Vegan Spinach and Artichoke Pasta {20 minute dinner}
This vegan spinach and artichoke pasta is creamy, cheesy, garlicy, and so easy to make! It is the perfect quick and easy weeknight dinner loaded with veggies and flavor! This creamy pasta sauce is made in a blender and is also dairy free, and vegan! If you love creamy pastas you are going to love this healthy spinach and artichoke pasta! AND if you want more creamy delicious pastas check out my Vegan Alfredo Recipe and Avocado Pesto Pasta!
What ingredients do I need for my vegan spinach and artichoke pasta
- Onion
- Garlic
- Spinach
- Canned Artichoke
- Silken Tofu
- Cashews
- Plant Milk
- Onion Powder
- Nutritional Yeast
- Lemon Juice
- Salt & Pepper
- Whole Wheat Pasta
How to make your creamy spinach artichoke pasta
This easy spinach artichoke pasta is simple to make and finished in under 20 minutes!
Sauté your veggies. First chop up your onion and cook it over medium heat for 5 minutes until translucent. Next, add in your garlic and sauté for one minute until fragrant. Make sure to keep mixing so the garlic won’t burn! Next, add in your chopped artichokes and spinach and cook until heated through.
Make your spinach artichoke pasta sauce. While the veggies finish cooking start on your sauce. All you need to do is add the ingredients into a high speed blender or food processor and blend until completely smooth. If you do not have a high speed blender make sure to soak your cashews first in boiling water so the sauce will come out nice and smooth! I use my Vitamix for blending. It is so powerful and pulverizes through absolutely anything. Before I got it I would go through 2-3 blenders a year! Such a game changer! Click here for the Vitamix I use! (affiliate link)
Combine your sauce and veggies! Pour in your sauce and cooked pasta into the spinach artichoke mixture and cook until everything is completely heated through and thoroughly incorporated. Serve and enjoy with some vegan parmesan or nutritional yeast!
Will my non-vegan family and friends like this?
Absolutely! I have made this pasta for tons of my non-vegan family and friends and they al love it! It doesn’t taste exactly like your typical spinach and artichoke dip but it is very similar and has that nice thick and creamy texture! I bet your friends and family will have no clue that it is vegan!
What makes this spinach and artichoke pasta healthier?
This creamy spinach artichoke pasta is much healthier than your traditional spinach and artichoke dip. It is completely dairy free and made with whole foods! This pasta sauce is very low in fat, high in protein and is super creamy without the use of any high fat dairy products! The sauce contains healthy fats from the cashews, protein from the silken tofu, b12 from the nutritional yeast, and a ton of vitamins and minerals from the spinach! This is an amazing healthy option if you are craving some creamy pasta but still want to be healthy!
Some tips from Steph
Use frozen spinach! It is much cheaper and acts the same as fresh spinach! Frozen fruits and veg also have higher nutritional profiles as well! They are frozen at their prime ripeness as opposed to produce that sits in the fridge for a while!
Add in some extra protein! I love topping this pasta with my tempeh sausage crumbles, but you can also throw on your favorite vegan sausage for another source of protein!
Soak your cashews if you do not have a high speed blender. This will help soften them so they will blend up nice and smooth. Just soak them in boiling water for 15 minutes or overnight in room temp water!
Any plant milk will work here! You can use your favorite plant milk in this recipe, just make sure it is unsweetened!
Use whole wheat pasta! Whole wheat pasta is a much healthier option than a regular white refined pasta so it is always good to opt for whole grain if possible! It contains much more nutrition and fiber which is great for the gut!
Make it nut free! To make this recipe nut free replace the cashews with sunflower seeds and use a nut free plant milk!
Other recipes you will love
Creamy Vegan Sun-Dried Tomato Pasta
Vegan BLT Pasta Salad (no oil, mayo free)
Easy Vegan Spicy Peanut Noodles {10 minute recipe}
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Vegan Spinach and Artichoke Pasta {20 minute dinner}
Ingredients
- 225 g Whole Wheat Pasta
- 1 Small Onion Diced
- 5 cloves Garlic
- 1 can Artichoke Hearts roughly chopped
- 200 g Frozen Spinach or 6 cups fresh spinach
For the Sauce
- 1 400g Package Silken Tofu
- ½ cup Raw Cashews soaked if not using a high speed blender
- ¾ cup Plant Milk
- 1 tbsp Onion Powder
- ¾ cup Nutritional Yeast
- Juice of 1 Lemon
- ¾ tsp Salt
- ½ tsp Pepper
Instructions
- Sauté your onion over medium heat until translucent then add in the garlic and cook for 1 minute until fragrant. Next add in your chopped artichokes and spinach and cook for a few more minutes until heated through.
- While your veggies are cooking start making the sauce. Add the ingredients for the sauce into your blender and blend until completely smooth.
- Add your sauce to the spinach and artichoke mixture along with the cooked pasta and mix well. Cook until everything is well combined and heated through!
- Serve with some vegan parmesan or top with some additional nutritional yeast!