What makes the sauce in this pasta so creamy?

The sauce achieves its creamy texture from a blend of tender microwaved cauliflower, fresh spinach, nutritional yeast, and soy milk, processed until smooth.

Can I use a different type of pasta for this recipe?

Yes, the recipe specifies brown rice penne for a gluten-free option, but any 10 ounces of pasta can be used and cooked to al dente.

How do I ensure the breadcrumbs get crispy?

The breadcrumbs are toasted in a dry pan over low-medium heat for 2-3 minutes before being sprinkled on top, which helps them brown and crisp during baking.

Is there a substitute for soy milk in the sauce?

Yes, the recipe notes that you can substitute other non-dairy milk for the soy milk to achieve a similar creamy consistency.

How should I store leftover Creamy Baked Skillet Spinach Pasta?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

4.9K Views 11 years ago

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

MS By: Medha Swaminathan

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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Creamy baked skillet spinach pasta, generously topped with golden toasted breadcrumbs, served hot in a cast iron skillet.

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

2-3

Dairy Free

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!

Ingredients You Need for Creamy Baked Skillet Spinach Pasta [Vegan, Gluten-Free]

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

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