Vegan Spinach Artichoke Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan pasta bake with spinach, artichokes, and cashew sauce finished with breadcrumbs or vegan cheese. It tastes like the beloved spinach artichoke dip transformed into a comforting dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 14 oz short pasta ((penne, ziti, rotini, or bow ties))
- 1 ½ cups raw cashews ((softened if needed, see step 3))
- 2 cups unsweetened plant-based milk ((such as oat or soy))
- ¼ cup nutritional yeast
- ¼ cup lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 4 cloves garlic (minced or pressed)
- 10 oz fresh spinach ((or frozen, thawed and squeezed dry))
- 12 oz marinated artichokes ((about 2 cups), drained and roughly chopped)
- Breadcrumb topping: ½ cup breadcrumbs + 2 tablespoons melted vegan butter
- Cheesy topping: ½ to 1 cup vegan mozzarella (grated)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 836mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 191mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 836MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.