Hannah, MS RD | Plant-Based Nutrition for Moms

VEGAN SPINACH + ARTICHOKE PASTA BAKE

Name: VEGAN SPINACH + ARTICHOKE PASTA BAKE
Yield: 3 servings
Ingredients: 1 Tbsp olive oil; 0.5 onion; 4 garlic; 8 oz silken tofu; 1.25 cup non dairy milk; 2 tbsp nutritional yeast; 1 Tbsp miso; 0.5 lemon juice; 1 tsp flour; 0.5 tsp onion powder; 0.25 tsp ground mustard; 0.5 tsp salt; 8 oz whole wheat pasta; 1 can white cannelini beans; 10 oz frozen spinach; 10 oz artichoke hearts

Ultra high-fiber AND high-protein plant-based dinner that checks all the cozy boxes for fall!

Yield3 servings

Ingredients

Tofu cream sauce

Directions

1
Preheat oven to 400 F.
2
Cook pasta according to package instructions, shaving 1-2 minutes off cooking time.
3
In a pan, saute onions and garlic in olive oil until fragrant. Remove from heat.
4
Add cooked onions and garlic and remaining sauce ingredients to a blender. Blend until smooth, adjust seasonings as needed.
5
In an oven-safe baking dish, combine cooked pasta, spinach, beans and artichoke hearts. Pour over sauce and mix well to combine. Top with breadcrumbs.
6
Bake for 20-25 minutes until pasta is bubbling and top is golden brown.

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