I recently tried the gluten-free bucatini from Banza. This post isn’t sponsored, I just really loved it! So, I wanted to make this spinach alfredo gluten-free, and vegan bucatini pie. It is seriously so delicious and really easy. You can of course make this with regular bucatini or thick spaghetti, but if you are gluten-free this is a great way to go. The only hands on cooking you need to do is to cook the pasta. Then toss it in a bowl with the sauce. After that, you just bake the bucatini pie, sit back, relax and smell all those good smells.
What You Need For This Pasta Pie:
- Bucatini: Gluten-free or regular.
- Vegan Cream and Non-dairy Milk: I like to use this combo to make it a bit thicker and creamier.
- Vegan Parmesan and Vegan Mozzarella: I like Violife and Follow Your Heart.
- Cornstarch: This is to thicken the sauce mixture instead of using eggs, which is traditional.
- Frozen Spinach: Thawed and then added to the sauce.
- Salt, Pepper and Garlic Powder: To season the sauce.
- Bread Crumbs and Olive Oil: For making a bottom and top crust.
While this spinach alfredo vegan bucatini pie bakes, your whole house will start to smell amazing. I seriously want to suggest this as a candle scent to Yankee Candle. The flavor is even better. It is crunchy on the outside, creamy inside. I highly recommend slicing a big ol’ slice of this pie, topping with marinara sauce, sun-dried tomatoes and Kalamata olives. You’ll want more than one slice, for real.
Why Should You Make This Spinach Alfredo Pasta?
- Easily gluten-free and of course vegan.
- Super fast and easy.
- It smells like heaven and tastes even better.
- Can be prepped ahead and baked when ready for dinner.
- Feeds a crowd, a very happy crowd.
Spinach Alfredo Vegan Bucatini Pie
- 12 Ounces Bucatini or thick spaghetti, gluten-free or regular
- 1 Cup Vegan heavy cream, I used Country Crock Plant Cream
- 1/2 Cup Non-dairy milk, I used Oat milk
- 1/2 Cup Vegan Parmesan+ more for topping
- 1/4 Cup Cornstarch
- 1 1/4 teaspoons Salt
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 1 Cup Vegan Mozzarella, I used Violife
- 6 Ounces Frozen spinach, thawed and drained
- 1/2 Cup Bread crumbs, vegan, gluten-free or regular(divided)
- Olive oil for the pan
- Preheat the oven to 425 degrees(F).
- Cook the pasta according to package directions. Cooking about 1 minute less since you will be baking the pasta. Drain when done.
- While the pasta cooks, make the sauce. In a large mixing bowl, whisk together the vegan cream, non-dairy milk, vegan Parmesan, cornstarch, salt, garlic, and black pepper.
- Then pour the vegan mozzarella and thawed spinach into the bowl and fold them into the sauce.
- Once the pasta is cooked, add it to the mixing bowl with the sauce. Then toss to combine. Making sure the sauce is evenly distributed. Set aside.
- Now, in a 9 inch springform pan, drizzle a little olive oil into the bottom and swirl it around to coat the whole bottom. Then sprinkle half the bread crumbs over the olive oil and swirl around again to coat the bottom of the pan with bread crumbs.
- Now, pour the pasta, with all the sauce into the springform pan. Press the pasta down evenly into the pan.
- Sprinkle the top with the remaining bread crumbs and a bit more vegan Parmesan. Drizzle the top with more olive oil.
- Bake for 30 to 35 minutes or until the pasta pie is firm and crispy on the top.
- Let cool for a few minutes, cut into slices and then top with marinara sauce, olives and sun-dried tomatoes. Serve!