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
10 oz cauliflower
10 oz pasta (I used brown rice penne)
¾ c soy milk (can sub other-non dairy milk)
2 cups spinach, divided
2 tbsp nutritional yeast
1 tsp salt
1 tbsp garlic powder
⅓ cup breadcrumbs
Instructions
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, 1½ cups spinach, and nutritional yeast in a food processor. Pulse until well combined.
Add soy milk and process till 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.
Recipe by Whisk & Shout at https://whiskandshout.com/creamy-baked-spinach-skillet-pasta/