Are you ready to indulge in a creamy, dreamy dish that’s as satisfying as it is wholesome? Say hello to our Vegan Spinach Artichoke Pasta Bake! This Italian-inspired delight combines tender pasta with the rich flavors of artichokes and fresh spinach, all enveloped in a luscious cashew cream that will have even the most devoted cheese lovers begging for seconds. Perfect for a cozy family dinner or an impressive dish for your next gathering, this recipe promises to elevate your plant-based cooking game. With just 45 minutes from prep to plate, you won’t want to miss out on this mouthwatering masterpiece that’s sure to become a new favorite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta (penne or rotini)
- 1 can artichoke hearts, drained and chopped
- 2 cups fresh spinach
- 1 cup cashew cream
- 1/2 cup nutritional yeast
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or vegan butter.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- While the pasta is cooking, prepare the cashew cream by blending soaked cashews with water, nutritional yeast, minced garlic, salt, black pepper, and red pepper flakes until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, chopped artichoke hearts, and fresh spinach. Pour the cashew cream sauce over the mixture and gently toss to ensure everything is evenly coated.
- Transfer the pasta mixture to the prepared baking dish, spreading it evenly. If desired, sprinkle additional nutritional yeast on top for extra flavor and a golden crust.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes to allow the top to become slightly crispy.
- Remove from the oven and let the pasta bake rest for 5 minutes before serving. This allows the sauce to set and makes portioning easier.
- Serve hot, garnished with fresh chopped parsley or basil if desired. Enjoy your creamy, plant-based pasta bake!
Tips
- Soak Your Cashews: For the creamiest cashew cream, soak your cashews in water for at least 4 hours or overnight. If you're short on time, a quick soak in hot water for 30 minutes will also work.
- Customize Your Greens: Feel free to mix in other greens like kale or arugula for added nutrition and flavor. Just make sure to adjust the cooking time if they require it.
- Add Extra Flavor: Consider adding a splash of lemon juice or a dash of your favorite hot sauce to the cashew cream for an extra zing!
- Make It Ahead: This pasta bake can be assembled a day in advance. Just cover it tightly and refrigerate until you’re ready to bake—perfect for meal prep!
- Experiment with Toppings: Get creative with your toppings! Try adding breadcrumbs for a crunchy texture, or sprinkle some vegan cheese on top for an extra cheesy finish.
- Serve with a Side Salad: Balance out the richness of the pasta bake with a light side salad dressed in a tangy vinaigrette. It’s a great way to add freshness to your meal!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
