Vegan Spinach and Artichoke Pasta {20 minute dinner}
This vegan spinach and artichoke pasta is creamy, cheesy, salty, and loaded with flavor! It takes less than 20 minutes to make and is completely dairy free and vegan! This creamy pasta is the perfect dairy free option for when you're craving something rich, but also want to eat healthy! The sauce is simple to make and will leave you feeling amazing! No dairy fueled tummy aches!
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!
Nutrition
Serving: 1serveCalories: 588kcalCarbohydrates: 87gProtein: 40gFat: 13gSaturated Fat: 2.3gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 5.7gSodium: 996mgPotassium: 1213mgFiber: 18gSugar: 6gVitamin A: 6263IUVitamin C: 28.1mgCalcium: 177.6mgIron: 9.1mg
Tried this recipe?Let us know how it was!