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a serving of vegan spinach and artichoke pasta bake on a white plate
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4.97 from 54 votes

Vegan Spinach Artichoke Pasta Bake

You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! Nutfree.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: pasta recipe with artichokes, spinach pasta recipe, vegan pasta bake
Servings: 4
Author: Vegan Richa

Ingredients

  • 7-8 oz pasta , such as shells, penne or ziti
  • 5 oz spinach (thawed if frozen, finely chopped if fresh)
  • 14 oz can of artichoke hearts drained and chopped

Sauce

  • 1 tsp oil
  • 1/2 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 7 oz firm tofu or silken tofu , see notes for Soyfree
  • 1 1/4  cup non dairy milk such as almond, oat, or soy
  • 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

Topping

  • 1/4 cup breadcrumbs
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried italian herbs such as oregano, thyme, rosemary
  • a good dash of salt
US Customary - Metric

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.

Video

Notes

  • As the pasta will bake in the sauce for an additional 20 minutes, you absolutely get away with undercooking the pasta a bit. At least make sure you don't overcook them before baking as they might turn too soft.
  • For some added spice, add in some chopped green chiles or jalapeños halfway through sauteeing the onions.
  • Feel free to add a dash of Cajun seasoning for a Southern twist.
  • You could serve this vegan spinach pasta topped with sliced green onions for fancy date night presentation.
  • For Soy-free: Use my nut based spinach artichoke dip as the pasta sauce. Add non dairy milk as needed.

Nutrition

Calories: 411.73kcal | Carbohydrates: 60.11g | Protein: 15.56g | Fat: 13.92g | Saturated Fat: 1.54g | Sodium: 484.2mg | Potassium: 530.81mg | Fiber: 6.48g | Sugar: 4.6g | Vitamin A: 4352.22IU | Vitamin C: 33.48mg | Calcium: 199.55mg | Iron: 3.46mg