Vegan Spinach Artichoke Pasta Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
41173 kcal
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Course
Main Course
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Cuisine
American
Vegan Spinach Artichoke Pasta Bake
Description
The dish starts with cooking pasta shells, penne, or ziti, then combining them with thawed and chopped spinach and drained, chopped artichoke hearts. The sauce is made by sautéing onion and garlic, then blending them with firm tofu, almond milk, flour, nutritional yeast, miso, lemon juice, and herbs to create a smooth, savory, and slightly tangy mixture reminiscent of traditional spinach artichoke dips.
Mixing the sauce with the pasta and vegetables creates a creamy bake, topped with seasoned breadcrumbs, red pepper flakes, and Italian herbs. Baking at a high temperature develops a browned, crisp topping, while the inside remains smooth and flavorful.
This vegan casserole serves nicely as a comforting main dish. The sauce’s richness and textured topping balance each bite.
The recipe notes that slightly undercooking the pasta before baking prevents it from becoming overly soft. Additional spices or vegan cheese can be added for variation, and a soy-free sauce alternative is suggested for dietary needs.
Ingredients
- 7-8 oz pasta , such as shells, penne or ziti
- 5 oz spinach (thawed if frozen, finely chopped if fresh)
- 14 oz artichoke hearts can, drained and chopped
Sauce
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 onion finely chopped
- 3 cloves garlic finely chopped
- 7 oz firm tofu see notes for Soyfree, or silken tofu
- 1 1/4 cup almond milk or oat or soy (non dairy milk
- 1 tsp flour
- 1/2 tsp onion powder
- 1/4 tsp ground mustard
- 1/2 tsp dried basil or dill
- 1/2 tsp salt
- 2 tbsp nutritional yeast more if needed
- 2 tsp lemon juice
- 1 -2 tsp miso paste
Topping
- 1/4 cup breadcrumbs
- 1/4 tsp red pepper flakes
- 1/2 tsp dried Italian herbs thyme, rosemary, such as oregano
- salt a good dash
Instructions
- Cook the pasta according to instruction and set aside. thaw the spinach if using frozen. Chop the artichoke hearts.
- Heat oil in a skillet over medium heat. Add minced onions, garlic and pinch of salt and cook until golden.
- Transfer them to a blender with the rest of the sauce ingredients and blend everything until smooth. Taste and adjust flavor(salt, tang, cheesyness). Some tofus can take over the flavor so add more of the herbs and nutritional yeast if needed.
- Add some olive oil to a baking dish. Add the cooked pasta, spinach, chopped artichokes and the blended sauce. Toss to mix well. Rinse out the blender with 2 tbsp water and add.
- Sprinkle the pasta with breadcrumbs, pepper flakes, herbs, and a little salt and optional vegan parm. For the perfect brown topping, spray or drizzle with some olive oil.
- Bake the pasta at 400 F (205 C) for 22 mins. Then broil for a minute or so to brown the topping.
- Remove the dish from the oven, and serve. Store: Cool completely and refrigerate for upto 3 days.
For making this on the stovetop:
- Combine the spinach, chopped artichokes and sauce and bring to a boil.
- Add the cooked pasta and mix well to combine. Cover and cook for 2 mins. Sprinkle in some pepper flakes, dried herbs, and vegan parm.
Notes
- Avoid overcooking pasta before baking; slightly undercooked pasta will finish cooking in the oven without becoming mushy.
- For more spice, add chopped green chiles or jalapeños during onion sautéing.
- Cajun seasoning can be added for a Southern flavor twist.
- Top with sliced green onions to enhance presentation for special occasions.
- Use nut-based spinach artichoke dip and nondairy milk as a soy-free sauce substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 41173 kcal
% Daily Value*
| Calories | 411.73kcal | 21% |
| Carbohydrates | 60.11g | 20% |
| Protein | 15.56g | 31% |
| Fat | 13.92g | 21% |
| Saturated Fat | 1.54g | 8% |
| Sodium | 484.2mg | 20% |
| Potassium | 530.81mg | 11% |
| Fiber | 6.48g | 26% |
| Sugar | 4.6g | 9% |
| Vitamin A | 4352.22IU | 87% |
| Vitamin C | 33.48mg | 37% |
| Calcium | 199.55mg | 20% |
| Iron | 3.46mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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