Vegan Spinach Artichoke Pasta

5 stars (6 ratings)

This Vegan Spinach Artichoke Pasta tastes like the dip but in pasta form! Silky smooth, creamy and full of artichokes and spinach.

Prep Time15

Cook Time15

Total Time30

Course: Main

Cuisine: Italian

Servings: servings

Calories: 380kcal

Cook the pasta in boiling water according to package instructions, then drain and set aside. Save some (about a cup) of the pasta water for adding back in later.
Soak the cashews in boiling hot water for 5 minutes, then drain and add to a high powered blender, along with the milk, nutritional yeast, lemon juice and salt. Blend until very smooth.
To the blender, add the spinach and artichokes, and pulse a few times, using the tamper, being careful not to blend too much as you want to leave a good amount of texture. Set aside.
In the same pot you used to cook the pasta, add a tablespoon of olive oil over medium heat, then add the onion and garlic and sauté for 3-4 minutes until translucent.
Now add the creamy mixture from the blender, and stir, cooking for 2-3 minutes until it thickens somewhat. Be careful not to burn the bottom.
Now add the cooked pasta, and stir to mix. I usually add some of the water, 1/2 cup or more, if it's too thick. Serve immediately and enjoy!

Gluten free - Use any gluten free pasta you like instead of penne and the dish will be gluten free.
May use frozen and thawed artichokes instead, use about 2 1/2 cups frozen artichoke hearts.
Make sure your plant milk is unsweetened and unflavored. I used cashew milk.
Leftovers will thicken quite a bit, you can add a few tablespoons of water to thin the sauce out before serving.