Crunchy Spinach Pasta Casserole

The heart wants what it wants. And today my heart wants a warm oven baked pasta dish with a crunchy topping. Or should I say my soul wants this? This, my friends, is a real soul (comfort) food.

This few weeks weather have been crazy here in (southern) Sweden. Even tho its supposed to get warmer it’s been snowing, and windy, and rainy, and boring. We got sunshine and snow on the same day, few days in a row this week. Whaat? So my soul is craving this warm, creamy but crunchy pasta.

The best thing about being HCLF ( High carb, low fat) vegan is that carbohydrates are not a big no-no like in many other diets. (OH hell no. Did I just say that vegan is a diet and not a lifestyle? Don’t be like that. You know what I mean).
If I’m forced to choose one food group for the rest of my life, and yes it’s like the pig on the desert island question and would never happen, I would choose carbs. Imagine how much you can do with carbs. Mash potatoes, fries, quinoa for breakfast, lunch, and dinner. And all those bananas. Mmm bananas. I think I made my point.

Gluten-free dish

If you are avoiding gluten, this dish is easily convertible to gluten-free. Just swap pasta and panko (bread crumbs) with gluten-free.

 

If you try this recipe let me know what you think. I would love to hear from you. And don’t hesitate to comment below if you have any questions. 

Crunchy Spinach Pasta Casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 5-7

Ingredients

  • 16 ounces (500g) pasta
  • 21 ounces (600g) frozen spinach
  • 2 cups (5 dl) soy yogurt
  • 12 ounces (350g) silken tofu
  • 1 big clove of garlic
  • ½-1 Tbsp salt
  • 1 Tbsp cumin
  • 1 tsp ground black pepper
  • ½ cup panko (or bread crumbs)
  • 1 ½ Tbsp melted vegan butter
  • 1 Tbsp nutritional yeast

Instructions

  1. Start with frozen spinach. Thaw it in a microwave until it becomes soft and mushy.
  2. Preheat the oven to 350F (180C)
  3. In a large pot, boil pasta according to the package directions.
  4. In a large bowl, mash tofu with a fork and add soy yogurt. Stir until combined.
  5. Squeeze out as much water as possible from the spinach and add the spinach to the tofu-yogurt mixture. Stir.
  6. Add pressed garlic clove, salt, cumin and black pepper.
  7. Drain cooked pasta and stir in the mixture.
  8. Spread the mixture into a baking dish.
  9. Make the topping by combining panko, melted butter, and nutritional yeast.
  10. Spread evenly bread crumb mixture overtop.
  11. Bake for 20-30 minutes until bread crumbs are lightly brown.
  12. Serve with a dash of sea salt overtop.
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