Creamy Artichoke & Spinach Pasta Bake


4 x cups macaroni pasta

1 x leek washed and sliced thinly

1 x small jar marinated artichokes chopped finely

1 x onion diced

2 x Tbs garlic oil (recipe available in the Prep recipes or just use olive oil)

1 x zucchini sliced in 5mm slices

1 x bag baby spinach leaves

1 x jar cashew cheese (Terra or any other delicious brand of vegan cheese)

1/2 cup nutritional yeast

2 x Tbs Knorr Intense Flavours (garlic or any other flavour)

1/2 cup Hemp Connect Hemp Seeds

1 x handful finely diced parsley

1 x handful finely diced coriander (or other herb)

1 x cup bread crumbs


Put a pot of salted water on the boil and cook the pasta al dente (a minute less then the packet instructions).

Pre heat oven to 180°C

Sauté the onion, leeks and artichoke in a pan with the garlic oil until browned and soft. Add the zucchini and cook for a further 4 minutes.

Add the vegan cheese, nutritional yeast and Knorr sauce and mix thoroughly. Add the baby spinach leaves and stir until wilted right down.

Add the cooked pasta & diced herbs, stir thoroughly then pour into a greased baking tray.

Top with breadcrumbs and hemp seeds then cover with tin foil and pop in the oven for 10 minutes.

Remove foil and bake for a further 4-5 minutes until the top is crispy and browned nicely.

Serve with a fresh green salad, corn on the cob and a glass of red.

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