Easy Vegan Dump and Bake Spinach Dip Pasta
This creamy, cheesy, spinach dip inspired vegan and gluten-free pasta is the easiest meal ever!
Servings: 6
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 13x9 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 love Banza, but you can use regular non gluten-free pasta for this recipe too if you prefer.