Your favorite party dip transformed into a creamy dairy-free pasta bake! This Baked Creamy Vegan Gluten-Free Spinach Artichoke Pasta is top 8 allergy-free, full of veggies, and cheesy flavor! It’s a cozy recipe for an easy weeknight family dinner that the kids will love too!
Spinach artichoke dip is something I always associate with my mom. She was always the one who jumped at any chance you could indulge in that creamy, cheesy, hot dip. It was something she would always order as an appetizer at restaurants or dig into first at parties and gatherings. Honestly, it was never something I chose to dip my chips into. I much preferred something like this, but alas, it grew on me as I got older (and ironically could no longer have it!) So I took it upon myself to remake spinach artichoke dip into a full on meal! One that’s gluten-free, vegan, allergy-free; most importantly dairy-free!
How do you make spinach artichoke dip into a dairy-free pasta?
It’s a lot easier than you’d think! Of course we’re keeping the spinach and the artichokes, but we’re making some dairy-free swaps when it comes to the cream cheese, sour cream, and cheese! Any dish that heavily relies on dairy can always be made dairy-free with one-to-one swaps! Same with any pasta dish being gluten-free by just using your favorite gluten-free pasta (don’t over complicate these dietary restrictions!) Essentially you’ll be making spinach artichoke dip and then tossing it with the pasta and finishing it off in the oven to get a nice crisp “cheesy” top!
What ingredients are in this vegan gluten-free spinach artichoke pasta?
Grab your favorite gluten-free penne pasta (I like Ronzoni) and let that do its thing. For the creamy spinach artichoke component, you get to use frozen spinach and jarred artichoke (super easy!), onion, garlic, and a touch of good quality olive oil. Saute that up and then add plain dairy-free cream cheese, dairy-free (and soy-free) sour cream (using dairy-free yogurt and lemon juice!), vegan mozzarella shreds, and you’ll be topping this entire skillet pasta bake with my homemade vegan parmesan cheese! This is a completely top 8 allergy-free spinach artichoke pasta so I recommend using Daiya cream cheese, So Delicious coconut yogurt (currently there are no retail top 8 allergy-free sour creams), and Daiya or So Delicious mozzarella shreds.
Do you have to bake this spinach artichoke pasta in a cast iron skillet?
I kinda, really, totally, want you to! Why? Spinach artichoke dip is typically served hot, cheesy, melty, and bubbly in a cast iron skillet. The skillet keeps the dip warm while being perfect for baking in a hot oven. Plus, anything in a cast iron skillet is magic and gets a special “taste” to it that one just can not describe with words! I used my trusty Lodge 10.25 inch cast iron skillet (the one I always recommend). It was just the perfect size to fit this pasta in; anything smaller won’t work. Of course, if you really don’t have access to a cast iron (better buy one stat!), you can use any large baking dish.
Baking this ultra creamy cheesy spinach artichoke pasta in the skillet for just 15 minutes gets the top nice and crisp with the vegan parm, and so ooey gooey with the cream/cheeziness inside! It’s an indulgent dish, but one that’s fit for an easy, delicious, weeknight dinner when you need some comfort food or a nice warming hearty meal! Bonus points: You’ll EASILY be able to get the kids to get in their greens; from the spinach to the artichokes! Veggies makes this creamy pasta healthy…right?
Baked Creamy Vegan Gluten-Free Spinach Artichoke Pasta
- 1 12 oz Box of Gluten-Free Penne
- 4 Cups Frozen Spinach (defrosted, drained)
- 1 12 oz Jar of Plain Artichoke Hearts (chopped)
- ½ Cup Chopped Sweet Onion
- 2 Tsp Extra Virgin Olive Oil
- 1 Tsp Minced Garlic
- ½ Tsp Black Pepper
- 8 oz Plain Vegan Cream Cheese (I use Daiya)
- ½ Cup Unsweetened Plain Coconut Yogurt
- 1 Tsp Lemon Juice
- ½ Cup Vegan Mozzarella Shreds (I use Daiya or So Delicious)
- ¼ Cup Homemade Vegan Parmesan Cheese
- Preheat the oven to 375°F.
- Boil the pasta according to package directions for 8 minutes, drain, and set aside.
- In a large cast iron skillet, heat the olive oil and saute the spinach, artichokes, onion, garlic, and pepper, until soft.
- Mix together the lemon juice and coconut yogurt while the veggies saute.
- Now add the cream cheese, "sour cream mixture", and mozzarella to the sauteing veggies.
- Mix together until you have a creamy dip and then fold in the cooked penne pasta.
- Turn the heat off on the stove, top your skillet with the homemade parmesan, and bake the entire pasta skillet in the oven for 15 minutes.
- Remove and serve!
Basically, this baked vegan and gluten-free penne is going to be your new definition of spinach artichoke dip! Who cares about chips when you can replace the carb component with PASTA!? So delicious, ultra creamy, crazy full of flavor, and it has veggies! What a dinner win! You’ll want to bake this spinach artichoke pasta up STAT and let me know when you do (tag me on Instagram @rebeccagf666); you’ll be in dreamy creamy dairy-free pasta heaven!
So tell me:
+ Were/are you a spinach artichoke dip fan? If not, what was/is your favorite appetizer dip?
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