Baked Creamy Vegan Spinach Artichoke Pasta
Rebecca Pytell/ Photo credit: Strength and Sunshine
6-8 Servings
Ingredients
- 1 12 oz Box of Gluten-Free Penne
- 4 Cups Frozen Spinach (defrosted, drained)
- 1 12 oz Jar of Plain Artichoke Hearts (chopped)
- ½ Cup Chopped Sweet Onion
- 2 Tsp Extra Virgin Olive Oil
- 1 Tsp Minced Garlic
- ½ Tsp Black Pepper
- 8 oz Plain Vegan Cream Cheese (I use Daiya)
- ½ Cup Unsweetened Plain Coconut Yogurt
- 1 Tsp Lemon Juice
- ½ Cup Vegan Mozzarella Shreds (I use Daiya or So Delicious)
- ¼ Cup Homemade Vegan Parmesan Cheese – One cup hemp seeds and one cup nutritional yeast – blend until completely combined.
Instructions
-
- Preheat the oven to 375°F.
- Boil the pasta according to package directions for 8 minutes, drain, and set aside.
- In a large cast iron skillet*, heat the olive oil and saute the spinach, artichokes, onion, garlic, and pepper, until soft.
- Mix together the lemon juice and coconut yogurt while the veggies saute.
- Now add the cream cheese, “sour cream mixture”, and mozzarella to the sauteing veggies.
- Mix together until you have a creamy dip and then fold in the cooked penne pasta.
- Turn the heat off on the stove, top your skillet with the homemade parmesan, and bake the entire pasta skillet in the oven for 15 minutes.
*If you don’t have a cast iron skillet, you can make the creamy dip part of this recipe in a separate sauté pan, fold in the pasta, and then transfer to a standard baking dish.
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