• Kim Campbell

Spinach Artichoke Pasta Bake

Updated: Jun 22, 2018

Refurbishing traditional recipes is a creative challenge that I love tackling.  During our 10 day Jumpstarts at PlantPure, we have used many classic family recipes to lure people into the plant-based lifestyle; going plant-based doesn’t mean we must sacrifice flavor.  In fact, the flavors and textures that can be found in the Plant Kingdom are amazing. 

I recently posted a recipe that came from a Betty Crocker Magazine.  Here’s how I made this recipe plant-based by making a few simple tweaks.  I was able to reduce the fat calories by more than half!  A Spinach artichoke dip turned into a hearty delicious casserole with an assortment of colorful veggies!



Prep Time: 30 minutes Cook Time: 30 minutes

Yields: 6 servings


Ingredients:

10 oz uncooked rotini pasta (100% whole grain)

8 oz package Butler Soy Curls, hydrated

1 red onion, diced

6 garlic cloves, minced

1/2 teaspoon crushed red pepper

One-14 ounce can artichoke hearts, drained and coarsely chopped

12-14 ounce package frozen chopped spinach, thawed

1 cup roasted red bell peppers, drained and chopped

salt/pepper to taste

1 cup whole wheat bread crumbs combined with 3 tablespoons nutritional yeast flakes


Cheese Sauce:

3/4 cup raw cashews

1 cup water

1 cup plant-based milk

2 teaspoons lemon juice

4 garlic cloves

2 teaspoons Dijon mustard

3 tablespoons nutritional yeast flakes

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/8 teaspoon nutmeg


Directions:

  1. Preheat oven to 375 ° degrees.

  2. Cook pasta according to packaged instructions.

  3. Hydrate soy curls by placing them in a bowl of warm water for 10-12 minutes. Drain and set aside.

  4. In a fry pan, saute the onion, garlic, and red pepper flakes until onion is tender.

  5. Place the cheese sauce ingredients into a high powered blender and blend until smooth and creamy.

  6. In a large bowl, add the cooked pasta, hydrated soy curls, sautéed onions, garlic, and red pepper flakes, artichokes, spinach, and roasted red bell peppers, and the entire cheese sauce recipe. Mix until thoroughly combined. Add salt/pepper to taste.

  7. Place the mixture into a parchment lined 9 x 12 inch casserole dish and cover with the breadcrumbs and nutritional yeast flakes. Bake uncovered for 20-30 minutes or until golden.


Kim's Hints: You can add additional veggies such as peas or carrots if you are looking for a bigger or different variety of veggies.


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© 2018 by Kim Campbell