*This post is sponsored by Banza, but I never use products I don’t absolutely love!*
Have you ever come home from work, you’re exhausted, you want to just sit down, but you realize you have to make dinner? Well, may I present you with the easiest meal to ever exist. This easy vegan dump and bake spinach dip pasta is pretty much a one step meal. Add all the ingredients to a baking dish, stir, and bake. You have to stir it again halfway through, but that is it. Put your feet up and get ready for a seriously incredible, vegan and gluten-free meal!
What You Need For This Cheesy Spinach Dip Pasta:
- Banza Pasta Shells: This is hands down my favorite gluten-free pasta.
- Vegan Cheese: I like to use Violife Mozzarella style shreds.
- Vegan Cream and Non-Dairy Milk: Oat milk is my milk of choice.
- Onion and Garlic: Lots of garlic!
- Fresh Spinach: You can use frozen and thawed as well, but I love to use fresh.
- Dijon Mustard, Cayenne, Salt and Pepper: To give the pasta the perfect flavor.
Your girl loves a cheesy spinach dip and I wanted to create a whole meal around that flavor. This easy vegan dump and bake spinach dip pasta tastes just like a big scoop of the most delicious dip. It really doesn’t get much easier than this, even if you aren’t a great cook, this recipe will make you feel like a gourmet chef. You can serve this pasta on its own, or serve it on the side with some protein and other veggies if you want! Either way, this is the perfect simple spring meal!
Why Should You Make This Incredible One Dish Meal?
- This decadent meal is vegan AND gluten-free!
- With no effort at all, this pasta comes out thick, creamy and cheesy.
- There is nothing better than a whole meal you just pour into a dish and bake.
- This pasta is so freaking delicious.
- Dump and Bake pasta will now be your go to dinner plan!
Easy Vegan Dump and Bake Spinach Dip Pasta
Ingredients
- 16 Ounces Banza shell pasta*
- 2 Cups Non-dairy milk, unsweetened I used oat milk
- 1 1/2 Cups Vegan heavy cream, I used Country Crock Plant Cream
- 1/3 Cup Water
- 1/4 Cup Shallot, diced
- 6 Cloves Garlic, finely chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Salt + more to taste
- 1/4 teaspoon Black pepper
- Pinch of Cayenne pepper
- 8 Ounces Vegan Mozzarella, I used Violife
- 5 Ounces Fresh spinach
Instructions
- Preheat the oven to 375 degrees(F).
- Pour the pasta, milk, cream, water, shallot, garlic, Dijon, salt, pepper and cayenne into a 13×9 inch baking dish. Stir everything together.
- Sprinkle the vegan cheese over the pasta(I like to save about 1/4 cup to sprinkle on top later, but that is optional) and then stir everything again. Smooth the pasta out evenly into the baking dish.
- Spread the fresh spinach over the top of the the pasta and leave it on top without stirring again.
- Bake for 20 minutes, then pull out of the oven, and stir everything together so the spinach is now stirred into the pasta. Top with more cheese if desired and then smooth out and bake for another 20-25 minutes or until the pasta is tender and sauce has thickened.
- Let cool for a few minutes and then serve.
Video
Notes
I made this last night and WOW. I couldn’t stop eating it!! And it’s so easy to make.