Cooked - Vegan Spinach Artichoke Pasta Bake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Spinach Artichoke Pasta Bake

4.0

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

1 tsp oil

½ onion, finely chopped

3 cloves of garlic, finely chopped

7 oz firm tofu or silken tofu, see notes for Soyfree

1 ¼ cup non dairy milk such as almond, oat, or soy

1 tsp flour

½ tsp onion powder

¼ tsp ground mustard

½ tsp dried basil or dill

½ tsp salt

2 tbsp nutritional yeast, more if needed

2 tsp lemon juice

1 -2 tsp miso

¼ cup breadcrumbs

¼ tsp red pepper flakes

½ tsp dried italian herbs such as oregano, thyme, rosemary

A good dash of salt

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).
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.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta Bake

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 3 weeks ago

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