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
Teresa Bermudez says
I made this recipe for a birthday for Rebecca (mom's bff) and it was a great hit!
The party was outside on a chilly October night and the dish got cold. It did not matter. It was still yummy and all gone before some of the other appetizers! I plan on making this again and again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! So happy you love it Teresa!!
Kelly McGrath says
Hi,
What type of breadcrumbs do you use? Seasoned,plain or panko
?
Do you cover the cashews? And are they refridgerated or left out?
Sorry for all the questions!
Thanks
Kelly
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kelly, any type of breadcrumb would work here, but I used regular, plain bread crumbs. I generally boil the cashews as it is faster, but if you are soaking overnight you can cover them and place in the fridge. Enjoy!
RG says
Is the pasta measurement for cooked or uncooked?
Sam Turnbull says
Uncooked, the pasta gets cooked in step 5 🙂
Bernadette says
Do you think I could substitute boiled and grated potatoes for the pasta? I am trying to decrease the amount of pasta I eat.
Eliane says
Thanks Sam!
One trick I found that made this dish even more simple - especially for washing the dishes afterwards - is to cook the pasta in a big oven-proof pot or dutch oven, and then use the same pot to bake the whole dish, as opposed to putting it in a rectangular dish. But I must admit that I love the colour of the dish in the picture! 😉
We found that the end result was a bit drier than expected, so maybe I'll bake it covered, next time, and see if it makes it creamier. I'll try broiling at the end to get the nice golden-coloured toppings you mention. And I might cook the spinach and blend it into the sauce so that my 2-year-old doesn't remove all the leaves from his bowl! 🙂
Thanks for the inspiration!
Anna says
Just made this for dinner and it was delicious! Everyone loved it and we will definitely be making this again. I added garlic salt and some onion powder but I’m sure it’d be fine without. Easy/quicker vegan comfort food recipes are hard to come by so I’m super happy this turned out!
Sophia says
Made this tonight for dinner and it was SUPERB!
I cut the pasta in half.
Sauteed the onions with zucchini, mushrooms, artichoke, spinach, broccoli, and cauliflower.
My picky 3 year old even ate it!
Thank you for this recipe!
Srivani says
OMG - this is so tasty. We devoured it, which is unfortunate because... no leftovers! I added some vegan cream cheese to the blender with the sauce items, because my daughter loves the spinach/artichoke/cream cheese dip I make, so this was basically the same with with pasta which she LOVES too. So this recipe was a huge hit with us and my picky 6 year old. Oh, and in true Sam form, super simple too!
Sam Turnbull says
Thrilled you loved it, Srivani!!! 🙂
Laura says
This recipe was so delicious! It was the first I made vegan cheese and I cannot believe how creamy and luscious it is! Thanks, as always, for a wonderful recipe!
Sam Turnbull says
You're most welcome, Laura 🙂
Shannon says
Hi Sam!!! I have everything to make this but i got frozen chopped spinach. Do i put it in the water with the pasta still? I can't wait to make it! Giving it a 5 star before i even make it because all of your recipes i have made are all 5 star worthy and i know this one will be also!!
Sam Turnbull says
I would, just for a few seconds to thaw it. Enjoy!
Karen C says
This was a perfect meal! I followed recipe as printed but added mushrooms. Just so good. Next time I am adding more spinach since it cooks down. Thank you very much.
Sam Turnbull says
Glad you enjoyed!
LC says
This was awesome; the sauce is so flavorful with just a few ingredients. I have enough for lunch for the entire work week. I used spaghetti noodles (broken in half) instead of penne and I also used frozen artichoke hearts and frozen spinach and they worked great here. Off to try some more of your recipes!
Sam Turnbull says
So happy you enjoyed!
Bryan says
Hi, am making this for a potluck and was asked to make it “nightshade free” so...no chili powder. What could I substitute?
Tough one...I know. I was thinking Dijon and herbs, but I thought I’d ask the pro. Thanks
Sam Turnbull says
Ooph, I love nightshades so that's a tough one, haha! I think you're right, maybe some mustard powder would be good. Enjoy!
Sal says
How would you suggest I prep this for a potluck that is for the next morning?
Sam Turnbull says
I would just recommend making sure the pasta is quite al dente so that when it's reheated it doesn't get too soft. Enjoy!
Lauren says
Can this be made with macadamia it’s or walnuts instead of cashews? My husband can’t have cashews or almonds. Thanks.
Sam Turnbull says
Macadamia nuts would be great! Enjoy!
Ally Rodriguez says
Hi Sam,
How would I make this with fresh artichoke instead of canned? Looks Amazing!
Sam Turnbull says
You would have to cook the artichokes first, clean and chop them. Enjoy!
Janice says
I first heard about your blog from Nikki Limo's Youtube channel on her Tasty Tuesday segments. She seems to have success with all your recipes she's tried and they looked really good so thought I check out your blog. Decided to try this pasta dish out as I LOVEEEEEE spinach and aritichoke dip! <3
Was a lil scared since I've never used nutritional yeast before (which actually a lil hard for me to find in person, but I did find a place that had it. :D), but the end result was fantastic! Made this with 2 friends and they were both a lil skeptical since they weren't sure how good vegan dishes can be. '
Heck, I'm not vegan myself, but I'm always curious about trying new foods and am always down to try out vegetarian or vegan dishes here and there. We ended up using regular butter instead of vegan butter, since we had that on hand. But, I definitely wanna try out some vegan butter at some point though.
Definitely a winner and 100% would make it again~!! Glad I found out about this blog and definitely will be trying some of your other recipes as well. If they're anything like this pasta, I'll be pretty impressed! 😀
Sam Turnbull says
That's so awesome, Janice! So thrilled you decided to check me out, and so very happy you loved the pasta so much. I hope you enjoy many more recipes to come 🙂
Kaitlin says
Hi Sam, I was hoping to be able to make this the night before and just store in the fridge before baking. Any suggestions to make sure the pasta/everything doesn't get mushy? I was going to add the breadcrumbs right before putting it in the oven.
Sam Turnbull says
Hi Kaitlin, just make sure the pasta is just a wee bit undercooked- a firm al dente. Then you should be good. Enjoy!
Edie B says
This is an easy recipe, but most importantly it is awesome! My family loves this and it’s now in our rotation of favorite go-to vegan meals that everyone in the family enjoys. I have one carnivore left and even she loves it! I highly recommend this recipe. Thanks!
Sam Turnbull says
That's awesome!! So very happy you love the recipe so much 🙂
Mychael Robinson says
Absolutely delicious. I added some zucchini and squash, and actually added some bread in with the sauce mix to get it a little thicker ( I think I had too much liquid in there to start and did not have anything else on hand). Turned out pretty good. Thanks for the recipe!
Sam Turnbull says
You're most welcome, so happy you enjoyed!
Renee says
I made this last Thursday but I added sliced Cremini Mushroom and it is so delicious with or without the mushrooms. Of course I had to sample it before adding the mushrooms hut again either way amazingly delicious. I had enough to make a loaf pan for my cousin who is a finicky vegan...she loved it!
Sam Turnbull says
Awesome! So thrilled you enjoyed it, Renee 🙂