Vegan Spinach Artichoke Pasta Recipe

If you love comfort food but want to keep things light, fresh, and totally plant-based, this Vegan Spinach Artichoke Pasta Recipe is an absolute winner. I absolutely love how this turns out creamy and flavorful without any dairy, plus it all comes together in just one pot—hello, easy cleanup! Whether you’re cooking for family, friends, or just treating yourself, you’ll find that this pasta is comforting, nutritious, and totally satisfying.

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Ingredients You’ll Need

The ingredients here are simple but thoughtfully combined — creamy soaked cashews, tender pasta, fresh spinach, and artichokes come together in the sauciest way. When shopping, grab good quality dry pasta, and if you can, get fresh baby spinach for best flavor and texture.

• Raw cashews: Soaking these softens them perfectly for blending into a creamy sauce.
• Water or reserved pasta water: Using pasta water is a little secret that helps the sauce cling to noodles beautifully.
• Lemon juice: Adds brightness and lifts the flavors in the sauce.
• Sea salt: Enhances all the other flavors, so don’t skip it.
• Nutritional yeast (optional): Gives that cheesy umami punch without dairy.
• Dry pasta: Choose your favorite type; gluten-free or legume-based pastas work wonderfully here.
• Olive oil: For sautéing shallots and garlic and adding that silky mouthfeel.
• Shallot (or red onion): Brings a sweet and mild onion flavor when caramelized gently.
• Garlic cloves: A must for that comforting aroma and depth of flavor.
• Artichoke hearts: They bring a lovely texture and subtle tang that pairs perfectly with spinach.
• Baby spinach: This cooks down quickly and adds vibrant color and nutrients.
• Black pepper: Adds that little kick and rounds out the sauce perfectly.
• Optional for serving: Vegan parmesan cheese and red pepper flakes, for a little extra tasty flair.

Variations

One of the things I love most about this Vegan Spinach Artichoke Pasta Recipe is how easy it is to make your own. I often switch up the pasta shape or add in extra veggies depending on what’s in my fridge, and it always turns out delicious.

• Add mushrooms: I once sautéed cremini mushrooms with the shallots for an earthy boost that my husband couldn’t get enough of.
• Switch up the greens: Kale or swiss chard work well if you want a heartier texture.
• Spicy twist: Toss in some chili flakes or a splash of hot sauce for a kick.
• Protein punch: Adding chickpeas or tofu cubes increases the protein content for a more filling meal.

How to Make Vegan Spinach Artichoke Pasta Recipe

Step 1: Soak Your Cashews for Creaminess

Pop your raw cashews into a heatproof bowl and cover them with hot water by an inch or two. This soak softens them enough to blend into a rich, creamy sauce without grinding your blender to a halt. I like to do this first so they’re ready while my pasta cooks.

Step 2: Cook the Pasta Perfectly

Bring a large pot of water to a rolling boil and cook your dry pasta according to the package instructions—al dente is best here. When it’s done, reserve about ¾ cup of that starchy pasta water before draining. Don’t rinse your pasta; you want that surface starch to help the sauce cling.

Step 3: Prep the Aromatics and Veggies

While your cashews soak and pasta cooks, finely dice your shallots, mince the garlic, and chop the artichoke hearts. Having everything ready makes the next steps smooth and easy.

Step 4: Blend Your Vegan Spinach Artichoke Sauce

Drain the soaked cashews and toss them in a high-speed blender with water (or your reserved pasta water), lemon juice, sea salt, and nutritional yeast if using. Blend on high for about a minute until it’s ultra-smooth and creamy. This step is what sets your sauce apart — smooth, tangy, and rich without any dairy or heavy cream.

Step 5: Sauté Shallots, Garlic, and Artichokes

Heat your olive oil over medium heat in a large pot or skillet. Add the shallots and garlic and sauté until fragrant and golden—about 3-5 minutes total. Then add chopped artichoke hearts and cook for another 3-4 minutes to evaporate some of their liquid, boosting flavor concentration.

Step 6: Wilt the Spinach Gently

Turn the heat to medium and add the baby spinach along with a pinch each of salt and black pepper. Spinach shrinks fast, so add it in batches if needed, stirring until all of it is nicely wilted but still bright green. Trust me, this part feels like magic watching all those greens soften.

Step 7: Combine Pasta and Sauce

Turn off the heat and pour in your creamy cashew sauce along with the cooked pasta. Toss everything together thoroughly. If you want a slightly thinner sauce, add a splash of that reserved pasta water. Taste for salt and pepper and adjust as needed.

Step 8: Serve Warm and Garnish

Dish up your Vegan Spinach Artichoke Pasta Recipe immediately, topped with vegan parmesan and a sprinkle of red pepper flakes if you like a little heat. This recipe is best fresh — creamy, dreamy, and delightfully comforting.

How to Serve Vegan Spinach Artichoke Pasta Recipe

Garnishes

For garnishes, I love sprinkling vegan parmesan cheese on top—it gives that salty, nutty touch that’s reminiscent of traditional pasta dishes. A dash of red pepper flakes adds just enough heat without overpowering the creamy, delicate flavors. Fresh basil or chopped parsley also brighten the plate beautifully.

Side Dishes

I often pair this pasta with a crisp green salad dressed with lemon vinaigrette or toasted garlic bread (vegan, of course!). Roasted veggies like asparagus or Brussels sprouts round out the meal perfectly and add some contrasting textures.

Creative Ways to Present

For special occasions, I’ve plated this pasta in shallow bowls topped with a sprinkle of toasted pine nuts or pumpkin seeds for crunch. You can also swirl a little chili oil across the top for a festive flair. If you’re entertaining, serve it family-style in a large beautiful dish to make everyone feel at home.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last 3-4 days. Just give it a good stir before reheating to recombine the sauce and pasta since it can thicken up slightly.

Freezing

Freezing this particular pasta recipe isn’t my favorite because the creamy sauce can separate and get grainy. I’ve tried it, but for best flavor and texture, I recommend enjoying it fresh or refrigerated within a few days instead.

Reheating

I reheat leftovers gently in a saucepan over low heat, adding a splash of water or plant-based milk if it seems dry, to bring back that lovely creamy consistency. You can also microwave it but stir halfway through to avoid cold spots.

FAQs

Final Thoughts

This Vegan Spinach Artichoke Pasta Recipe has truly earned a spot in my regular rotation. It’s creamy, comforting, and surprisingly quick—without any dairy or complicated steps. I hope you enjoy making it as much as I do, and it becomes your go-to weeknight crowd-pleaser too. Trust me, once you’ve tasted this, you’ll be coming back for seconds (and thirds!).

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