Author: This Vegan Spinach Artichoke Pasta Bake tastes just like the classic dip, but turned into dinner. It's ultra creamy, packed with spinach and artichokes, and finished with either buttery golden breadcrumbs or melty vegan cheese. Perfect for an easy weeknight meal, potluck, or cozy family dinner.
If you're the kind of person who could happily eat spinach artichoke dip as a full meal, well, you can sit next to me because SAME. And this vegan spinach artichoke pasta bake brings that same creamy-cheesy-garlicky vibe to the dinner table. Basically, it's everything you love about the dip in the form of a pasta casserole. It's loaded with spinach, tender artichokes, and pasta to make it a proper meal, all coated in a rich, creamy cashew sauce.
Why This Spinach Artichoke Pasta Bake Works
- Dip transformed into dinner: This recipe has the creamy, tangy flavors of spinach artichoke dip, but in a hearty pasta bake.
- Ultra creamy sauce: Cashews blend into a rich, silky sauce that makes this pasta bake incredibly creamy without any dairy.
- Customizable topping: Go for crispy buttery breadcrumbs or melty vegan cheese.
- Great for sharing: This is a true crowd-pleaser, even non-vegans love it.
Ingredients for Vegan Spinach Artichoke Pasta Bake
- Pasta: Use a short pasta like penne, ziti, rotini, or bow ties.
- Creamy cashew sauce: Raw cashews form the base, then you'll need plant-based milk to make it saucy, with nutritional yeast, lemon juice, Dijon mustard, salt and pepper for flavor.
- Vegetables: Yellow onion, garlic, spinach, and marinated artichokes (for best flavor) are cooked in olive oil.
- Breadcrumb topping: Option one! Breadcrumbs mixed with melted vegan butter give the casserole a golden, crispy finish.
- Cheesy topping: Option two! Vegan mozzarella for a melty, classic baked pasta vibe.
How to Make Vegan Spinach Artichoke Pasta Bake
- Cook the Pasta: Bring a large pot of water to a boil and cook the pasta until al dente. Drain and set aside, reserving a little pasta water in case you need it later.
- Blend the Sauce: Add the cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper to a blender and blend until completely smooth and creamy.
- Soften the Onion: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 to 5 minutes.
- Add the Garlic and Spinach: Add the garlic and cook briefly until fragrant. Add the spinach and cook until wilted.
- Combine: Remove from heat and stir in the artichokes, cooked pasta, and sauce. Mix until everything is evenly coated. Add a splash of pasta water or plant milk if needed to loosen.
- Assemble and Bake: Transfer the mixture to a greased baking dish and spread evenly. Add your chosen topping. Bake until hot and bubbly. If using cheese, cover first, then uncover to finish. If using breadcrumbs, bake uncovered until golden.
Tips and Variations
- Swapping in frozen spinach: This absolutely works instead of fresh, but be sure to thaw and squeeze out excess moisture to avoid a watery pasta bake.
- Adjust the sauce: If it thickens too much, add a splash of pasta water or plant milk to loosen it up.
- Oil-free option: Sauté the onion and garlic with a splash of water or broth instead of oil. Use plain breadcrumbs or a cheese topping instead of butter.
- Gluten-free option: Use your favorite gluten-free pasta (I'm a fan of brown rice pasta) and gluten-free breadcrumbs, or opt for the cheesy topping instead.
- Cashew substitutes: Use macadamia nuts, blanched almonds, or sunflower seeds. Boil for 15 minutes to soften them up before blending.
How to Serve This Pasta Bake
This dish is hearty enough to stand on its own, but if you want to add a little something extra, here are some ideas:
- Garlic bread (highly recommended for scooping up that creamy sauce)
- A simple green salad with my everyday oil-free salad dressing
- Roasted broccolini
- Or add some extra protein such as my Baked Tofu Bites or Easy Vegan Meatballs
Storage
Store leftover spinach artichoke pasta bake covered in the fridge for up to 4 days. Reheat in a 350ºF oven or microwave until warmed through. (I don't recommend freezing this because the pasta will be mushy and the sauce won't be as creamy.)
More Vegan Pasta Recipes
If you try this vegan pasta bake recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Spinach Artichoke Pasta Bake
This Vegan Spinach Artichoke Pasta Bake tastes just like the classic dip, but turned into dinner. It's ultra creamy, packed with spinach and artichokes, and finished with either buttery golden breadcrumbs or melty vegan cheese. Perfect for an easy weeknight meal, potluck, or cozy family dinner.
Servings: - 8
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Ingredients
- 14 oz short pasta, (penne, ziti, rotini, or bow ties)
For the Sauce:
- 1 ½ cups raw cashews, (softened if needed, see step 3)
- 2 cups unsweetened plant-based milk, (such as oat or soy)
- ¼ cup nutritional yeast
- ¼ cup lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
For the Vegetables:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 10 oz fresh spinach, (or frozen, thawed and squeezed dry)
- 12 oz marinated artichokes, (about 2 cups), drained and roughly chopped
For the Topping (choose one):
- Breadcrumb topping: ½ cup breadcrumbs + 2 tablespoons melted vegan butter
- Cheesy topping: ½ to 1 cup vegan mozzarella, grated
Instructions
- Preheat and prep: Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.
- Cook the pasta: Bring a large pot of water to a boil. Cook the pasta until al dente according to the package directions. Drain and set aside.Tip: Reserve ½ cup of pasta water in case you need it later.
- Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using in the sauce. (Softening the cashews helps them blend smoothly into a creamy sauce.)
- Blend the sauce: Add the cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper to a blender. Blend until completely smooth and creamy, stopping to scrape the sides as needed.
- Cook the vegetables: In a large skillet or pot, heat the olive oil over medium heat. Add the onion and garlci and sauté for 4 to 5 minutes, until softened. Reduce heat to low, add the spinach, cover, and cook until wilted (about 2 to 3 minutes), stirring as needed.
- Combine: Remove from heat. Add the artichokes, cooked pasta, and all of the cashew sauce. Stir until everything is evenly coated. If it looks too thick, stir in a splash of reserved pasta water or a bit more plant milk until it's nice and saucy.
- Transfer: Pour the mixture into the prepared baking dish and spread evenly.
- Top and bake (choose one):Cheesy topping: Sprinkle with vegan mozzarella. Cover with foil and bake for 15 minutes, then uncover and bake for 5 to 10 minutes, until melty and lightly golden.Breadcrumb topping: Toss breadcrumbs with melted vegan butter, sprinkle over top, and bake uncovered for 20 to 25 minutes, until bubbly and golden.
Notes
Storage: Allow to cool then cover and store in the fridge for up to 4 days.
Oil-free option: Skip the olive oil and sauté the onion/garlic with a splash of water or broth instead. For the topping, skip the vegan butter and either use plain breadcrumbs (still works, just less rich), or top with my Melty Stretchy Gooey Mozzarella.
Gluten-free option: Use your favorite gluten-free pasta and gluten-free breadcrumbs, or opt for the cheesy topping instead.
Substitute for cashews: Cashews are my favorite because they’re mild and ultra creamy, but you can also use macadamia nuts, blanched almonds, or raw sunflower seeds. Boil for about 15 minutes to soften then drain and rinse well before blending (regardless of blender strength).
Nutrition
Serving: 1 serving with breadcrumb topping (recipe makes 8 servings) | Calories: 482kcal | Carbohydrates: 58g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 603mg | Potassium: 629mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3982IU | Vitamin C: 28mg | Calcium: 166mg | Iron: 4mg
Moxie says
Made this for my family this week and it is so good!!! Will definitely make often!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you all loved it, Moxie! 😊
Nuppu says
I granted tofu on top and then to the oven. That was easy way to increase protein.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s such a great easy protein boost, Nuppu! 😊
Gary Rechtin says
I made this for my daughter and her husband tonight for dinner along with two loaves of home made French baguettes. Her birthday is in 2 days so we celebrated a bit early. I gave her the option of toppings - bread crumbs or vegan mozzerella. She said they both sounded delicious. So I said lets do half and half, we did, and got to try both toppings. She slghtly preferred the bread crumbs - more texture and flavor variation. That said, it was a coin flip for her husband and me. Oh, I used a 'cork screw' pasta - more places to grab some sauce. A winner either way. Thanks for sharing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds like such a lovely dinner, Gary 😊 And I love the half-and-half topping idea!
LKD says
Sounds amazing. I've made similar with gnocchi too!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooo that sounds delicious with gnocchi too, LKD 😍
Patty Cooper says
I love this dish! It’s great for a potluck, but also for dinner guests! Have been enjoying it for several years and am eager to see the update!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it, Patty! 😊 I hope you enjoy the updated images and tweaks!
MARI says
THIS sounds AMAZING! 👏
I dont eat any starches or grains.
*** PLEASE, Can u suggest how I could make this like a cool dip for veggies? I'm thinking substituting soft tofu or vegan cream cheese for the milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mari! For a dip I would recommend trying my Vegan Spinach and Artichoke Dip recipe instead 😊
JamieG says
Good Morning!! Could I use silken tofu instead of nuts? (-:
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jamie! Silken tofu can work in place of the nuts, but the sauce will be a bit less rich and creamy. I’d suggest reducing the plant-based milk slightly so it’s not too thin, then blend everything until super smooth. For extra richness, you could stir in a little olive oil, almond butter, or tahini. It’ll still be delicious!
Laurie gelb says
I love this recipe. Made it for dinner and it really was delicious.
I missed the seitan class today because I got messed up in time change but really want to take the course. Is there any way to do so at this point? I have really loved all these recipes as I'm moving towards a vegan diet.
Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Laurie, Thank you so much! Yes absolutely, we are always posting more times for the Free Seitan Masterclass here. Or if you are ready to sign up for Seitan School you can do so here. 🙂
Bev says
Such a delicious recipe! But after clicking on the link, I could never find the turquoise baking dishes. I surely hope they become available.
I like doing things the way Sam says to do it, including the bakeware and presentation.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Bev, awww that's so nice! I wrote this post back in 2015, so I guess those dishes have since been discontinued. Here is another set of turquoise baking dishes that look lovely. I hope that helps!
Estelle says
If allergic to nuts except for almonds, what would you use to substitute cashews? We loved Marry Me Tofu - simply delicious without any leftovers which is too bad but the guests loved it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Estelle, if you need to substitute cashews, you can use macadamia nuts, blanched almonds, or raw sunflower seeds. All of these nuts and seeds will need to be boiled for about 15 minutes to ensure they have softened and are easy to blend. Enjoy!