Vegan Creamy Spinach Artichoke Pasta – Comforting, Easy, and Flavor-Packed
This pasta tastes like your favorite warm spinach artichoke dip tossed with noodles. It’s rich, garlicky, and silky without any dairy, and it comes together fast on a weeknight. The sauce coats every bite, with tender artichokes and wilted spinach adding texture and freshness.
You don’t need special ingredients or complicated steps—just a pot, a pan, and 30 minutes. It’s cozy enough for a night in and impressive enough for guests.
Vegan Creamy Spinach Artichoke Pasta - Comforting, Easy, and Flavor-Packed
Ingredients
- Pasta: 12 ounces short pasta (penne, rotini, shells, or rigatoni)
- Spinach: 5–6 ounces fresh baby spinach (or frozen, thawed and squeezed)
- Artichokes: 1 can (14 ounces) artichoke hearts, drained and roughly chopped (water- or brine-packed)
- Onion: 1 small yellow onion, finely chopped
- Garlic: 4–5 cloves, minced
- Cashews or Tofu: 1 cup raw cashews (soaked) or 12 ounces silken tofu
- Plant milk: 1½–2 cups unsweetened, unflavored plant milk (almond, soy, or oat)
- Nutritional yeast: 3–4 tablespoons
- Lemon: 1 large lemon (zest and juice)
- Olive oil or vegan butter: 2 tablespoons
- Spices: ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon nutmeg (optional), ¼–½ teaspoon red pepper flakes (optional)
- Thickener (optional): 1 tablespoon cornstarch or arrowroot
- Salt and pepper: To taste
- Extras (optional): Capers, chopped parsley, vegan parmesan, toasted breadcrumbs
Instructions
- Soak the cashews (if using): Cover raw cashews with hot water and let them soak for 20–30 minutes.Drain before blending. If using silken tofu, skip this step.
- Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente.Reserve 1 cup of pasta water, then drain.
- Sauté the aromatics: In a large skillet, warm olive oil over medium heat. Add onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute until fragrant.
- Blend the creamy base: In a blender, combine soaked cashews or silken tofu, 1½ cups plant milk, nutritional yeast, lemon zest, 1 tablespoon lemon juice, onion powder, garlic powder, nutmeg (if using), ½ teaspoon salt, and black pepper.Blend until completely smooth. If you like a thicker sauce, blend in cornstarch.
- Add artichokes: Tip the chopped artichoke hearts into the skillet with the onions and garlic. Cook 2–3 minutes to warm through and concentrate the flavor.
- Pour in the sauce: Add the blended sauce to the skillet.Simmer gently over medium-low heat, stirring, for 3–5 minutes until it thickens. If it gets too thick, loosen with a splash of plant milk or pasta water.
- Wilt the spinach: Add the spinach to the skillet. Stir until wilted and bright green, 1–2 minutes.Season with more salt, pepper, and red pepper flakes to taste.
- Toss with pasta: Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water as needed to get a glossy, silky sauce that clings to the noodles.
- Finish and serve: Taste and adjust with extra lemon juice for brightness and more nutritional yeast for savory depth. Top with chopped parsley, vegan parmesan, or toasted breadcrumbs for crunch.Serve hot.
Why This Recipe Works
It leans on pantry staples and a smart blender sauce to create creaminess without cream. Soaked cashews or silken tofu give body, while lemon and nutritional yeast add tang and depth.
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Canned artichokes bring a briny, savory pop that keeps the sauce from feeling heavy. Fresh spinach wilts into the pasta for color, nutrients, and freshness. The result is a balanced dish that tastes indulgent but sits light.
Shopping List
- Pasta: 12 ounces short pasta (penne, rotini, shells, or rigatoni)
- Spinach: 5–6 ounces fresh baby spinach (or frozen, thawed and squeezed)
- Artichokes: 1 can (14 ounces) artichoke hearts, drained and roughly chopped (water- or brine-packed)
- Onion: 1 small yellow onion, finely chopped
- Garlic: 4–5 cloves, minced
- Cashews or Tofu: 1 cup raw cashews (soaked) or 12 ounces silken tofu
- Plant milk: 1½–2 cups unsweetened, unflavored plant milk (almond, soy, or oat)
- Nutritional yeast: 3–4 tablespoons
- Lemon: 1 large lemon (zest and juice)
- Olive oil or vegan butter: 2 tablespoons
- Spices: ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon nutmeg (optional), ¼–½ teaspoon red pepper flakes (optional)
- Thickener (optional): 1 tablespoon cornstarch or arrowroot
- Salt and pepper: To taste
- Extras (optional): Capers, chopped parsley, vegan parmesan, toasted breadcrumbs
How to Make It
- Soak the cashews (if using): Cover raw cashews with hot water and let them soak for 20–30 minutes.
Drain before blending. If using silken tofu, skip this step.
- Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente.
Reserve 1 cup of pasta water, then drain.
- Sauté the aromatics: In a large skillet, warm olive oil over medium heat. Add onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute until fragrant.
- Blend the creamy base: In a blender, combine soaked cashews or silken tofu, 1½ cups plant milk, nutritional yeast, lemon zest, 1 tablespoon lemon juice, onion powder, garlic powder, nutmeg (if using), ½ teaspoon salt, and black pepper.
