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
Leah says
This is so good! I made this last night with my omnivore boyfriend, and he didn't even say "this would be better with (insert meat or cheese here)". Instead he said "the more I eat it, the more I like it". This is a definite win. This made a LOT for two people, so I think we'll half it next time. I think I'll also add a bit more seasoning too, I'm not sure how well it'll reheat, but I've been picking at the leftovers today and it's not bad cold.
Sam Turnbull says
Awesome!! Thrilled you and your boyfriend loved it so much, Leah 🙂
Zoie says
This was so good! I could not find any dairy free bread crumbs at my grocery store so I used crushed up Ritz crackers which was really tasty! I topped it with Bac’n Bits (which happen to be vegan) which added a nice smoky salty flavor! Definitely will be making this again!
Sam Turnbull says
Oooh that sounds delicious!! Great ideas!
Hayes says
I cannot wait to try this recipe!! Do you think I could substitute the cashews for tahini? My partner has a really serious nut allergy so we can't even have cashews in the house!
Sam Turnbull says
That should work fine, but I haven't tried it. If you he can eat almonds, I know blanched almonds work well. Enjoy!
Josie says
This was surprisingly addictive. It was even good as a leftover, which is unusual for pasta. Next time, I will up the quantity of veggies. Thanks for help feed these new vegans!
Sam Turnbull says
So happy you enjoyed it, Josie. You're most welcome 🙂
Annalyssa says
I am allergic to all nuts - is there any other way to make the sauce?
Sam Turnbull says
Unfortunately, I haven't found anything that I love as a substitute. Some other people in the comments on the mozzarella have found substitutes they are happy with. Enjoy!
Mary says
What if you tried sesame seeds instead? Might alter the flavor a bit but the cream sauce would turn out like a tahini which still goes terrifically with artichokes. 😉
Tina says
Omgosh this was amazing! My parents are vegan, and I am always looking for good recipes to make for them. I did add some Daiya mozzarella cheese to it, but it was a huge hit with everyone (vegans & non vegans). It was incredible!! This recipe is a keeper!
Sam Turnbull says
Yay! Thrilled you loved it so much, Tina 🙂
Dawn says
This is delicious! I made with spaghetti instead of ziti because it’s all I had and it turned out great. I try not to modify recipes the first time I try them but I did make a minor change for convenience and preference. I added the raw onion to the sauce and blended rather than putting chopped into the pasta. It added a nice flavor to the sauce and made my life easier.
Sam Turnbull says
So happy you enjoyed it, Dawn!
Lindsey says
I am thinking of taking this to our church small group dinner. I will need to prepare it before church which is at 5 pm and serve it about 7 pm,. What is your best advice so it will still wow this non-vegan group?
Sam Turnbull says
Sounds great! Everyone loves this dish (vegan or not) so I am sure everyone will enjoy it 🙂
Deirdre Stein says
i don't eat vegan butter or any oil. What alternative can I use for the topping?
Sam Turnbull says
I would just skip the butter and use the bread crumbs, nutritional yeast, and chili powder. Enjoy!
Gina says
Can this be done in a crockpot? I want to take it to a potluck but know it won't keep well if its just in a dish.
Sam Turnbull says
I don't have a crockpot myself, so I haven't experimented with this, but I have heard from other readers that they have done it in a crockpot and loved it! So I would say yes. It's definitely better served hot. Enjoy! 🙂
Kristal J. says
This was delicious! I started Day 1 of my Vegan Challenge, and I found this recipe and your blog last week. So glad about both. I'll definitely be trying more of you recipes.
Sam Turnbull says
Congrats on your vegan challenge!! So happy you loved the recipe. I have some great resources for new vegans here, and basic questions answered here as well. Let me know if you ever have any questions or need any support 🙂
Karen says
This was super delicious - I served it at Easter to a mixed crowd and everyone loved it. I don't recommend making it the day before and reheating it as it lost its creaminess. When I make it again, and I certainly will, I will put the sauce on the pasta just before serving and just brown the topping under the broiler.
