Vegan Spinach Noodle Kugel is a cozy baked casserole made with wide fusilli pasta, spinach, and a creamy, savory sauce. Serve as a main dish or as a hearty side with Vegan Pot Roast.
A Classic Comfort Food
Noodle kugel is traditionally made with egg noodles and can be sweet or savory. This plant-based version leans on the savory side, with a creamy sauce and spinach baked in. It’s a hearty casserole that feels right at home on a holiday table, yet simple enough for everyday dinner.
Ingredients for Vegan Spinach Noodle Kugel
Here’s what you’ll need to make this recipe. Exact measurements are included in the printable recipe card at the bottom of the post.
Wide Fusilli Pasta – The spiral shape holds onto the sauce really well, so every bite is coated. Penne or rotini are also good choices for holding onto the sauce.
Olive Oil – Used to sauté the shallots and start building flavor.
Shallots – The aromatic base of the sauce. Yellow onion is a fine substitute.
Extra-Firm Tofu – Blended smooth, this becomes the creamy backbone of the casserole.
Vegan Sour Cream – Adds tang and rounds out the sauce, so it’s rich but balanced.
Lemon Juice – A small splash brightens everything and keeps the flavors from feeling too heavy.
Simple Seasonings – Garlic Powder, Kosher Salt, and Black Pepper.
Reserved Pasta Water – Loosens the sauce just enough to help it cling to the noodles.
Frozen Chopped Spinach – Convenient and easy to stir in without extra prep.
Can I use Fresh Spinach?
Yes, fresh spinach works too, but it needs a little prep. Sauté or steam it until wilted, then squeeze out as much liquid as possible with a clean kitchen towel. This keeps the kugel from turning watery and ensures the sauce stays creamy.
How to Make Vegan Spinach Noodle Kugel
STEP ONE – Cook the Pasta. Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente according to package instructions. Reserve ½ cup of the cooking water, then drain the pasta and set aside.
STEP TWO – Preheat the Oven. Set oven to 350°F. Lightly grease a 9×13-inch baking dish.
STEP THREE – Cook the Shallots. In a medium skillet over medium-high heat, warm the olive oil. Add the shallots and cook for 3 minutes, stirring occasionally, until softened and lightly caramelized.
STEP FOUR – Blend the Sauce. To a food processor or high-speed blender, add the cooked shallots, tofu, sour cream, lemon juice, garlic powder, salt, and black pepper. Blend until smooth and creamy.
STEP FIVE – Combine with Pasta. In a large bowl, add the cooked fusilli pasta. Pour the blended mixture over the pasta and toss well to coat. Stir in the reserved pasta-cooking water and spinach.
STEP SIX – Assemble and Bake. Transfer the pasta mixture into the prepared baking dish, spreading it evenly. Bake uncovered for 30 minutes, until the top is lightly crisp.
STEP SEVEN – Serve. Allow to cool slightly, then serve warm or at room temperature.
Can I Make This Ahead of Time?
Noodle kugel is always at its best when it comes out of the oven, while the pasta is still tender and the top has that slight crisp. If baked too far in advance and then reheated, the noodles can dry out and lose their texture. The better option is to prepare the sauce and cook the pasta ahead, then store them separately in the fridge. When you’re ready, combine everything, add the spinach, and bake. This way, the kugel comes to the table fresh.
Storage and Reheating
Store leftover kugel in an airtight container in the refrigerator. Reheat in the oven at 350°F until warmed through, or microwave smaller portions.
Freezing isn’t recommended, since the sauce tends to separate once thawed.”
More Holiday Recipes You’ll Love!
- Vegan Brisket
- Whole Roasted Cauliflower
- Roasted Vegetable Wellington
- Glazed Corned Seitan Roast
- Vegan Turkey Roast
Save this recipe to Pinterest! ⤵️ 📌
Tried this recipe? Leave a ⭐ Star Rating ⭐️ and share your thoughts in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Instagram | Facebook | Pinterest | YouTube
Vegan Spinach Noodle Kugel Recipe
Ingredients
- 16 ounces wide fusilli pasta
- 1 ½ teaspoons olive oil
- ½ cup shallots diced
- 15- ounce block extra-firm tofu drained
- 2 cups vegan sour cream
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 ½ teaspoons ground black pepper
- 9- ounce package frozen chopped spinach thawed and drained well
Instructions
- Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente according to package instructions. Reserve ½ cup of the cooking water, then drain the pasta and set aside.
- Set oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a medium skillet over medium-high heat, warm the olive oil. Add the shallots and cook for 3 minutes, stirring occasionally, until softened and lightly caramelized.
- To a food processor or high-speed blender, add the cooked shallots, tofu, sour cream, lemon juice, garlic powder, salt, and black pepper. Blend until smooth and creamy.
- In a large bowl, add the cooked fusilli pasta. Pour the blended mixture over the pasta and toss well to coat. Stir in the reserved pasta-cooking water and spinach.
- Transfer the pasta mixture into the prepared baking dish, spreading it evenly. Bake uncovered for 30 minutes, until the top is lightly crisp.
- Allow to cool slightly, then serve warm or at room temperature.
Nutrition
This post was updated on August 26, 2025.
Anaiah
This vegan spinach noodle kugel is the perfect weeknight dinner for the family. Simple to make, yet does not skimp on flavor!
Tavo
Although the holidays have not yet arrived, I decided to make this recipe today for our Saturday brunch, and it was outstanding. This will be my wild card for the holiday’s table; I love that it is super easy to put together. Thanks!
Tina
Can’t go wrong with a cozy recipe like this one! Love it for the holidays.
Jennifer
I think I can fool my jewish mother in law with this one! thank you!
Rachel
Love how this spinach noodle kugel turned out! So cozy and delicious, I’m definitely going to have to make it for the holidays too!