A fun, healthy, & delicious meal for the whole family! This Gluten-Free Baked Vegan Bacon Ranch Pasta Skillet recipe is top 8 allergy-free, ready in 20 minutes start to finish, with a homemade, creamy, classic ranch dressing and crunchy coconut bacon topping!
This pasta skillet is everything! There is nothing not to love; we have bacon, ranch, noodles, not to mention the magic pan which just seeps culinary goodness into everything it comes into contact with! Since this bacon ranch pasta is gluten-free and vegan…well…there’s even more reasons to love every bit (bite) about it! Then again, a good ‘ole cozy pasta dish always tends to be a crowd-favorite, right?
Let’s take a step back and talk about ranch. Loved by kids (and adults), ranch dressing is more than just a salad dressing, but a dip for everything, from veggies to pizza. I used to LOVE my Hidden Valley Ranch for dipping everything in! When ever we went to BBQs, parties, family dinners, the pre-meal raw veggie appetizer platter was always what I had my eye on. Give me all the raw broccoli and cauliflower to crunch and dip in that creamy, herby, oniony ranch!
Celery sticks were always a favorite. Something about that salty celery with the tangy ranch…perfection! My mom always used to give me cucumber slices with ranch for dipping in my lunch box. I’m not sure why it always had to be cucumber, but it was just “okay”. Cucumber slices were hard to dip, as the ranch just slide off the slice…Anyway, when it comes to ranch, it’s not that hard to replicate for a dairy-free, vegan version. I had the craving for that flavor and using it for something more than just a dressing or dip seemed…fun!
Ranch always seems to be paired with something smokey, like bacon, when it comes to using it in a non-dip/dressing way. With that in mind, since I decided to bake this pasta in the cast iron, a crunchy topping seemed like a good idea. A crunchy BACON topping would be perfect. I just happened to have a bag of Organic Matter’s vegan bacon bits that I found on a special “second (or third) time in my life” trip to Wegmans. I saw that gem and had to buy! Good thing! My eggplant bacon is nice, but it wasn’t the right crunchy fit for a pasta bake. Coconut bacon (that was already to go)…winning!
Now imagine the flavors of ranch with those herbs and chives and smokey “bacon” infused into a creamy, yummy pasta bake…HELLO, DELICIOUS! A gluten-free wonderland with accents of vegan joy, all ready to be scooped out of the cast iron, piled onto plates, and enjoyed with a smile on the face! Plus, this bacon ranch pasta is 100% healthy. Lunch, dinner, potlucks, bbq side dish instead of your classic cold pasta salad…yea, it’s a great option! Totally kid-friendly, top 8 allergy-free, no soy, no nuts either. It’s super easy to make and bake. Just mix together coconut yogurt with the ranch seasonings, boil the noodles, and bake for 10 minutes!
Gluten-Free Baked Vegan Bacon Ranch Pasta Skillet
- Preheat the oven to 375°F.
- Boil the pasta for 5 minutes on the stove, drain, and add it straight back to the pot.
- Mix on the yogurt and all herbs and spices. Mix to coat and combine with the pasta.
- Add the pasta evenly to a cast iron skillet and top the pasta with the coconut bacon bits.
- Bake the pasta for 10 minutes in the preheated oven.
- Remove and serve!
Something about that creaminess, the dill, chives, and MAN, that coconut bacon! Keep piling the bacon ranch pasta on my plate! You are going to love this too! Best served hot or warm, but even cold would do. My gluten-eating, ranch-hating brother even enjoyed this pasta! When this flavor sensation is so quick and easy to make, how could you ever say no?
So tell me:
+ Were/are you a ranch lover? Favorite way to use it? Dip you pizza in it…trust me 😉 Some with ketchup…
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