Thank you Sam!!! Your recipes are wonderful!
Sam Turnbull says
You are most welcome, Karen. So happy you and the crowd loved it! 🙂
Carrington Orlando says
Love this!!! looks so good! how would it do if i were to prep it but freeze it? and bake at another time?
Sam Turnbull says
I think it should work just fine. Enjoy!
Megan RJ says
This is my new favorite recipe. I didn't have enough spinach so I threw in some chopped up squash and shredded carrots. It was sooo good and easy to make.
Sam Turnbull says
Woohoo! So happy you loved it, Megan!
Amy says
hi there thank you for this tasty recipe. Spinach artichoke cheesy anything is what i miss when not having dairy. the cashew sauce is absolutely amazing. I have made it for a Christmas eve party this evening and will be making another batch but with mushrooms and spinach tomorrow for the family. Havent tasted it yet but anything with that cashew sauce has to be delish. will be a staple im sure in my vegetarian gluten free non dairy house hold.
Sam Turnbull says
Yay! I hope you love it Amy, mushrooms, and spinach additions sound delish! 🙂
Hilary Ledingham says
Hi Sam, can this be frozen? I'm traveling for Christmas and want to take it with me. :
Sam Turnbull says
Personally, I don't think pasta ever freezes well. It would be fine it was made the day before and heated before serving if that helps. Just make sure the pasta is cooked very al dente so that it doesn't get mushy. Enjoy!
Nic says
I learned that lil tip from a The Vegan 8 recipe for cheesy potato and broccoli soup... I remember thinking huh? Pickle juice, really? But I swear it makes it taste rich and cheesy somehow! So I thought to put a lil in this recipe too, and it was delicious! I am so in love with your recipes Sam! You truly make being vegan fun and delicious! 🙂
Sam Turnbull says
Awww thank you! That makes me feel like a million bucks 😀
Nic says
This comfort food recipe was SO delicious!!! Everyone in my household loved and devoured it, even the carnivores! It was creamy, rich, and had just the right amount of crunch. I added a 1/4 cup of pickle juice to the sauce while blending it and it gave it the yummiest cheesy flavor. Can't wait to make this again!
Sam Turnbull says
Woot! So happy everyone loved it. Love this idea of pickle juice, nice little zing! 🙂
Ashley says
Can I skip the nutritional yeast or substitute it in a lesser ratio for soy sauce? I saw in a website that that could work. Just wanted to make sure it would be okay?
Sam Turnbull says
Hi Ashley,
Nutritional yeast provides a cheesy nutty flavour. You can skip it if you like, but it might be a little lacking in flavour. I would not replace it with soy sauce as soy sauce is salty and nutritional yeast isn't. Also the brown colour of soy sauce might make the dip look a funny colour. You could try subbing nutritional yeast with a bit of white miso paste if that helps. Enjoy!
Hilary Ledingham says
Sam, I made this for supper two nights ago and I haven't stopped eating it. I've had it for breakfast and lunch and supper and I can't stop thinking about it. Next time I make it it'll have to be when I have a crowd so I don't end up eating the whole thing myself. So easy and delicious.
Thank you so much. This is definitely on my favourite list!
Sam Turnbull says
Hahaha amazing!!! 😀
Tami Nguyen says
Delicious!
I made some changes to the recipe:
-used cashew butter instead of pricessing raw soake cashew
-used unsweetened almond milk
-added bacon and removed most of the grease after frying
-sautéed onion and chopped spinach after bacon was well cooked
-no nutritional yeast (didn't have any)
-Half a lemon
Fantastically tasty and creamy for the lactose intolerant.
After mixing all the cooked ingredients it already tasted awesome. I would skip the baking if I didn't have time.
Sam Turnbull says
Great, so happy you enjoyed it Tami!