Bean Broccoli Kimchi Pasta Bake

Name: Bean Broccoli Kimchi Pasta Bake
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: Fusion
Ingredients: 1 tbsp olive oil; 1 red onion, thinly sliced; 3 cloves garlic, minced; 1 heaping cup blanched broccoli florets; 1 can (15 oz / 400g) white beans or 1.5 cups cooked from scratch; 1 can (500 ml / 16 oz) tomato sauce or passata; 250 g (about 8 oz) pasta of your choice (penne, fusilli, or shells); Salt and pepper to taste; 1 tsp paprika; ½ tsp cayenne pepper; 1/2 block (approx. 150g) silken tofu; 1/2 cup cooked white beans (reserved from the can or batch); 1-2 tbsp kimchi with a splash of its juice; 1-2 tbsp soy sauce or tamari (for gluten-free); Fresh basil or parsley, chopped (optional)

Recipe by Jordan Avery · Updated May 2026

Pasta Casserole

This hearty vegan pasta bake is packed with protein from beans and silken tofu, while broccoli adds a nice crunch and kimchi brings a tangy kick. It’s creamy, cozy, and ready in one pan.

⏱ 38 mins

Fusion

Servings 4

Ingredients

1 tbspolive oil

1 redonion, thinly sliced

3 clovesgarlic, minced

1 heapingcup blanched broccoli florets

1 can(15 oz / 400g) white beans or 1.5 cups cooked from scratch

1 can(500 ml / 16 oz) tomato sauce or passata

250 g(about 8 oz) pasta of your choice (penne, fusilli, or shells)

Salt and pepper to taste

1 tsppaprika

½ tspcayenne pepper

1/2 block(approx. 150g) silken tofu

1/2 cupcooked white beans (reserved from the can or batch)

1-2 tbsp kimchi with a splash of its juice

1-2 tbsp soy sauce or tamari (for gluten-free)

Fresh basil or parsley, chopped (optional)

Nutrition

359 caloriesCalories

Per serving · Values are estimates

Instructions

Boil your pasta in salted water until it’s just tender—about a minute less than package instructions. Drain it, but save ½ cup of the starchy pasta water before dumping the rest.

Heat a little olive oil in a deep skillet or oven-safe pan over medium heat. Add sliced red onion and cook for 6–8 minutes, stirring now and then, until it’s soft and just starting to brown. Toss in the minced garlic and cook for 30 seconds until it smells amazing.

Add your broccoli florets to the pan. If you’re using raw broccoli, either steam or blanch it for 2–3 minutes first so it stays crisp-tender. Cook for another 4–5 minutes until the edges start to brown a little.

Pour in the tomato sauce and sprinkle in the paprika and cayenne. Stir it around, then add the white beans and cooked pasta. Gently toss everything together until the pasta and beans are coated in sauce. Turn off the heat.

In a blender or food processor, blend the silken tofu, some of the reserved white beans, kimchi (with its juice), and soy sauce until it’s smooth and creamy. Taste it and add more kimchi or soy sauce if you want it tangier or saltier.

Pour the creamy sauce over the pasta mixture and stir everything together. If it looks too thick, splash in a little of that reserved pasta water to loosen it up. Slide the pan into the oven or transfer the mix to a greased baking dish. Broil on high for 10 minutes until the top is golden and bubbly—keep an eye on it so it doesn’t burn.

Take it out of the oven, sprinkle fresh basil or parsley on top, and serve it hot while it’s still bubbling.