Vegan Spinach Artichoke Pasta Bake

4.97 from 52 votes

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.

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 6 - 8

Author: Sam Turnbull

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

US Customary - Metric

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

Find it online:

https://itdoesnttastelikechicken.com/vegan-spinach-artichoke-pasta-bake/

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