Description
This Creamy Vegan Spinach Artichoke Pasta is a decadent one-pot recipe that combines tender pasta with a rich, cashew-based sauce, sautéed shallots, garlic, artichoke hearts, and fresh spinach. It’s a plant-based twist on the classic creamy spinach artichoke dip, perfect for a comforting weeknight meal that is both satisfying and nutritious.
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; suggestions: Jovial penne or a legume-based pasta like Banza for more protein)
- 1 Tbsp olive oil
- 3/4 cup diced shallot (about 2 medium shallots or 105 g; 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 (yields about 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. Allow to soak for approximately 20 minutes to soften, which will ensure a smooth and creamy sauce when blended.
- Cook Pasta: While the cashews are soaking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve some pasta water before draining in case you need to thin the sauce later.
- Prepare Vegetables: While the pasta cooks and cashews soak, finely chop the shallot, mince the garlic, and chop the drained artichoke hearts. Set these aside for sautéing.
- Make Sauce: Drain the soaked cashews and add them to a high-speed blender along with 3/4 cup water (or reserved pasta water), lemon juice, sea salt, and nutritional yeast if using. Blend on high until completely smooth and creamy, about 1 minute.
- Sauté Aromatics: Heat olive oil in a large pot, Dutch oven, or large rimmed skillet over medium heat. Add the chopped shallots and minced garlic and sauté for 1-2 minutes until fragrant. Lower heat to medium-low and continue to sauté for another 2-3 minutes until they start to caramelize and become soft.
- Cook Artichokes and Spinach: Increase heat back to medium and add the chopped artichokes. Cook for 3-4 minutes to evaporate excess moisture. Gradually add the baby spinach in batches, allowing each portion to wilt before adding more. Season with a healthy pinch of sea salt and black pepper, stirring frequently to ensure the spinach is evenly wilted and combined.
- Combine Pasta and Sauce: Turn off the heat. Add the prepared cashew sauce and the drained pasta to the pot with the sautéed vegetables. Toss everything together thoroughly to coat the pasta evenly. If the sauce seems too thick, add a little reserved pasta water to reach your preferred consistency.
- Serve: Serve the pasta warm, garnished with optional vegan parmesan cheese and a sprinkle of red pepper flakes for a touch of heat, if desired.
- Storage: This dish is best enjoyed fresh but can be stored in a sealed container in the refrigerator for up to 3-4 days. Note that it is not suitable for freezing as the texture may change upon thawing.
Notes
- This recipe is adapted from a Cheesy Vegan Spinach and Artichoke Dip, reinvented as a pasta dish.
- Nutrition information is an estimate based on the lower quantity of whole wheat pasta and excludes optional ingredients like nutritional yeast and vegan parmesan.
- To keep the pasta gluten-free, use gluten-free pasta options such as Jovial penne or legume-based pastas like Banza which also increase protein content.
- If you prefer a more saucy pasta, reserve more pasta water to thin the sauce as needed when combining.
- Leftovers should be stored in the fridge and consumed within 3-4 days for best quality.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg
