Description
This Creamy Vegan Spinach Artichoke Pasta is a delicious and easy one-pot meal that combines tender pasta with a rich, cashew-based creamy sauce, fresh spinach, and artichoke hearts. Perfect for a comforting plant-based dinner that comes together quickly with wholesome ingredients and no dairy.
Ingredients
Scale
SAUCE:
- 3/4 cup raw cashews, soaked
- 3/4 cup water (or reserved pasta water from cooking pasta)
- 1 Tbsp lemon juice
- 1/2 tsp sea salt
- 1 Tbsp nutritional yeast (optional)
PASTA:
- 8–10 oz. dry pasta (gluten-free as needed; Jovial penne or legume-based pasta like Banza recommended)
- 1 Tbsp olive oil
- 3/4 cup diced shallot (2 medium shallots or substitute red onion)
- 4 medium cloves garlic, minced
- 1 (14 oz.) can artichoke hearts in water, drained and finely chopped
- 1 (5 oz.) package baby spinach (~7–8 cups)
- 1 healthy pinch each sea salt and black pepper (plus more to taste)
FOR SERVING (optional):
- Vegan parmesan cheese
- Red pepper flakes (for heat)
Instructions
- Soak Cashews: Place the raw cashews in a heatproof bowl and cover them with hot water by at least 1-2 inches. Let them soak for about 20 minutes to soften, which will help create a creamy sauce when blended.
- Cook Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve some pasta water if desired for the sauce, then drain the pasta.
- Prepare Ingredients: While the cashews soak and pasta cooks, dice the shallot, mince the garlic, and finely chop the drained artichoke hearts. Set these ingredients aside for cooking.
- Make Sauce: Drain the soaked cashews and transfer them to a high-speed or small blender. Add 3/4 cup water (or reserved pasta water), lemon juice, sea salt, and nutritional yeast if using. Blend on high until smooth and creamy, which should take about one minute.
- Sauté Aromatics: Heat olive oil in a large pot, Dutch oven, or rimmed skillet over medium heat. Add the diced shallot and minced garlic. Sauté for 1-2 minutes until fragrant, then reduce heat to medium-low and continue cooking for another 2-3 minutes until the shallots are slightly caramelized.
- Cook Vegetables: Raise heat back to medium and add the chopped artichoke hearts. Cook for 3-4 minutes to evaporate excess moisture. Add the baby spinach and season with a pinch of sea salt and black pepper. Sauté for 2-3 minutes, stirring frequently, until the spinach wilts. Add the spinach in batches if needed, allowing it to wilt before adding more.
- Combine Pasta and Sauce: Remove the pan from heat. Add the creamy cashew sauce and cooked pasta to the vegetable mixture. Toss everything to combine evenly. If you prefer a thinner sauce, add a little water to reach your desired consistency.
- Serve: Serve the pasta warm, optionally garnished with vegan parmesan cheese and red pepper flakes for added flavor and heat.
- Store Leftovers: Best enjoyed fresh, but leftovers can be stored in a sealed container in the refrigerator for up to 3-4 days. Note that this dish is not freezer friendly.
Notes
- Adapted from our Cheesy Vegan Spinach and Artichoke Dip recipe.
- Nutrition information is a rough estimate calculated using the lesser amount of whole wheat pasta and excluding optional ingredients.
- If you want to add extra protein, use a legume-based pasta such as Banza.
- Ensure to soak the cashews with hot water to achieve optimal creaminess in the sauce.
- If you prefer a gluten-free version, use certified gluten-free pasta.
- This recipe is not freezer friendly, so consume leftovers within 3-4 days.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 390
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
