Print

Baked Creamy Vegan Gluten-Free Spinach Artichoke Pasta (Allergy-Free)

baked-creamy-spinach-artichoke-pasta-skillet-pin

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!

Scale

Ingredients

Instructions

  1. Preheat the oven to 375°F.
  2. Boil the pasta according to package directions for 8 minutes, drain, and set aside.
  3. In a large cast iron skillet, heat the olive oil and saute the spinach, artichokes, onion, garlic, and pepper, until soft.
  4. Mix together the lemon juice and coconut yogurt while the veggies saute.
  5. Now add the cream cheese, “sour cream mixture”, and mozzarella to the sauteing veggies.
  6. Mix together until you have a creamy dip and then fold in the cooked penne pasta.
  7. 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.
  8. 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