This One Pot Spinach & Artichoke Pasta is Vegan, Dairy Free, and ready in under 20 Minutes! Perfect for a Weeknight Dinner, yet indulgent enough for a Fancy Date Night.
It’s fresh yet creamy, fancy yet easy to make, and really freakin’ tasty.
Basically, you need to make this One Pot Spinach & Artichoke Pasta ASAP.
Have you made a one pot pasta recipe before? The recipe for my Vegan One Pot Mushroom Stroganoff is the MOST popular recipe on my site, and for good reason! What person wouldn’t want to throw all their ingredients to a pot, wait a few minutes, and then have a delicious meal?
This Spinach & Artichoke Pasta works in the same way. With just 10 plant based ingredients, just the right amount of liquid, and 18 minutes, you have a perfect pasta dish, all in one pot! Or pan. 😉
Also, this pasta reminds me of Spinach and Artichoke Dip…in a really good way. Because while it’s probably not socially acceptable to eat dip for dinner, I’m pretty sure we’re all ok with pasta.
A Few Final Thoughts:
- If you include gluten in your diet, I would suggest using regular (gluten-containing) Spaghetti. I tested this recipe with both a gluten and gluten-free noodle, and the GF one broke a lot more throughout the cooking process.
- If you have a nut allergy or do not have access to Cashew Butter, you can substitute it with equal parts Coconut Cream, Vegan Cream Cheese, or Vegan Sour Cream.
- Look for canned Artichoke Hearts (as opposed to jarred) if you’d like to keep this recipe Oil Free. I used this variety from Edward and Sons, but have also had luck at Trader Joe’s.
If you’re looking for more Pasta recipes, you’ll also love my Vegan One Pot Mushroom Stroganoff and my Baked Vegan Mac and Cheese!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
One Pot Spinach & Artichoke Pasta (Dairy Free)
Prep Time: 5 Minutes- Cook Time: 13 Minutes
- Total Time: 18 Minutes
Yield: 2 Servings 1x
Print Recipe
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This One Pot Spinach & Artichoke Pasta is Vegan, Dairy Free, and ready in under 20 Minutes! Perfect for a Weeknight Dinner, yet indulgent enough for a Fancy Date Night.
Ingredients
- 3 cloves Garlic, Minced
- 1 ½ cups Quartered Artichoke Hearts (from a can, drained)
- 1 ½ tbsp Nutritional Yeast
- ¼ tsp Black Pepper
- Pinch of Red Chili Flakes (optional)
- 8 oz Spaghetti (gluten free, if desired*)
- 3 ¾ cup Vegetable Broth
- Juice of ½ Lemon
- 2 oz Baby Spinach
- 2 tbsp Cashew Butter
Instructions
- First, add the Minced Garlic to a large pot or deep sauté pan with a splash of water or oil and sauté over medium-low heat until translucent, about 3 minutes.
- Add the Artichoke Hearts to the pan with the Nutritional Yeast, Pepper, and optional Chili Flakes, and sauté for an additional minute or two.
- “Push” the Artichoke Hearts to the side of the pan, then carefully lay the uncooked Pasta noodles across the bottom of the pan – try to have as many of them touch the bottom of the pan as possible.
- Pour the Vegetable Broth evenly over the pan, and bring the mixture to a simmer.
- Once simmering, reduce the heat to medium-low (keeping the simmer), and cook the Noodles according to the longer “quote” of the package instructions, or until desired tenderness. Stir the Spaghetti occasionally, to ensure that all of the noodles are being cooked evenly and are not sticking together.
- Turn the heat off and stir in the Lemon Juice, Cashew Butter, and Baby Spinach. Mix until everything is well incorporated and the Spinach has wilted.
- Serve Warm. Top with extra Nutritional Yeast, Lemon, and/or Chili Flakes, if desired.
Notes
- Cashew Butter may be substituted with Coconut Cream or Vegan Cream Cheese / Sour Cream
- I would suggest using a pot or pan that is large enough to allow the uncooked Spaghetti to fit inside it lengthwise, without having to break them
- Gluten Free noodles will “break” more easily than regular spaghetti, but the end result will still taste the same 😉
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89 comments
This looks amazing! Considering how amazing your one-pot mushroom pasta is (and how many times I have made it), I cannot wait to try this. Thanks for posting this!
