Cook the pasta according to instruction and set aside. thaw the spinach if using frozen. Chop the artichoke hearts.
Heat oil in a skillet over medium heat. Add minced onions, garlic and pinch of salt and cook until golden.
Transfer them to a blender with the rest of the sauce ingredients and blend everything until smooth. Taste and adjust flavor(salt, tang, cheesyness).
Add some olive oil to a baking dish. Add the cooked pasta, spinach, chopped artichokes and the blended sauce. Toss to mix well. Rinse out the blender with 2 tbsp water and add.
Sprinkle the pasta with breadcrumbs, pepper flakes, herbs, and a little salt and optional vegan parm. For the perfect brown topping, spray or drizzle with some olive oil.
Bake the pasta at 400 F (205 C) for 22 mins. Then broil for a minute or so to brown the topping.
Remove the dish from the oven, and serve. Store: Cool completely and refrigerate for upto 3 days.
For making this on the stovetop:
Combine the spinach, chopped artichokes and sauce and bring to a boil.
Add the cooked pasta and mix well to combine. Cover and cook for 2 mins. Sprinkle in some pepper flakes, dried herbs, and vegan parm.
As the pasta will bake in the sauce for an additional 20 minutes, you absolutely get away with undercooking the pasta a bit. At least make sure you don't overcook them before baking as they might turn too soft.
For some added spice, add in some chopped green chiles or jalapeños halfway through sauteeing the onions.
If you are using marinated canned artichokes, you might not need to add that many dried herbs.
Feel free to add a dash of Cajun seasoning for a Southern twist.
You could serve this vegan spinach pasta topped with sliced green onions for fancy date night presentation.