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.
Nutrition Facts
Ingredients
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.
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Continue Reading at Itdoesnttastelikechicken →Chef's Notes
NotesStorage: 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.
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).
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Reviews from the Original Source
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
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.
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.
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!
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!
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!
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!
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