SPINACH ARTICHOKE PASTA BAKE: MACRO-FRIENDLY, PLANT-BASED RECIPE

There are few things more delicious than a creamy spinach-artichoke dip, so we’re taking that goodness and turning it into a full macro-friendly meal you can enjoy.

This recipe not only has over 20 grams of protein while being fully plant-based but also lends to even higher protein adjustments and is a great option for meal prep for the week. It’s rich in flavor, packed with micronutrients, and easy to throw together for a family dinner or Sunday meal prep. 

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PLANT-BASED SPINACH ARTICHOKE PASTA BAKE

PREP TIME:  10 minutes || COOK TIME:  45 minutes || Makes 6 servings

WHAT YOU NEED:

• 1 x box Goodles brand mac-n-cheese, Twist my Parm flavor 

• 350g artichoke hearts (canned; drained and rinsed)

• 700g frozen cauliflower (defrosted or lightly steamed)

• 125g fresh spinach

• 1 x 16 oz. container of Kite Hill Greek-style plant-based yogurt, plain

• 15g nutritional yeast

• 3g onion powder

• 3g garlic powder

• Salt and pepper to taste

• 40g shredded parmesan cheese

WHAT TO DO:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Spray a 9 x 13” baking dish with cooking oil spray or line with parchment paper.

3. Prepare only the noodles for the mac-n-cheese per package instructions; set aside the powdered cheese packet to use later.

4. In a large mixing bowl or bowl of a stand-up mixer, add the noodles (once cooked), artichoke hearts (drained and rinsed), cauliflower (defrosted; drain excess water), spinach, yogurt, nutritional yeast, onion powder, garlic powder, and powdered cheese packet.

5. Mix until all ingredients are well combined. Add mixture to the baking dish and bake, covered, for 30 minutes.

6. Remove foil covering and top with parmesan cheese. Bake for an additional 15-20 minutes or until the cheese is melted and starts to turn golden brown.

7. Let cool for 5 minutes before serving!

GIVE IT A TRY:

• If you have space in your day, this pairs really well with a serving or tortilla chips for scooping!

• If you want to increase the protein content of this meal and you are an omnivore, add 400g of shredded chicken (crockpot style; pulled rotisserie chicken; or canned chicken) to the mixing bowl and stir until well combined before adding the mixture to the baking dish. Macros for this version will be 41P/9F/34C (366 calories)

MACROS PER SERVING: 21P/7F/33C (261 calories)

You can find the recipe in the MyFitnessPal database by searching “Spinach Artichoke Bake”. 

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Find more macro-friendly recipes here or grab our free cookbook Everyday Macros here for simple and streamlined meal prep recipes and ideas.