Vegan Spinach Artichoke Pasta Bake
A creamy, dairy-free pasta bake packed with spinach, artichokes, and plant-based protein. This quick and flavorful vegan dinner is perfect for weeknight meals, meal prep, or a cozy comfort food night. High in fiber, protein, and healthy fats, it satisfies cravings without the guilt.
Equipment
- 1 large pot (for pasta)
- 1 skillet
- 1 blender
- 1 baking dish (approx. 8x8 inches)
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
Pasta and Vegetables:
- 7 –8 oz pasta shells, penne, or ziti
- 5 oz fresh or frozen spinach thawed and chopped
- 14 oz can artichoke hearts drained and chopped
Sauce:
- 1 tsp oil olive or avocado
- ½ cup onion finely chopped (approx. ½ medium onion)
- 3 cloves garlic minced
- 7 oz firm or silken tofu soy-free option: use nut-based tofu alternative
- 1¼ cup unsweetened non-dairy milk almond, oat, or soy
- 1 tsp flour
- ½ tsp onion powder
- ¼ tsp ground mustard
- ½ tsp dried basil or dill
- ½ tsp salt adjust to taste
- 2 tbsp nutritional yeast or more for cheesiness
- 2 tsp lemon juice
- 1 –2 tsp miso paste
Topping:
- ¼ cup breadcrumbs
- ¼ tsp red pepper flakes
- ½ tsp dried Italian herbs oregano, thyme, rosemary
- Dash of salt
- Optional: vegan parmesan
Instructions
- Pasta Preparation: Bring a large pot of salted water to a boil. Add 7–8 ounces of your chosen pasta, such as shells, penne, or ziti. Cook the pasta until it is just al dente—slightly firmer than usual—because it will continue cooking in the oven. Drain thoroughly and set aside in a large mixing bowl. Lightly drizzle a teaspoon of olive oil over the pasta to prevent sticking, and toss gently.
- Spinach Preparation: If using frozen spinach, allow it to thaw completely, then squeeze out any excess water using a clean kitchen towel or paper towels. If using fresh spinach, wash thoroughly, remove tough stems, and chop finely. Set the prepared spinach aside.
- Artichoke Preparation: Drain a 14-ounce can of artichoke hearts, then chop them into bite-sized pieces. Set them aside in a small bowl, ready to combine with the pasta and sauce.
- Onion and Garlic Sauté: Heat 1 teaspoon of oil in a medium skillet over medium heat. Add ½ cup finely chopped onion and a pinch of salt. Sauté until the onion turns soft and translucent, about 4–5 minutes. Then add 3 cloves of minced garlic and cook for another 1–2 minutes, until fragrant. Make sure the garlic does not burn. Remove the onion and garlic mixture from heat and allow it to cool slightly before blending.
- Sauce Blending: In a blender, combine the sautéed onion and garlic with 7 ounces of firm or silken tofu, 1¼ cups unsweetened non-dairy milk, 1 teaspoon flour, ½ teaspoon onion powder, ¼ teaspoon ground mustard, ½ teaspoon dried basil or dill, ½ teaspoon salt, 2 tablespoons nutritional yeast, 2 teaspoons lemon juice, and 1–2 teaspoons miso paste. Blend on high until the sauce is completely smooth and creamy. Taste the sauce and adjust seasonings as needed—add extra salt, lemon juice, nutritional yeast, or herbs to suit your preference.
- Combine Pasta, Vegetables, and Sauce: Lightly grease an 8x8-inch (or similar) baking dish with a small drizzle of olive oil. Add the cooked pasta, prepared spinach, chopped artichokes, and the blended sauce. Gently toss everything together using a spatula or wooden spoon until all pasta and vegetables are evenly coated with the creamy sauce. To capture any remaining sauce, rinse the blender with 2 tablespoons of water and pour it into the dish—this ensures nothing is wasted.
- Prepare the Topping: In a small bowl, combine ¼ cup breadcrumbs with ¼ teaspoon red pepper flakes, ½ teaspoon dried Italian herbs (such as oregano, thyme, or rosemary), and a pinch of salt. Optionally, add a sprinkle of vegan parmesan for extra flavor. Sprinkle this mixture evenly over the top of the pasta. Drizzle or lightly spray a little olive oil over the topping to ensure a golden, crunchy finish when baked.
- Baking: Preheat your oven to 400°F (205°C). Place the prepared baking dish in the oven and bake for 22 minutes, until the sauce is bubbly and the topping is lightly golden. For a perfectly browned crust, switch the oven to broil for an additional 1–2 minutes—watch carefully to avoid burning.
- Stovetop Option: If you prefer not to bake, you can make this pasta entirely on the stovetop. In a large skillet, combine the blended sauce, chopped spinach, and artichokes. Bring the mixture to a gentle boil over medium heat. Add the cooked pasta, stir to coat evenly, cover, and cook for 2–3 minutes until heated through. Sprinkle with red pepper flakes, dried herbs, and vegan parmesan before serving.
- Serving: Remove the pasta bake from the oven and let it rest for 3–5 minutes to allow flavors to settle. Use a spatula to serve portions onto plates.For an extra touch, garnish with fresh herbs such as chopped parsley or sliced green onions. Enjoy immediately while warm and creamy.
- Storage Instructions: Allow the pasta bake to cool completely. Transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until heated through. This dish can also be frozen for up to 2 months—thaw in the refrigerator overnight before reheating.
Notes
- Undercook the pasta slightly before baking to avoid mushy results. Since it will continue to cook in the oven, slightly firm noodles hold their texture best.
- When using frozen spinach, ensure all excess water is squeezed out to prevent a watery sauce. Fresh spinach should be chopped finely to blend seamlessly with the creamy sauce.
- For richer flavor, use firm tofu instead of silken, or blend a combination of both to achieve a creamier yet structured sauce.
- Taste the sauce before combining with pasta—some tofus can be bland, so additional nutritional yeast, miso, or herbs can elevate the flavor.
- Optional toppings like vegan parmesan, crushed nuts, or extra herbs enhance both flavor and presentation, making this dish versatile for casual or special meals.
