Spinach & Artichoke Dip is one of everyone’s favorites, right? It’s a super popular classic and is at almost every restaurant. But it’s never vegan at most places, and instead of making a vegan recipe that I know is already all over the internet- I wanted to turn that delicious dip into a dang pasta bake. It’s the perfect thing for National Pasta Day!
I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Vegan Cream Cheese, Mozzarella Style Shreds, and Grated Parmesan. They’re so dang good and really send this recipe over the top.
First things first, preheat your oven to 400F and cook your penne pasta according to package instructions in boiling water. While the pasta is cooking, make your sauce! Combine your almond milk, beer, cream cheese, spices, salt / pepper, parmesan, and mozzarella in a pot over medium heat. Allow to cook until the cream cheese & other cheeses have melted and its come to a low simmer. Then add in your chopped artichokes & your spinach, and allow to cook just until the spinach wilts.
Once your pasta & sauce are done, drain the pasta and add it to the pot with the sauce. Mix until combined well, then transfer it to a baking dish. Top with more mozzarella shreds & parmesan, and add to your 400F preheated oven for 20 minutes. After that, switch your oven to broil & allow it to broil until the cheese gets nice and golden brown. Remove from the oven, top with more parmesan, some crushed red pepper, and fresh basil.
Allow to cool for a bit, and then boom! You’re ready to eat! Seriously, you’ll want to eat this whole baking dish in one sitting I promise. But that’s it! Super easy, super delicious, and definitely something amazing to make for National Pasta Day (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.
*You can also make this recipe fully gluten free by using gluten free pasta & gluten free beer!
Spinach & Artichoke Pasta Bake
This creamy Spinach & Artichoke Pasta Bake is the perfect way to combine pasta with your favorite dip! It's super easy to make, and is 100% VEGAN.
- 1 pound penne pasta
- 2 packages follow your heart cream cheese
- 1 1/3 cups regular unsweetened almond milk
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 tablespoon salt
- 3 tablespoons freshly cracked black pepper
- 2-4 teaspoons crushed red pepper
- 1/3 cup beer
- 1 jar artichokes hearts 12 ounce size, drained and roughly chopped
- 1 bag baby spinach
- 1/2 cup follow your heart grated parmesan cheese + more for topping
- 1 cup follow your heart mozzarella shreds + more for topping
- fresh basil coarsely chopped as needed for garnish
Turn your oven onto 400F.
Get a large pot of water on the stove and bring it to a boil. Salt it generously. Cook the penne in it for about 8 minutes, just until tender.
While the pasta cooks combine the milk, beer, cream cheese, garlic powder, crushed red pepper, onion powder, parmesan, mozzarella, salt and pepper in another large skillet with deep sides. Heat it up over medium high heat and stir it all together until it melts into a creamy sauce. Add in the artichokes and spinach and let it all gently simmer together for another couple of minutes.
The pasta should be done by this point. Drain it and add it to the sauce. Stir it all together thoroughly, then take the skillet off of the heat.
Top with mozzarella shreds, and more parmesan, and bake for 20 minutes. Then switch the oven to broil & broil until golden brown. Top with fresh basil after.