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Creamy Baked Spinach Skillet Pasta

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I bought a cast iron skillet!!!!!

Creamy Baked Spinach Skillet Pasta | Whisk and Shout

This is a very important time in my life… now I can make skillet cookies, and brownies, and pizzas, this amazing thing, and of course, pasta


I’m kind of obsessed with spinach. I’m the kid who used to actually love spinach tortillas. I would request spinach as the vegetable of choice for dinner. When someone offers me those tricolor veggie chips? I go for the green ones.

ingredients1

Pretty good obsession to have, I’d say. Spinach contains significant amounts of potassium, magnesium, and of course, iron. (Where do I get my iron if I don’t eat meat? SPINACH.)

I might be Popeye the Sailor Man. If I start popping legendary biceps, I’ll let you know.

As a vegan, I’ve heard people wax poetic about cauliflower. So I figured I’d put it to the test.

ingredients

It passed with flying colors.

The cauliflower adds creaminess to the sauce in this dish, as well as a mild earthy flavor. Combined with the spinach and the toasted breadcrumbs, this simple bake is serious comfort food.

sauce

(It’s made in a skillet, so it’s automatically ten times better than normal pasta)

Enjoy!

5.0 from 2 reviews
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Creamy Baked Spinach Skillet Pasta
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
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
  1. Preheat oven to 350°F and set a pot of salted water to boil.
  2. Microwave cauliflower with a little water for 2-3 minutes, or until tender.
  3. Add pasta to boiling water and cook to al dente. Drain, but do not rinse.
  4. Once cauliflower has cooled, combine cauliflower, 1½ cups spinach, and nutritional yeast in a food processor. Pulse until well combined.
  5. Add soy milk and process till creamy.
  6. Combine pasta, sauce, and remaining spinach.
  7. Stir in salt and garlic powder.
  8. Toast breadcrumbs in a dry pan over low-medium heat for 2-3 minutes.
  9. Pour pasta mixture into your cast iron skillet and top with breadcrumbs.
  10. Bake for 25-30 minutes or until breadcrumbs are browned and pasta is set.
  11. Remove and cool on a rack before serving.

 

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Comments

  2. Christina says

    May you and your cast iron skillet have a long happy life together! 😉 great purchase. I have a recipe for skillet focaccia that is pretty epic! It would go great with the pasta… But that would mean I need to go buy another skillet. Twist my arm! 😉

    Reply

  4. Joanne says

    I just got some cast iron skillets as well! And now I can’t believe I waited so long to get them. Game changing. Love this cauli cream sauce pasta!

    Reply

  10. Samina | The Cupcake Confession says

    Ohhh buying a skillet has been on my bucket list for the longest time!!!!!!!!!!! Congrats for your brand new and totally awesome purchase! 😀 <3 If this is the kind of deliciousness you are going to whip up in this skillet, then it's the best purchase you've made! Loving the addition of spinach and cauliflower for the creaminess!

    Reply

  11. Danielle says

    Yay for getting a new skillet! I just got one about a year ago and definitely need to use it more often. Everything just seems better baked in a cast iron skillet, especially this pasta!

    Reply

  16. Mir says

    You’re not the only one who is obsessed with spinach. It’s such a nutritional powerhouse and it tastes so good!
    Love this sauce. Congrats on your new skillet!

    Reply

  18. Joyti says

    My cast iron skillet is the probably the second most important thing in my kitchen (tea kettle’s #1)…I think you’ll love your new one. Definitely a worthwhile purchase.

    The skillet pasta sounds delicious.

    Reply

  19. Trisha says

    Cast iron skillets are the best! Can’t wait to see what else you cook up in this one. Dying over that creamy sauce and crunchy breadcrumb topping. YUM!

    Reply

  20. Annie @Maebells says

    I adore my cast iron skillets. I have them in several sizes, they are just so great because they are versatile and everything cooks so evenly! It looks like the perfect dish to whip up this pasta in! Delish! I love all the spinach you added!

    Reply

  22. Sarah@RunningOnBrie says

    I’m obsessed with my cast iron skillet. I’d cook everything in it if I could! Glad you’ve discovered it’s greatness too. And now I’ve discovered your cauliflower sauce trick…what a great idea. This sauce looks smooth and silky and I’m dying to try this pasta!

    Reply

  24. Traci | Vanilla And Bean says

    Hi Medha! Way to go on your new skillet! I’ve been on the hunt for one for some time at antique and thrift stores… but no luck. I may have to just buy new… I’m getting impatient! What a fabulous meal to break your new skillet in with! You had me at creamy! hehe…. Delicious flavors and ingredients! Thank you for this mouthwatering recipe!

    Reply

  30. Marry says

    Hi Medha, did you really mean 1 Tablespoon garlic powder? I put half that amount and although I’m a garlic lover it was still too much. This was an easy and tasty meal. I added a 1/2 cup of cashews that I soaked and some broccoli that I steamed al dente. Thanks for the recipe.

    Reply

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