You will love this delicious creamy Vegan Spinach and Artichoke Pasta Bake recipe.It’s like having spinach and artichoke dip, but for dinner! Dairy-free, plant-based & so easy to make.Just when I thought pasta could not get more comforting, creamy and delicious, than my Fettucine Alfredo, I used my Spinach Artichoke dip for inspiration for this Creamy Vegan Spinach Artichoke Pasta, topped with breadcrumbs.It’s fresh yet oh so creamy, fancy yet very easy to make any day of the week, and as tasty as can be.

It’s basically the same concept as a restaurant-style spinach & artichoke dip but served as a pasta bake.I use tofu for the creamy base in this one.To make it without soy, just use my nut based spinach artichoke dip.

Thin it a bit with non dairy milk, mix in the pasta and done.This pasta bake is a great dish for an easy weeknight dinner, but as it is such a crowd-pleaser, it would also be perfect for a big party!Many creamy vegan pasta dishes rely on soaked blended cashews for that perfect silky texture.Here I wanted to offer you a nut-free version so we use tofu.My tofu-based sauce has the same smooth consistency as cashews with zero prep effort as you don’t have to remember soaking the nuts and the dish only has a fraction of the fat and calories.The silken tofu and non-dairy milk make the sauce so sinfully creamy, and the nutritional yeast adds such a wonderful cheesy flavor.To really give the umami notes in this dish a boost, I added a small amount

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