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
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.