Spinach Artichoke Pasta Bake
You're going to love this spinach artichoke pasta bake if you're a lover of the traditional spinach-artichoke dip. Toss sweet, caramelized onions in a homemade cream sauce with spinach and artichokes and bake it with pasta until warm and bubbly.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 400°F. Grease a 10 inch casserole dish with non stick spray and set aside.
Bring a large pot of salted water to a boil then cook the pasta until almost al dente (approximately 10 minutes). The pasta will continue cooking in the oven.
Heat a large skillet over medium-high heat and add the butter or coconut oil. Once itâs melted and hot, add the sliced onions and cook until soft and translucent then turn the heat down to medium-low and continue to cook for 10-15 more minutes, stirring frequently. The sugars in the onion will release and start to turn a golden, amber color.
Add the garlic and continue to cook until just softened and fragrant, 1 more minute. Stir in the spinach and sauté until wilted, about 5 minutes. It will seem like a lot of spinach but it will cook down.
Add the paleo mayo (or sour cream) and full fat coconut cream (or heavy cream) and stir until melted and combined.
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Continue Reading at Whatmollymade →Chef's Notes
Dairy-free and vegan: use vegan butter, paleo mayo, coconut cream and nutritional yeast in the cream sauce and omit the mozzarella cheese on top.
Gluten-free: use a gluten-free pasta. A rice or corn based pasta is best to hold up to the thick, creamy sauce.
More protein: cube or shred cooked chicken or rotisserie chicken and add it to the cream sauce with the pasta before baking.
Storage: place leftovers in an airtight container and store in the fridge for up to 3 days. To freeze, allow it to cool completely then cover tightly and store in the fridge for up to 4 months. Bake straight from frozen until warmed all the way through. Alternatively, follow the instructions up until baking (don’t bake) then follow the same instructions to cover and reheat.
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