Baked Creamy Vegan Gluten-Free Spinach Artichoke Pasta (Allergy-Free)
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!
- Prep Time: 12 mins
- Cook Time: 15 mins
- Total Time: 27 mins
- Yield: 6-8 1x
- Category: Main
- Cuisine: American
Ingredients
Scale
- 1 12 oz Box of Gluten-Free Penne
- 4 Cups Frozen Spinach (defrosted, drained)
- 1 12 oz Jar of Plain Artichoke Hearts (chopped)
- 1/2 Cup Chopped Sweet Onion
- 2 Tsp Extra Virgin Olive Oil
- 1 Tsp Minced Garlic
- 1/2 Tsp Black Pepper
- 8 oz Plain Vegan Cream Cheese (I use Daiya)
- 1/2 Cup Unsweetened Plain Coconut Yogurt
- 1 Tsp Lemon Juice
- 1/2 Cup Vegan Mozzarella Shreds (I use Daiya or So Delicious)
- 1/4 Cup Homemade Vegan Parmesan Cheese
Instructions
- 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!
Notes
*If you don't have a cast iron skillet, you'll need to make the creamy dip part of this recipe in a separate saute pan, fold in the pasta, and then transfer to a standard baking dish.
Nutrition
- Serving Size: 1