You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! Nutfree.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: American

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

Method

  1. Cook the pasta according to instruction and set aside. thaw the spinach if using frozen. Chop the artichoke hearts.
  2. Heat oil in a skillet over medium heat. Add minced onions, garlic and pinch of salt and cook until golden.
  3. 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.
  4. 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.
  5. 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.
  6. Bake the pasta at 400 F (205 C) for 22 mins. Then broil for a minute or so to brown the topping.
  7. Remove the dish from the oven, and serve. Store: Cool completely and refrigerate for upto 3 days.

For making this on the stovetop:

  1. Combine the spinach, chopped artichokes and sauce and bring to a boil.
  2. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.