Blend until completely smooth. If you like a thicker sauce, blend in cornstarch.
- Add artichokes: Tip the chopped artichoke hearts into the skillet with the onions and garlic. Cook 2–3 minutes to warm through and concentrate the flavor.
- Pour in the sauce: Add the blended sauce to the skillet.
Simmer gently over medium-low heat, stirring, for 3–5 minutes until it thickens. If it gets too thick, loosen with a splash of plant milk or pasta water.
- Wilt the spinach: Add the spinach to the skillet. Stir until wilted and bright green, 1–2 minutes.
Season with more salt, pepper, and red pepper flakes to taste.
- Toss with pasta: Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water as needed to get a glossy, silky sauce that clings to the noodles.
- Finish and serve: Taste and adjust with extra lemon juice for brightness and more nutritional yeast for savory depth. Top with chopped parsley, vegan parmesan, or toasted breadcrumbs for crunch.
Serve hot.
How to Store
Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. The sauce will thicken as it chills. When reheating, add a splash of water or plant milk and warm gently on the stove or in the microwave, stirring halfway.
For best texture, avoid freezing, as plant-based creamy sauces can separate, but it’s still edible if you do.
Health Benefits
- Plant-based protein: Cashews or silken tofu add satisfying protein without animal products.
- Leafy greens: Spinach brings iron, folate, vitamin K, and antioxidants.
- Heart-friendly fats: Olive oil and cashews provide unsaturated fats that support heart health.
- Fiber-rich: Artichokes and whole-grain pasta (if you choose it) boost fiber for digestion and satiety.
- Lower in saturated fat: Compared to dairy-heavy cream sauces, this version is lighter yet still creamy.
- Vitamin and mineral boost: Nutritional yeast adds B vitamins and savory flavor without sodium overload.
Pitfalls to Watch Out For
- Sweet plant milk: Using sweetened or vanilla plant milk will make the sauce taste off. Choose unsweetened and unflavored.
- Gritty sauce: If the sauce isn’t silky, blend longer or soak cashews more thoroughly. A high-speed blender helps.
- Overcooked pasta: The pasta will keep cooking when tossed with hot sauce.
Pull it a minute early.
- Lemon overload: Add lemon gradually. You want brightness, not sourness that drowns out the creaminess.
- Watery spinach: If using frozen spinach, squeeze it dry. Excess water will thin the sauce.
- Salt balance: Artichokes vary in brininess.
Taste before adding extra salt.
Alternatives
- No-nut option: Use silken tofu instead of cashews. For nut-free richness, add 1–2 tablespoons of olive oil while blending.
- Gluten-free: Use your favorite gluten-free pasta and check labels on plant milk and add-ins.
- Extra veggies: Stir in sautéed mushrooms, peas, roasted red peppers, or steamed broccoli florets.
- Herb twist: Blend in a handful of basil for a pesto-creamy hybrid, or finish with dill for a bright, springy note.
- Umami boost: Add a teaspoon of white miso or a splash of tamari to the blender for deeper savoriness.
- Spice it up: Use more red pepper flakes, a pinch of cayenne, or smoked paprika for warmth.
- Oil-free: Sauté onions with a splash of water or broth and skip the oil. The sauce will still be creamy.
FAQ
Can I make the sauce ahead of time?
Yes.
Blend the sauce up to 3 days ahead and store it in the fridge. It may thicken as it sits; thin with plant milk when heating. Wait to add spinach and pasta until you’re ready to serve.
What if I don’t have a high-speed blender?
Soak the cashews longer—at least 2 hours in room-temperature water or 30–40 minutes in hot water.
Blend in stages and scrape the sides. You can also swap cashews for silken tofu for a smoother result with a standard blender.
Which pasta shape works best?
Short, ridged shapes like penne, rigatoni, or rotini hold the sauce well. Shells are great for scooping up artichoke pieces.
Long noodles are fine but won’t carry as much sauce per bite.
Can I use marinated artichokes?
Yes, but taste before salting. Marinated artichokes add delicious herby flavor and richness. If they’re packed in a strong oil, you can pat them dry to avoid an oily sauce.
How do I make it extra cheesy without dairy?
Increase nutritional yeast to 5 tablespoons and add a teaspoon of white miso.
Finish with a sprinkle of vegan parmesan or a quick breadcrumb topping toasted with olive oil and garlic.
Is this kid-friendly?
Usually, yes. Keep the red pepper flakes out or add them at the end to individual servings. If your kids are sensitive to lemon, reduce the juice slightly and build brightness slowly.
Can I bake this into a casserole?
Absolutely.
Toss pasta with sauce, transfer to a baking dish, top with breadcrumbs mixed with olive oil and nutritional yeast, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
In Conclusion
This Vegan Creamy Spinach Artichoke Pasta delivers all the comfort of a cheesy bake with none of the dairy. It’s simple to pull together, endlessly adaptable, and weeknight-friendly. Keep the pantry staples on hand, and you can make it anytime a cozy, satisfying bowl of pasta sounds right.
One pot of creamy goodness, lots of greens, and big flavor—what’s not to love?
