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Creamy Vegan Spinach and Artichoke Pasta Bake Recipe

You will love this creamy Vegan Spinach and Artichoke Pasta Bake — a dinner-sized version of the classic dip. This dairy-free, plant-based bake is simple to prepare, rich and comforting. Jump to Recipe
side view of a serving of creamy vegan spinach artichoke pasta bake served in a white bowl

If you enjoy rich vegan pasta, this recipe takes inspiration from classic spinach and artichoke dip and turns it into a baked pasta main. The sauce is made creamy with tofu and non-dairy milk, flavored with nutritional yeast and a bit of miso for an umami boost. The dish is finished with a crunchy breadcrumb topping for texture.

overhead shot of a plate of vegan spinach and artichoke pasta bake with breadcrumb topping

This pasta bake is ideal for an easy weeknight dinner and also works well for feeding a crowd. Using silken or firm tofu creates a smooth, nut-free sauce that saves the soaking time required by cashew-based sauces while keeping fat and calories lower. Nutritional yeast adds a cheesy flavor, lemon juice cuts the richness, and miso deepens the savory notes.

Ingredients needed for making Vegan Spinach Artichoke Pasta Bake:

  • Pasta – Any shape you prefer; shells, penne or fusilli work nicely. Cook according to package directions.
  • Spinach – Frozen and thawed, or fresh and chopped; about 5 oz.
  • Artichokes – One 14 oz can of artichoke hearts, drained and chopped (choose water-packed, not oil-packed).
  • Nutritional yeast – For a cheesy, savory taste.
  • Tofu – Silken or firm tofu (about 7 oz) to create a creamy base; see notes for a soy-free alternative.
  • Miso paste – A small amount (1–2 tsp) adds a rich umami boost.
  • Seasonings – Onion powder, ground mustard, and dried basil or dill.
  • Lemon juice – A little acidity brightens the sauce.
  • Breadcrumb topping – Breadcrumbs mixed with red pepper flakes, dried Italian herbs (oregano, thyme, rosemary) and a pinch of salt; drizzle or spray with oil for browning.

overhead shot of ingredients needed for making spinach artichoke pasta bake

Tips and Variations

  • Undercook the pasta slightly since it will bake in the sauce for about 20 minutes. Avoid overcooking before baking to prevent mushy pasta.
  • Add chopped green chiles or jalapeños when sautéing the onions for extra heat.
  • If using marinated artichokes, reduce the added herbs and salt to taste.
  • For a Southern twist, try a dash of Cajun seasoning.
  • Top with sliced green onions for a more elegant presentation.
  • Add chopped water chestnuts before baking if you want additional crunch.
  • Soy-free option: use a nut-based spinach artichoke dip thinned with non-dairy milk as the sauce.

How to make Vegan Spinach Artichoke Pasta Bake – Step by Step

1. Cook the pasta according to package instructions and set aside. If using frozen spinach, thaw and squeeze out excess liquid. Chop the artichoke hearts.
2. In a skillet over medium heat, heat 1 tsp oil and sauté 1/2 finely chopped onion and 3 cloves minced garlic with a pinch of salt until golden.

chopped red onions being sauteed in a black skillet

3. Transfer the cooked onions and garlic to a blender with the tofu (about 7 oz), 1 1/4 cups non-dairy milk, 1 tsp flour, 1/2 tsp onion powder, 1/4 tsp ground mustard, 1/2 tsp dried basil or dill, 1/2 tsp salt, 2 tbsp nutritional yeast, 2 tsp lemon juice, and 1–2 tsp miso. Blend until very smooth. Taste and adjust salt, tang, or cheesiness; add more nutritional yeast or herbs if needed.

ingredients for creamy vegan spinach and artichoke pasta sauce in a blender

4. Preheat oven to 400°F (205°C). Drizzle a baking dish with a little olive oil. Add the cooked pasta, the blended sauce, the spinach and the chopped artichokes. Toss to combine. Rinse the blender with 2 tbsp water and add that to the dish to capture all the sauce.

overhead shot of a casserole dish with cooked shell pasta, spinach, and chopped artichokes

5. Mix 1/4 cup breadcrumbs with 1/4 tsp red pepper flakes, 1/2 tsp dried Italian herbs and a pinch of salt. Sprinkle this topping over the pasta and drizzle or spray a little oil over the crumbs for a golden finish.

spinach artichoke pasta bake ready to go in the oven

6. Bake at 400°F (205°C) for about 22 minutes, then broil for a minute or two to brown the top. Remove from the oven and serve hot.

spinach artichoke pasta bake topped with breadcrumb topping ready to go in the oven

side view close up of a red casserole dish with creamy vegan artichoke spinach pasta bake

Store leftovers in the refrigerator for up to 3 days. Reheat covered in the oven or microwave until warmed through.

