My son loves spinach and artichoke dip, so he is my inspiration tonight. This was a modified version of the cauliflower alfredo I make for my kids. The idea struck me, while grocery shopping, that I could do better than just plain alfredo for dinner tonight. I wanted to make it hearty. A meal to stand up to this cold weather and make you feel loved. I think I accomplished that with this dish. This is a dish good enough to take to a potluck & have no one notice it's vegan. I served this with broccoli steamed in fresh lemon juice and tossed in a little italian seasoning... it was a perfect meal for the kids tonight. I hope you family will enjoy it on a cold night in the future.
Looking for more Vegan Pasta Dishes? Try my Vegan 'Meaty" spaghetti, Lemon and Garlic Pasta, Kale Stuffed Eggplant Parm, &Chipotle Mac-N-Cheeze w/ smokey lentils
For the Pasta sauce :
1/3 cup olive oil
5 cloves garlic, crushed
3 cups Frozen or fresh cauliflower, thawed & chopped into small pieces
3 cups Frozen or fresh cauliflower, thawed & chopped into small pieces
2 1/2 cups unsweetened plant milk
Salt and pepper to taste
3 Tbsp nutritional yeast
1 1/2 Tbsp fresh lemon juice
2 cups fresh spinach, chopped
1 (12 oz ) jar artichokes, rinsed and drained
1 (16 oz) package of cooked rigatoni
For the breadcrumbs:
4 slices of bread
2 Tbsp vegan butter, melted
1 tsp nutritional yeast
1 tsp Italian seasoning
1/2 tsp garlic powder
1 tsp. dried parsley
To Assemble:
Preheat oven to 350°.
Heat oil and garlic over medium low heat until garlic is golden brown and fragrant.
Add milk and allow to come to a boil.
Add cauliflower, salt and pepper to taste. Cook an additional 5-6 minutes.
Remove from heat and add nutritional yeast and lemon juice. Set aside.
Toast bread.
Break toast up into rough pieces and add to a food processor with nutritional yeast, Italian seasoning, garlic powder, & dried parsley.
Pulse on high until toast becomes breadcrumbs.
Add cauliflower mixture to a high powdered blender.
Set to "food puree" and blend until smooth.
Pour cauliflower sauce over rigatoni in a deep mixing bowl . Add spinach and artichokes. Stir to combine.
Grease a 2 quart casserole dish.
Pour rigatoni into casserole dish and top with breadcrumbs.
Drizzle melted butter over breadcrumbs.
Place in oven and bake for 25-30 minutes, until breadcrumbs are golden brown and pasta is bubbly.
Makes 4-6 servings
