Spinach Artichoke Pasta Bake with Cashew Cream Sauce

Creamy and bursting with cashew and veggie flavor, this Spinach Artichoke Pasta Bake with Cashew Cream Sauce is Vegan, non-dairy, and great for gut health!

Vegan Spinach Artichoke Pasta with Cashew Cream Sauce

I love creamy pasta, but dairy products can be hard on gut-health. In this Vegan approved recipe, a creamy-cashew flavored sauce tops a bed of spinach, artichoke hearts and pasta. It’s then baked so that all of the flavors simmer together in perfect non-dairy harmony. 

Trying to avoid dairy can sometimes be a challenge. Whether you’re Vegan, allergic, or just trying to up your gut health game, this recipe will give you a flavorful boost toward your goals. Packed with healthy veggie protein, calcium, iron, folate, and more, spinach and artichokes truly are wonder veggies. Add to that protein from the cashews and use either a whole wheat pasta or veggie-noodle pasta, and you’ve got a delicious and super-healthy meal.  

Why you will love this Healthy Spinach Artichoke Pasta Bake

  • It’s a non-dairy recipe that’s still creamy.
  • Spinach and Artichoke hearts provide plenty of vitamins and minerals.
  • It’s easy to make, and stores for up to a week. 

How to Make the Perfect Spinach Artichoke Pasta Bake

Main Ingredients: 

Rigatoni or your choice of pasta

frozen spinach

artichoke hearts

cashews, soaked for 2 hours in hot water

nutritional yeast

almond/cashew milk

Directions and Tips:

Step 1: Soak 

Soak your cashews for 2 hours in a bowl of hot water. Note: Do not soak overnight. The texture will be too watery.

Step 2: Cook Pasta

Whichever pasta you choose, cook until al dente, and set aside. 

Step 3: Blend 

Except for artichoke, spinach, and pasta add all of the remaining ingredients to a blender. Blend until creamy, scraping as necessary. 

Step 4: Sauté

In a pot, over medium-low heat, saute the spinach and artichoke in olive oil for 2 minutes.

Step 5: Add Sauce

Slowly add the cashew cream sauce to the spinach and artichoke, stirring to combine.

Step 6: Top Pasta

Top the pasta with your cream sauce. At this point, you can either serve hot, or bake for an additional 15 minutes at 300 degrees, covered, to allow the sauce and pasta to congeal.     

Frequently asked Questions 

What is the healthiest pasta alternative?

There are several healthy pasta alternatives on the market. The easiest to find include whole wheat pasta, zucchini noodle pasta, cauliflower pasta, or quinoa pasta. If you are looking to go easy on your gut health, pick a vegetable based pasta that won’t upset your stomach with gluten. 

Is cashew cream healthier than cream?

Like dairy cream, cashew cream is high in calories and fat. However, cashew cream has unsaturated fats, whereas dairy has saturated fats. Cashews are also not subject to hormones, preservatives, or other processing that dairy products are processed with. Furthermore, cashews are significantly higher in protein and easier to digest.

For More Pasta Recipes, Check Out:

World’s Best Spaghetti Sauce

5 Herb Chicken Pasta Salad

Sundried Tomato Pesto Pasta with Spring Vegetables

Vegan Zucchini Noodles with Bolognese

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5 from 1 vote

Spinach Artichoke Pasta Bake with Cashew Cream Sauce

Creamy and bursting with cashew and veggie flavor, this Spinach Artichoke Pasta Bake with Cashew Cream Sauce is Vegan, non-dairy, and great for gut health!
Course Main Course
Cuisine Italian
Keyword dinner, healthy, non-dairy, pasta, pasta dinner, vegan

Equipment

Prep Time 15 minutes
Cook Time 30 minutes
Cashew soak time 2 hours
Total Time 2 hours 45 minutes
Servings 4
Calories 472kcal

Ingredients

  • 8 oz Rigatoni
  • 10 oz spinach frozen
  • 1 can artichoke hearts
  • 1 cup cashews soaked for 2 hours in hot water
  • 1/4 cup yeast nutritional
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup cashew milk optional: almond milk
  • 1 tsp garlic powder
  • 1 tbsp olive oil

Instructions

  • Soak Cashews for 2 hours in a bowl of hot water
  • Cook your choice of pasta until al dente.
  • Add cashews, yeast, salt and pepper, cashew milk, and garlic powder to a blender or food processor. Blend until creamy, scraping the sides as necessary.
  • In a saucepan, over medium-low heat, sauté the spinach and artichoke in olive oil for 2 minutes.
  • Slowly add the cream sauce to the pasta, stirring to combine.
  • Top pasta with spinach and artichoke cream sauce. At this point, you can either serve hot, or bake for an additional 15 minutes at 300 degrees, covered, to allow the sauce and pasta to congeal further.

Nutrition

Calories: 472kcal | Carbohydrates: 60g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 617mg | Potassium: 785mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6647IU | Vitamin C: 20mg | Calcium: 97mg | Iron: 5mg
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