Stovetop method

To prepare on the stovetop, combine the blended sauce, spinach and chopped artichokes in a large skillet and bring to a simmer. Add the cooked pasta, mix well, cover and cook for 1–2 minutes to meld flavors. Finish with red pepper flakes, dried herbs, and optional vegan parmesan.

overhead shot of a vegan spinach and artichoke pasta bake with breadcrumb topping

Ingredients (summary)

  • 7–8 oz pasta (shells, penne, ziti)
  • 5 oz spinach (thawed if frozen)
  • 14 oz can artichoke hearts, drained and chopped
  • 1 tsp oil, 1/2 onion, 3 garlic cloves
  • 7 oz tofu (silken or firm), 1 1/4 cup non-dairy milk
  • 1 tsp flour, seasonings: onion powder, ground mustard, dried basil/dill
  • 1/2 tsp salt, 2 tbsp nutritional yeast, 2 tsp lemon juice, 1–2 tsp miso
  • Topping: 1/4 cup breadcrumbs, 1/4 tsp red pepper flakes, 1/2 tsp dried Italian herbs, salt

Nutrition (approx.)

Per serving (estimate): 412 kcal, 60 g carbohydrates, 15.6 g protein, 13.9 g fat, 6.5 g fiber. Nutrition figures are estimates and should be used as a guide only.

Vegan Spinach Artichoke Pasta Bake

A comforting, dairy-free pasta bake inspired by spinach and artichoke dip. Nut-free option possible.
a serving of vegan spinach and artichoke pasta bake on a white plate

Ingredients

  • 7–8 oz pasta (shells, penne or ziti)
  • 5 oz spinach (thawed if frozen)
  • 14 oz can artichoke hearts, drained and chopped

Sauce

  • 1 tsp oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 7 oz firm or silken tofu
  • 1 1/4 cup non-dairy milk (almond, oat, soy)
  • 1 tsp flour
  • 1/2 tsp onion powder
  • 1/4 tsp ground mustard
  • 1/2 tsp dried basil or dill
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast (more to taste)
  • 2 tsp lemon juice
  • 1–2 tsp miso

Topping

  • 1/4 cup breadcrumbs
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried Italian herbs (oregano, thyme, rosemary)
  • Salt to taste

Instructions

  1. Cook pasta according to package directions. Set aside. Thaw and drain spinach if frozen. Chop artichokes.
  2. Heat oil in a skillet over medium heat. Sauté onion and garlic with a pinch of salt until golden.
  3. Blend the sautéed onion and garlic with tofu, non-dairy milk, flour, seasonings, nutritional yeast, lemon juice and miso until smooth. Adjust seasoning to taste.
  4. Preheat oven to 400°F (205°C). In a greased baking dish, combine pasta, sauce, spinach and chopped artichokes. Rinse the blender with 2 tbsp water and add to the dish.
  5. Top with the breadcrumb mixture and drizzle or spray a little oil over the crumbs.
  6. Bake for 22 minutes, then broil a minute or two to brown the topping. Remove and serve.

Stovetop method

  • Combine the sauce, spinach and artichokes in a skillet and bring to a simmer. Add cooked pasta, mix well, cover and cook 1–2 minutes. Finish with herbs and optional vegan parmesan.

Notes

  • Because the pasta bakes in the sauce, undercooking it slightly is fine to avoid over-softening.
  • Add chiles or jalapeños for heat while sautéing the onions.
  • Soy-free option: use a nut-based spinach artichoke dip thinned with non-dairy milk as the sauce.

Nutrition

Approx per serving: 412 kcal | Carbs 60 g | Protein 15.6 g | Fat 13.9 g | Fiber 6.5 g. Nutrition information is an estimate.