This spinach artichoke baked pasta features a rich, creamy cashew sauce and a crisp toasted breadcrumb topping. It’s a cozy, plant-based casserole that’s ideal for a satisfying weeknight dinner or a make-ahead meal for busy evenings.
If you want an easy, delicious casserole that the whole family will enjoy, this vegan spinach artichoke baked pasta is a great choice.
Made with a velvety cashew-based sauce and finished with golden breadcrumbs, this dish feels indulgent while remaining fully plant-based.
Serve this pasta with a simple green salad or a light soup for a complete, comforting meal.
Why You’ll Love This Recipe
- Plant-based and dairy-free: This recipe is completely vegan—no dairy, eggs, or animal products—while still delivering a rich, creamy texture.
- Creamy sauce with a crunchy finish: The cashew sauce coats the pasta for a silky mouthfeel, and the toasted breadcrumbs add contrast and crunch.
- Easy weeknight casserole: It’s straightforward to prepare, reheats well, and works nicely as leftovers or a make-ahead main.
Ingredient Notes
Artichoke hearts: Jarred artichoke hearts are convenient and work well here—drain and chop before roasting.
Cashews: Soak raw cashews in hot water for at least 30 minutes to get a very smooth sauce. Longer soaking or using a high-speed blender will give the creamiest result.
Garlic: Fresh garlic gives the best flavor. Roasting the garlic gently mellows and sweetens it, enhancing the sauce.
Nutritional yeast: Adds a cheesy, savory depth without dairy—an essential element for this vegan sauce.
See the ingredients list below for exact quantities.
Substitutions & Additions
Gluten-free: Use gluten-free pasta and gluten-free breadcrumbs to make the casserole gluten-free.
Add heat: Stir in 1–2 teaspoons crushed red pepper while sautéing vegetables for a spicy kick.
No oven needed: Skip the breadcrumb topping and bake step to serve this as a stovetop creamy pasta.
Extra vegetables: Boost the veg content with additional spinach, mushrooms, roasted peppers, or zucchini. Roasted or sautéed vegetables blend nicely with the sauce.
Step-by-Step Instructions
Step 1: Preheat the oven to 350°F (175°C). Bring a small pot of water to a boil, remove from heat, and pour it over 1/2 cup raw cashews to soak for at least 30 minutes. Meanwhile, dice 1 yellow onion and peel a head of garlic.
Wrap the garlic cloves in foil with a little olive oil and toss the onion in olive oil and salt. Roast the onion and wrapped garlic on a baking sheet for 15 minutes.
Step 2: Remove the garlic from the oven, add chopped artichoke hearts to the baking sheet, and roast another 15 minutes until the vegetables are tender and slightly caramelized.
Step 3: While the vegetables roast, cook ½ pound pasta according to package directions in a large pot. Before draining, reserve 2 cups of the pasta cooking water and set it aside.
Step 4: Drain and rinse the soaked cashews, then combine them in a blender with roasted garlic, 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon pepper, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1/4 cup oat milk, and about 1–2 cups of the reserved pasta water. Blend until very smooth. Adjust thickness with additional pasta water as needed.
Step 5: Warm the blended sauce gently in the empty pasta pot over medium-low heat for 3–5 minutes, stirring, until it thickens slightly. Add more reserved pasta water to reach a sauce that coats the back of a spoon.
Step 6: In a small skillet, melt 2 tablespoons plant-based butter over medium-low heat and add 1/2 cup breadcrumbs. Toast, stirring frequently, until golden and fragrant—about 2–3 minutes.
Step 7: Combine the drained pasta, sauce, roasted onion and artichokes, and 2 cups baby spinach in the pot. Stir until the spinach wilts slightly and everything is evenly coated.
Step 8: Transfer the mixture to a greased baking dish, sprinkle the toasted breadcrumbs over the top, and bake on the top rack for about 15 minutes until the topping is crisp and golden. Let the casserole rest a few minutes before serving.
Top Tip: Reserve pasta water before draining—starchy water helps thin and bind the cashew sauce for a silky finish.
Expert Tips
- Toast breadcrumbs first: Toasting breadcrumbs in plant-based butter before baking ensures a crisp, buttery topping that won’t go soggy.
- Make extra sauce: Double the cashew sauce if you want extra for reheating leftovers or for tossing with fresh pasta later.
- Bake on the top rack: Finish the casserole on the top rack to get the breadcrumbs golden without overcooking the pasta.
Frequently Asked Questions
The sauce is based on soaked cashews blended with oat milk, reserved starchy pasta water, vegetable stock or water, nutritional yeast, and lemon juice. The cashews create a naturally creamy, dairy-free base.
How do I keep it vegan?
All components of this recipe are plant-based: cashew cream replaces dairy cream, and plant-based butter is used for toasting breadcrumbs.
More Plant-Based Pasta Recipes You’ll Love
- Vegan Cajun Pasta
- Creamy Hummus Pasta
- Roasted Red Pepper Sauce Pasta
- Vegan Mushroom Pasta
If you try this recipe, please leave a star rating or a comment—feedback helps refine recipes and inspires new ideas.
Spinach Artichoke Baked Pasta
Author: Kelsey Riley
This baked pasta is creamy and savory with a crisp breadcrumb topping.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4
Calories: 499 kcal per serving
Equipment
- Baking sheet
- Large pot
- Blender
Ingredients
- ½ pound pasta
- 15 oz artichoke hearts, chopped
- 1 yellow onion, diced
- 1 tablespoon olive oil (for roasting)
- ½ teaspoon salt (adjust to taste)
- 2 cups baby spinach
- 2 tablespoons plant-based butter
- ½ cup breadcrumbs
Sauce Ingredients
- 1 head garlic (about 10 cloves), roasted
- ½ cup raw cashews, soaked and drained
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ¼ cup oat milk
- 2 cups reserved pasta water (approx.; adjust for consistency)
Instructions
- Preheat oven to 350°F (175°C). Soak cashews in hot water for at least 30 minutes.
- Wrap garlic with a drizzle of olive oil in foil. Toss diced onion with olive oil and salt. Roast onion and wrapped garlic for 15 minutes.
- Add chopped artichoke hearts to the sheet and roast another 15 minutes.
- Cook pasta according to package directions. Reserve 2 cups pasta water before draining.
- Blend drained cashews with roasted garlic, olive oil, salt, pepper, nutritional yeast, lemon juice, oat milk, and 1–2 cups reserved pasta water until smooth. Adjust thickness as needed.
- Warm the sauce briefly in the empty pasta pot over medium-low heat until it thickens slightly.
- Melt plant-based butter in a small skillet, add breadcrumbs, and toast until golden.
- Mix cooked pasta, sauce, roasted vegetables, and spinach. Transfer to a greased baking dish, top with toasted breadcrumbs, and bake about 15 minutes until the topping is crisp.
Notes
Store cooled leftovers in the refrigerator for up to three days. When reheating, add a splash of vegetable broth or reserved pasta water to restore creaminess.
Nutrition (per serving)
- Calories: 499 kcal
- Carbohydrates: 64.5 g
- Protein: 16.4 g
- Fat: 21.6 g
- Sodium: 1246 mg
- Fiber: 8.1 g
