Vegan Spinach and Artichoke Pasta Bake

if you are looking for a weekday meal with a wow factor, then look no further than my Vegan Spinach and Artichoke Pasta Bake! this may be one of my favorite pasta dishes of all time AND, you only need one baking pan.

love those kinds of meals where you throw everything into a bowl, mix it up and let the food do it’s thing.

Vegan Spinach and Artichoke Pasta Bake is a one pan pan meal that is done in under 40 minutes!

sounds like a dream right? it is! perfect for a family weeknight dinner or even meal prep for a few days.

spinach and artichoke dip was one of my faves before i went vegan, so what better way to satisfy my plant based craving than to make a pasta dish out of it?!

all you need is some pasta of your choosing- i went with brown rice gluten free penne pasta.

then, you will need frozen spinach, canned and marinated artichokes, raw cashews, veggie stock, dijon mustard, some seasoning and vegan cheese.

honestly, it won’t get easier than this meal! the ingredients are AMAZING too! super wholesome and minimal.

the cashews are blended into a silky smooth sauce and then, at the very end, you can add the marinated artichokes.

you only pulse the blender or food processor a few times, because the artichokes are meant to be chunky and add texture to the sauce.

after the cashew sauce is poured over the pasta and frozen spinach, you can add 32 ounces veggie stock.

the mixture will seem a bit watery once everything is mixed together but it’s supposed to be that way.

once everything bakes in the oven, the pasta cooks to perfection and the creamiest sauce ever is created. it’s honestly heavenly.

here’s everything you need to make Vegan Spinach and Artichoke Pasta Bake

1 cup raw cashews soaked, drained and rinsed

unsweetened plain dairy free milk

1 tsp dijon mustard

1 lb pasta of your choosing

1 and 1/4 cup frozen spinach

32 ounces veggie stock

12 ounces store bought marinated artichoke hearts (drain the liquid)

onion powder

garlic powder

sea salt and pepper to taste

1 bag vegan mozzarella

if you love my Vegan Spinach and Artichoke Pasta Bake, then try these other pasta dishes from my blog!

Greek-Style Easy Pasta Salad

Easy Vegan Pumpkin Pasta Sauce

Creamy Vegan Summer Pasta Salad

8 Ingredient Sun-dried Tomato Pasta

Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Semi-Homemade Vegan Pasta Bake

Orange Miso Pasta and Greens

Vegan Greek Village Pasta Salad

Spicy Veggie Pasta Stew

The Best Vegan Taco Pasta Salad

are you going to make my Vegan Spinach and Artichoke Pasta Bake?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Vegan Spinach and Artichoke Pasta Bake

Recipe by MaryCourse: Lunch u0026amp; Dinner, Pasta
Servings

5

servings
Prep time

10

minutes
Cooking time

37

minutes

Ingredients

  • 1 lb gluten free pasta of your choosing

  • 1 and 1/4 cup frozen spinach

  • cashew sauce
  • 1 cup raw cashews soaked in hot water for an hour, drained and rinsed

  • 1 cup unsweetened plain dairy free milk

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp dijon mustard

  • 1/2 tsp (or more sea salt to taste)

  • 12 ounces store bought marinated artichoke hearts (drain the liquid)

  • 32 ounces veggie stock
  • 1 bag shredded vegan mozzarella

Directions

  • preheat the oven to 375 degrees.
  • add the pasta and spinach to a 9 x 13 baking or casserole dish.
  • for the cashew sauce, blend all ingredients but the artichoke hearts until a silky smooth sauce forms.
  • then, add the marinated artichokes and pulse the blender a few times until the artichokes are broken up into small pieces.
  • pour 32 ounces of veggie stock over the spinach, pasta, and cashew sauce. mix everything together well.
  • then, add one bag of vegan mozzarella to the top (it’s ok if it sinks), and cover the top with aluminum foil.
  • bake at 375 degrees for 25 minutes covered. then, carefully remove the aluminum foil and bake another 10 minutes. lastly, broil for 2 minutes and then it’s done!
  • store in the fridge in an airtight container and enjoy!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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