Wholesome Creamy Spinach and Mushroom Pasta Bake

Dig into this Wholesome Creamy Spinach and Mushroom Pasta Bake, a fulfilling vegan dish that combines the earthiness of mushrooms with vibrant spinach, all enveloped in a creamy, plant-based sauce. This comforting bake is perfect for weeknight dinners or meal prep, providing a nutritious and delicious option that will please everyone at the table.

The key to achieving a rich, creamy texture without dairy lies in the combination of cashews and nutritional yeast, providing both creaminess and a cheesy flavor. Topped with crispy breadcrumbs, this pasta bake is sure to become a new family favorite!

Wholesome Creamy Spinach and Mushroom Pasta Bake

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 350 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 8 oz pasta (gluten-free if desired)
• 1 cup raw cashews, soaked for 2-4 hours
• 1 cup vegetable broth
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cups mushrooms, sliced
• 3 cups fresh spinach
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup breadcrumbs (gluten-free if desired)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, oregano, salt, and pepper. Blend until smooth and creamy.
4. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.
5. Add sliced mushrooms and cook until they are tender and browned, about 5-7 minutes. Stir in minced garlic and fresh spinach, cooking until the spinach wilts.
6. In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and the creamy cashew sauce. Mix until well combined.
7. Transfer the pasta mixture to a baking dish and top with breadcrumbs.
8. Bake in the preheated oven for about 20-25 minutes, or until the top is golden and crispy. Serve warm and enjoy!

Notes

For a nut-free version, substitute cashews with silken tofu in the sauce.

To make this dish gluten-free, simply use gluten-free pasta varieties. You can also switch up the vegetables by adding in bell peppers or zucchini for extra color and nutrients. If you prefer a bit of heat, consider mixing in some red pepper flakes to the sauce.

For storage, keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. You can also freeze the pasta bake before baking; just thaw in the fridge overnight and bake as directed when ready to enjoy!