Of course! Hope you enjoy 🙂
I am definitely making this for dinner tonight. I’m so excited!
Can you sub peanut butter for cashew butter or would something else be better?
I would not recommend Peanut Butter, please see the notes for recommended substitutions x
Can you just tahini instead of cashew butter to try and use whole foods? Seems like consistency would be similar. Thanks!
We haven’t tested it but it’s about the right thickness. If you try it out let us know how it works for you!
I’m making this right this second! It smells so good!
I just made this in hopes that it’ll last me a weeks worth of lunches…. nope!!! My family & I devoured it! So delicious & creamy ???? This is why you are my favorite!!
I love the sound of this! Chuck it all in a pan and leave it to cook into something delicious.
I made this and it was pretty good, but I think the spices and nooch should be added towards the end. Mine just stuck to my cast iron. I also added chickpeas for a little more protein.
Where did you get your marble serving bowl?
It’s actually a handmade ceramic bowl! I received it as a gift, but believe it was from etsy 🙂
I made this the day you posted and it was amazing. I used 3 cups of water instead of 3 and 3/4 as all my one pot recipes usually turn out watery, and it was fine. I also used fusilli instead of spaghetti but it was still perfect! I had enough for two dinners, and I’m planning on making it again tonight!
This tastes amazing. Really. You are the only person in the world who can create PERFECT recipes. I do not have to change or adapt anything. You are so good at this!
Aw, thank you Flora! 🙂
Made this tonight and it was amazing. I didn’t change anything and it was perfect! Thank you so much for this recipe!
You’re welcome, Michelle! It’s one of my new favorites 🙂
Wow, great recipe! And so easy and speedy. Added to my favorites!!!
I made this for dinner tonight and it was delicious! I didn’t have cashew butter on hand, so I subbed in tahini and it added a really nice flavor! Next time I’m going to try adding a little less sock, or letting it sit on the burner a bit longer to evaporate more or something lol (it was still fantastic though!!). Thanks for the recipe!
*stock lmaoo
[…] spinach and artichoke pasta was so creamy and delicious. The recipe comes from From My Bowl, and was the simplest dish […]
I just made this and it was so yum!!!!
I made this and it was delicious! However, I wasn’t sure from the recipe whether to use the liquid the atichokes in the came came from or to omit it, so i used it and it did make the dish a little too liquidy, however I solved it pretty sufficiently by throwing in a little organic corn starch! Very delicious dish! ☺️ Thanks for sharing as always!
Yes, you are supposed to drain them. I will add this to the recipe!
[…] you’re looking for more Easy Vegan Dinners, you’ll also love this One Pot Spinach & Artichoke Pasta and this Easy Vegan Pad […]
just made this!!! it was amazing!!! i might even like this better than the mushroom stroganoff….but it’s a close tie. more one pot recipes please!!! they’re perfect for a college student sharing a kitchen. love love love.
will, do Rachel! So glad you liked it 🙂
Overall this had good flavor! I took another reader’s tip and used tahini as cashew butter is incredibly expensive where I live. I am not sure if the broth is supposed to be fully absorbed, but I had quite a bit of excess and had to drain it. Next time I will reduce the broth and add in small amounts as needed.
Gonna try tonight ???? only with Tahini like some others in the comments said worked for them. I have vegan cream cheese but I’m scared to use it in this ????
Anyway, can’t wait! 🙂
Can I use fresh artichoke instead of canned? If yes, how much of it? We unfortunately don’t have canned artichoke where I live!
You can use the hearts of fresh artichokes, but not the leaves. You would also have to cook them first! Honestly, I am not sure if that is worth the effort – I would probably suggest adding in a different vegetable instead 🙂
This was absolutely delicious!! Made it for my family and it was a hit. Will definitely make this a lot since it’s so easy and quick!! I love these one pot recipes they are so yummy and helpful. 😀
[…] you’re looking for more yummy Vegan recipes in under 30 Minutes, you’ll also love this One Pot Spinach and Artichoke Pasta, plus this Easy Vegan Pad […]
Great recipe! Mine turned out a little too watery, so I think next time I will reduce the veg broth. Yum!
