to 2 months.


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