High Protein Spinach Pasta Bake

  • Author: Vicky & Ruth
  • Prep Time: 25 minutes (includes soaking time)
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Method: Baked


This delicious high protein pasta bake is made with Explore Cuisine’s new Organic Mung Bean Rotini – a protein-rich gluten-free pasta made from dried mung beans


1 1/4 cup raw cashews

1 1/4 cup boiling water

8oz Explore Cuisine Mung Bean Rotini

1 tbsp nutritional yeast

1/2 to 3/4 tsp salt, to taste

1 tbsp extra virgin olive oil

2 lbs frozen chopped spinach, thawed

1 cup unsweetened non dairy milk

1/4 tsp salt, or to taste

1/4 tsp black pepper (optional)

1/2 to 3/4 cup vegan shredded cheese (or dairy, if  you are not vegan)


Soak the cashews in the boiling water for about 20 minutes

In the meantime, prepare the pasta following the directions on the package. Rinse and drain well, transfer it to a large bowl and set aside

When the cashews are ready, transfer them, with the soaking water, to a high power blender or Nutribullet. Add the nutritional yeast and  1/2 to 3/4 teaspoon of salt (to taste) and blend until smooth and creamy. Set aside

Heat the olive oil in a large non-stick skillet. Add the spinach and cook over medium heat for about 10 minutes, stirring often. Add the non dairy milk and cashew cream, 1/4 teaspoon of salt and pepper and continue cooking cook for another minute or two, stirring constantly

Preheat the oven to 350F. Coat a 9×11 inch baking dish with cooking spray

Add the spinach mixture to the pasta and mix well. Transfer it to the baking dish, sprinkle the cheese on top and bake for 20 minutes, or until the cheese has melted


  • Serving Size: 1 heaping cup
  • Calories: 360
  • Sugar: 3
  • Sodium: 537
  • Fat: 17.8
  • Saturated Fat: 3
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 32.2
  • Fiber: 8.3
  • Protein: 18
  • Cholesterol: 0