Made this today and it was delicious! 🙂
★★★★★
Okay, this is AMAZING. I’m eating it right now. So easy and SO delicious!
[…] Today I tried this recipe. It cooks in one large frying pan. I added greens I had from a friend’s garden, and mushrooms. Because mushrooms make everything better! And because I love heat I was generous with the crushed red pepper. Cashew butter adds thickness that binds it all together. The artichokes in this recipe along with the red pepper flakes are what I think make it! I am not sure how leftovers will taste. I think if I prepared it from leftovers, I would put it back in a frying pan and add a little more vegetable broth. It made a very tasty lunch! I ate it with an orange and cucumber. Here is the recipe https://frommybowl.com/one-pot-spinach-artichoke-pasta/ […]
This is seriously so delicious!! I’m typing this while eating it because I couldn’t wait. It’s recipes like this that help me so much as I transition to veganism. Amazingly creamy and cheesy tasting. 5/5 easily
I just made this and it was great! The liquid amount was perfect. At the end I added 1/2 cup off sundried tomatoes and basil as a garnish and both were good additions.
Oooh, that sounds like such a yummy addition Anna!
This recipe is delightfully creamy, for being dairy free! The garlic/artichoke pair well with the cashew butter, ground up cashews on top for a bit of crunch, and red pepper flakes for the perfect amount of spice to balance it all out (if that’s your thing!)
*For the nutritional yeast, I subbed in cashews ground up in a food processor (because I couldn’t find nutritional yeast at the grocery store, oh well!)
★★★★★
I’m glad you enjoyed it, Samantha!
How much fat is in this dish ?
I do not record the nutritional information for my recipes, but there are plenty of free calculators online that would enable you to do this! 🙂
How many cups of dry Spaghetti is 8oz ?
One cup of Spaghetti ?? How does that = 4 servings ??
That is on par with the serving suggestion on the box! My serving sizes are ALWAYS suggestions, not restrictions. Feel free to eat more or less as you need.
So delicious and easy to follow recipe!!!
Loved it! Thanks for sharing!
★★★★★
Made this tonight and it was so easy and delicious. I didn’t have cashew butter so I left that out completely. And didn’t use enough pasta- but this is definitely going on our favorites list. Thank you.
★★★★
Happy to hear it’s going on your favorites! Thanks for making it!
Wow this is great recipe !! I didn’t have cashew butter, so I took a suggestion from the comments and your note suggestion and combined them. So I used plain vegan cream cheese and tahini. and it turned out amazing !!
★★★★★
Yay!
This was soooooooo good. Serves 2, my ass. I ate the whole thing myself.
★★★★★
haha! Thanks, Andrew 🙂
This was so good! I recently went vegan, and your blog and recipes are something I use on a regular basis. Since I’m not a fan of cashews, I used vegan cream cheese, and it still tasted great. I’m going to have to make this again.
★★★★★
Thank you, Ayanna!
Making this again although no cashew butter. Have you ever tried making this with almond butter?! How did it taste? Thanks
★★★★★
I don’t know if I would recommend that, I would definitely taste of almonds. I would recommend Tahini instead!
OH MY GOSH this was amazing! I added sun-dried tomatoes and, since I was out of cashews or cashew butter, used a bit of sour cream.
THIS was SOOOO. GOOD.
Like the best pasta dish at a fancy restaurant!
Thank you for the recipe!
★★★★★
I’m so glad you enjoyed it!
Oh my goodness this is so so good! I ran out of pasta so I did 50/50 whole wheat pasta and some home sprouted chickpeas 🙂
Your recipes are so meaningful and delicious- thank you for making vegan fun!
★★★★★
Sounds delicious!
