Spinach Artichoke Pasta Bake
Craving a cheesy, hearty, delicious, and flavorful dish this weeknight? You definitely need to try this Spinach Artichoke Pasta Bake!
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Servings: 10 servings
Calories: 342kcal
Ingredients
- 1 pound penne pasta (I used gluten-free)
- 1 tablespoon avocado oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 8 ounces fresh spinach
- 1 8-ounce package vegan cream cheese
- 1/2 cup vegan mayonnaise
- 1/2 cup coconut milk
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup fresh parsley chopped
- 1 tablespoon dried Italian seasoning
- 1 teaspoon sea salt
- 16 ounces marinated artichokes drained and chopped
- 2 cups vegan mozzarella shreds (optional)
Instructions
- Bring a large pot of water to boil in a large pot. Add pasta and cook until tender, according to the package directions. Drain and set aside.
- Preheat the oven 425℉. Brush or lightly spray a 9x13 casserole pan with oil.
- Heat a large saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds. Add the spinach and cook until wilted, constantly stirring for about a minute.
- Add vegan cream cheese, vegan mayonnaise, coconut milk, nutritional yeast flakes, onion powder, garlic powder, parsley, Italian seasoning, and salt. Cook for another minute.
- Stir in marinated artichoke hearts and pasta to coat with the sauce.
- Spoon pasta into a prepared casserole pan, topped with the vegan mozzarella, and bake for 30 minutes.
- When they are perfectly golden brown and bubbling, take them out from the oven and allow them to sit for 5 minutes before serving.
Nutrition
Calories: 342kcal | Carbohydrates: 41g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 493mg | Potassium: 307mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2715IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 2mg