A creamy, cauliflower-based vegan spinach pasta topped with toasted breadcrumbs and baked to perfection in a cast iron skillet. Easy and healthy dairy-free comfort food!

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Creamy Baked Skillet Spinach Pasta [Vegan, Gluten-Free]

Serves

2-3

Cooking Time

50

Ingredients

  • 10 ounces (1 1/4 cup) cauliflower florets
  • 10 ounces pasta (I used brown rice penne)
  • 3/4 cup soy milk (can sub other non-dairy milk)
  • 2 cups spinach, divided
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1 tablespoon garlic powder
  • 1/3 cup breadcrumbs
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Preparation

  1. Preheat oven to 350°F and set a pot of salted water to boil.
  2. Microwave cauliflower with a little water for 2-3 minutes, or until tender.
  3. Add pasta to boiling water and cook to al dente. Drain, but do not rinse.
  4. Once cauliflower has cooled, combine cauliflower, 1 1/2 cups spinach, and nutritional yeast in a food processor. Pulse until well combined.
  5. Add soy milk and process until creamy.
  6. Combine pasta, sauce, and remaining spinach.
  7. Stir in salt and garlic powder.
  8. Toast breadcrumbs in a dry pan over low-medium heat for 2-3 minutes.
  9. Pour pasta mixture into your cast iron skillet and top with breadcrumbs.
  10. Bake for 25-30 minutes or until breadcrumbs are browned and pasta is set.
  11. Remove and cool on a rack before serving.


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