Welcome to your new favorite weeknight meal! This Vegan Baked Tomato and Spinach Pasta is an absolute game-changer. It takes minimal effort to prepare, yet delivers maximum flavor and a wonderfully creamy texture. Imagine sweet cherry tomatoes bursting with flavor, tender spinach, aromatic garlic, and rich vegan cream cheese all baked together into a luscious sauce, then tossed with your favorite pasta. It's comfort food at its finest, completely plant-based, and incredibly satisfying.
Why You'll Love This Vegan Baked Tomato and Spinach Pasta
This recipe is more than just a meal; it's an experience. Here's why it's destined to become a staple in your kitchen:
Simple Ingredients, Big Flavor
You don't need a pantry full of exotic ingredients to create something truly delicious. This dish relies on fresh, wholesome components like vibrant cherry tomatoes, earthy spinach, pungent garlic, and a good quality vegan cream cheese. The magic happens when these simple elements roast together, creating a depth of flavor that's both comforting and exciting.
A Weeknight Winner
Pressed for time? This recipe is your savior. With just a few minutes of active prep, the oven does most of the work, allowing you to relax while your kitchen fills with irresistible aromas. It's perfect for busy evenings when you crave a homemade meal without the fuss.
Wholesome & Satisfying
Packed with vegetables and plant-based goodness, this pasta dish is not only delicious but also incredibly nourishing. It’s a complete meal that will leave you feeling satisfied without being heavy.
Ingredients You'll Need
All the exact measurements are in the recipe card below, but here’s a quick overview of what you’ll need:
- Pasta of your choice (penne, fusilli, or farfalle work well)
- Fresh spinach
- Cherry or grape tomatoes
- A whole bulb of garlic
- Block of vegan cream cheese
- Olive oil
- Red pepper flakes (optional, for a little heat)
- Vegetable broth or pasta water
- Fresh basil for garnish (optional)
- Salt and black pepper
- Nutritional yeast (optional, for extra cheesy goodness)
Step-by-Step Instructions
Preparing this pasta is incredibly straightforward. You'll combine your key ingredients in a baking dish, let the oven work its magic, and then toss with cooked pasta. For the full detailed instructions, jump straight to the recipe card below!
Tips for Perfection & Variations
Choose Your Pasta Wisely:
While any pasta works, shapes like penne, fusilli, or farfalle are excellent as their grooves and folds really hold onto that creamy sauce.Don't Skimp on Garlic:
Roasting a whole bulb of garlic mellows its sharpness and brings out a sweet, nutty flavor that is essential to this dish.Spice it Up:
If you love a bit of heat, don't skip the red pepper flakes. Adjust the amount to your preference.Boost the Greens:
Feel free to add more spinach than the recipe calls for. It cooks down significantly, and the added volume contributes to a healthier, more vibrant dish. Did you know that spinach is a powerhouse of vitamins and minerals? Learn more about the nutritional powerhouse that is spinach.Add Extra Veggies:
Bell peppers, zucchini, or mushrooms can be roasted alongside the tomatoes and garlic for added texture and flavor.Fresh Herbs are Key:
A sprinkle of fresh basil or parsley at the end really brightens up the dish and adds a lovely aromatic finish.
Serving Suggestions
This Vegan Baked Tomato and Spinach Pasta is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette or some crusty bread for soaking up every last bit of that delicious sauce.
Enjoy Your Plant-Based Delight!
I hope you love this Vegan Baked Tomato and Spinach Pasta as much as I do. It's a testament to how simple, wholesome ingredients can come together to create something truly extraordinary. Happy cooking!
FAQs
Can I make this Vegan Baked Tomato and Spinach Pasta gluten-free?
Absolutely! Simply substitute regular pasta with your favorite gluten-free pasta variety. The baking time for the pasta itself should remain similar, but always refer to the gluten-free pasta packaging for specific cooking instructions.
How do I store and reheat leftovers of this pasta dish?
Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it gently in the microwave or on the stovetop over medium-low heat, adding a splash of vegetable broth or water if it seems too dry.
What kind of vegan cream cheese works best for this recipe?
A block-style vegan cream cheese that melts well is ideal. Brands like Violife, Kite Hill, Miyoko's Kitchen, or even a good quality cashew-based cream cheese work wonderfully to create that rich, creamy texture.
Can I add other vegetables to this baked tomato and spinach pasta?
Yes, feel free to customize! Bell peppers, zucchini, mushrooms, or even some chopped artichoke hearts would be delicious additions. Just ensure they are chopped to a similar size to the tomatoes so they cook evenly.
Vegan Baked Tomato and Spinach Pasta
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
An incredibly easy and creamy plant-based pasta dish featuring roasted cherry tomatoes, fresh spinach, garlic, and rich vegan cream cheese, perfect for a quick weeknight meal.
Ingredients
300g (about 2/3 lb) pasta of choice (penne, fusilli, farfalle work well)
200g (7 oz) fresh spinach, roughly chopped
300g (10.5 oz) cherry or grape tomatoes
1 whole bulb of garlic, cloves peeled and smashed
200g (7 oz) block of vegan cream cheese (e.g., Kite Hill, Violife)
4 tablespoons olive oil, divided
1/2 teaspoon red pepper flakes (optional)
1/2 cup vegetable broth or pasta water (for thinning sauce)
Fresh basil for garnish (optional)
Salt to taste
Black pepper to taste
2 tablespoons nutritional yeast (optional)
Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large oven-safe baking dish (approx. 9x13 inch), add the cherry tomatoes, peeled and smashed garlic cloves, 3 tablespoons of olive oil, red pepper flakes (if using), a good pinch of salt, and black pepper. Toss gently to combine.
Step 3: Place the block of vegan cream cheese in the center of the baking dish, nestled among the tomatoes and garlic. Drizzle the remaining 1 tablespoon of olive oil over the cream cheese.
Step 4: Bake for 20-25 minutes, or until the tomatoes have burst and softened, and the garlic is fragrant and lightly golden. The cream cheese should be soft and slightly bubbly.
Step 5: While the vegetables are baking, cook your pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Step 6: Carefully remove the baking dish from the oven. Add the fresh spinach and nutritional yeast (if using) to the hot baking dish and stir vigorously, mashing the roasted garlic and cream cheese with a spoon, until a creamy sauce forms and the spinach has wilted. Add 1/4 cup of the reserved pasta water or vegetable broth to help thin the sauce to your desired consistency.
Step 7: Add the drained cooked pasta to the baking dish. Toss everything together until the pasta is fully coated in the creamy tomato and spinach sauce. If the sauce is too thick, add more pasta water or broth, a tablespoon at a time, until it reaches your preferred texture.
Step 8: Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil if desired.
Step 9: Enjoy your delicious and easy Vegan Baked Tomato and Spinach Pasta!
Notes
For an extra tangy kick, you can add a tablespoon of balsamic glaze to the tomatoes before baking. If you prefer a richer flavor, a touch of vegan parmesan can be stirred in at the end.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
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