Imagine a creamy, dreamy pasta dish that's not only completely plant-based but also looks like it belongs in a gourmet restaurant. This Spinach Alfredo Vegan Bucatini Pie is about to revolutionize your dinner game, transforming the classic pasta into a show-stopping pie that will have even non-vegans begging for seconds. With its golden, crispy top and luxuriously smooth interior, this recipe proves that vegan cuisine can be indulgent, exciting, and absolutely irresistible.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 oz bucatini pasta
- 2 cups spinach
- 1 cup cashew cream
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- 1/4 cup vegan parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch round pie dish or springform pan with olive oil or vegan butter.
- Bring a large pot of salted water to a boil. Cook the bucatini pasta according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, prepare the cashew cream sauce. In a blender, combine cashew cream, nutritional yeast, garlic powder, nutmeg, and half of the vegan parmesan cheese. Blend until smooth and creamy.
- Roughly chop the fresh spinach leaves into bite-sized pieces.
- Drain the pasta and return it to the pot. Pour the cashew cream sauce over the pasta and gently toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Fold in the chopped spinach, ensuring it's distributed throughout the pasta mixture.
- Transfer the pasta mixture to the prepared pie dish, pressing it down gently to create an even surface.
- Sprinkle the remaining vegan parmesan cheese over the top of the pie.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and slightly crispy.
- Remove from oven and let cool for 5-10 minutes before slicing and serving. This allows the pie to set and makes it easier to cut into clean portions.
- Garnish with additional nutritional yeast or fresh herbs like basil or parsley if desired, and serve hot.
Tips
- For the creamiest sauce, soak cashews overnight before blending to ensure ultra-smooth texture.
- Don't overcook the pasta - aim for al dente to prevent a mushy final dish.
- Reserve pasta water is crucial for adjusting sauce consistency, so don't drain it all away.
- Use a springform pan for easiest removal and most impressive presentation.
- Let the pie rest after baking to help it set and make slicing cleaner.
- For extra flavor, toast nutritional yeast briefly in a dry pan before adding to the sauce.
- Fresh herbs as a garnish can elevate the visual appeal and add a bright flavor note.
Nutrition Facts
Calories: 328kcal
Carbohydrates: 48g
Protein: 12g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