Yum!! I was looking for a recipe to build on since I’d never cooked with artichokes in pasta so I modified it a little bit but it turned out great. I wanted a creamy one so I subbed half the liquid with oat milk which was really good, and I used vegan cream cheese instead of the cashew butter as well. And for extra veggies and protein I added some cannellini beans, kale, and brocolli in the beginning and it all cooked together nicely but because I added so many more veggies I ended up adding 1 cup more of liquid. And a little bit of parmesan (vegan) cheese. So good!
★★★★★
Yum!!!
Has anyone had any luck making this with a lentil or bean based pasta?
[…] Chickpea Salad: https://frommybowl.com/chickpea-salad-sandwich/ • Spinach & Artichoke Pasta: https://frommybowl.com/one-pot-spinach-artichoke-pasta/ — • My Blender: https://amzn.to/2X9B9fj • My Food Processor: […]
I made this tonight for the first time. Absolutely perfect! I love your recipes! I never subscribed to a YouTube channel until yours. ????????????
★★★★★
That’s so kind of you, thanks so much!
I added grape tomatoes and some green olives with jalapenos and it was tasty. A bit salty for my liking so next time i will put less broth and more water. I am not vegan but trying to incorporate more plant based foods into mine and my families diets. All my kids ate this without too much convincing haha.
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Happy to hear you guys enjoyed it and are trying out some plant based options!
For a Gluten Free option, I find that Tinkyada Brown Rice pasta always holds its shape and never breaks apart.
★★★★★
Thanks for the tip!
[…] Try the recipe: here. […]
Caitlin!!! I absolutely love your content. This is one of my all-time favorite recipes. I’ve been making it frequently since you first posted it. My boyfriend and I are obsessed- plus it sparked my love affair with nutritional yeast! TYYYYYYY
★★★★★
Yay! So happy to hear you guys are enjoying the recipe and are getting into the wonderful world of nutritional yeast!
[…] Sprouts // One Pot Pumpkin Pasta // Garlic Cream Sauce Pasta // Pasta with Romesco Sauce // One Pot Spinach Artichoke Pasta // Vegan Pad Thai // One Pot Mushroom Stroganoff // Baked Vegan Mac & Cheese // Creamy […]
So good. Second time making it! Thank you Caitlin. 🙂
★★★★★
Thank you! Glad you’re enjoying it!
I’m currently recovering from Anorexia and for my first pasta dish in years, I choose this one! I DID NOT REGRET. The lemon touch brings freshness to the meal, and I never thought it could be that creamy while being vegan! Thank you for offering such a great recipe, it’s making me comfortable to eat pasta more and more!
★★★★★
I wish you all the best in your recovery! I’m glad you’re taking control and I hope you find more here that brings you joy!
This looks so good!! I want to make it right now. I have everything except the cashew butter. 🙁 I have cashew milk, would that work?
Unfortunately because the cashew butter is thick, replacing with cashew milk may not yield the desired thickness as a result. Our substitution recommendations are Coconut Cream or Vegan Cream Cheese / Sour Cream.
Just tried, it’s lovely! Added onions when the artichoke went in and that didn’t seem to change things too much, but I also tried to increase the pasta + artichoke amounts a little to avoid waste and use the whole can/packet, and I think topping up the stock to match the amount of pasta might be what made mine silky instead of creamy, that and having to substitute cashew butter for coconut cream. going to try for a much creamier result next time.
★★★★
Give the cashew butter a shot and keeping closer to the 3 3/4 cups broth and I think you’ll be good on the creaminess! Glad you liked it!
I was looking for a quick recipe using stuff I already had on hand.
This recipe was awesome, I used tahini instead of cashew butter, frozen artichokes, a little bit of frozen spinach, and rice vinegar instead of lemon. Taste great, kids loved it
★★★★★
Sounds perfect! Glad you were able to use what you had on hand and that your kids enjoy ed it too!
[…] Get Recipe […]
It was divine… I hadn’t been to the grocery & was looking through the pantry to see if I had anything I could put together. I saw the canned artichokes…. so hit Google. I had to make the cashew butter but had everything else ….staple ingredients for a vegan. THANK YOU FOR SHARING
★★★★★