This One Pot Spinach & Artichoke Pasta is vegan, dairy free, and ready in under 20 minutes! Perfect for a weeknight dinner or date night.
I’m a big fan of one pot pasta over here. Is it traditional? No, but it sure is convenient and delicious!
I am equally a fan of turning dips into main courses, because why on earth would I want to limit the deliciousness of dip to a snack? Thus, this One Pot Vegan Spinach & Artichoke Pasta was born. At trust me, friend — you need this ASAP. It’s the perfect weeknight dinner that tastes indulgent, but is surprisingly wholesome and packed with veggies.
INGREDIENTS + INSPIRATION
This recipe is heavily inspired by Spinach Artichoke Dip, if you couldn’t tell already 😉 Basically I’ve thinned the dip out, added pasta, and now it’s socially acceptable to have as a meal. Right?
An added bonus: you only need 10 plant based ingredients to make this recipe, and most of them are pantry-friendly staples:
You can use any pasta shape here that you’d like, but I recommend using a shorter noodle shape, as spaghetti will break apart during the cooking process.
Using cashew butter here is an easy blender-free hack that helps to create a creamy, dreamy alfredo-esque sauce for out pasta dish. See the recipe notes if you only have whole cashews or have a nut allergy – I’ve got you covered!
HOW TO MAKE VEGAN SPINACH ARTICHOKE PASTA
The beauty of one-pot pasta is that it’s minimal effort, but maximum flavor. Dry pasta absorbs all of the extra liquid in the pot so all you’re left with is flavorful cooked pasta and a creamy sauce! Plus this recipe comes together in under 20 minutes.
- Sauté the garlic and spices in olive oil to get a good base flavor, then add in the artichokes and nutritional yeast.
- Add the dry pasta and vegetable broth, bring to a boil, then simmer until tender
- Stir in the cashew butter and lemon juice to complete the sauce, then fold in some fresh baby spinach
Then all that’s left to do is scoop that steamy, (vegan) cheesy, and veggie-packed pasta into serving bowls and enjoy! I love how the tanginess of the artichoke hearts balances out the thicker cream sauce and hearty noodles. Seriously – if you’re a fan of spinach artichoke dip, you’re going to love this!
COOKING TIPS + FAQ:
- Can I make this recipe gluten-free? Yes, this recipe works with gluten-free noodles too! I recommend using a shorter noodle shape. Corn and brown rice-based varieties tend to break less, too.
- Where do I find canned artichokes? I usually buy mine from Trader Joe’s, but I’ve seen them at other grocery stores near me, too. If you can’t find them you can also use marinated artichoke hearts (just drain them well) or frozen artichoke hearts (just thaw and drain well!).
- Nut-Free: skip the cashew butter and use 1/4 cup of vegan cream cheese or sour cream instead!
- How can I add more protein? You can use a protein-based pasta, though they do break up more with stirring. Personally I’d recommend serving this with a side of my Crispy Tofu, or adding a can of chickpeas or cannelini beans to the pot with the spinach at the end!
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.
- 1 tablespoon olive oil (or sub water)
- 3–5 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes (optional)
- 8.5 ounces (240 g) quartered artichoke hearts in brine, drained
- 1 1/2 tablespoons nutritional yeast
- 8 oz (225 g) pasta*
- 3 3/4 cups (890 ml) low-sodium vegetable broth
- Juice of 1/2 lemon (1 tablespoon)
- 2 ounces (56 g) baby spinach
- 2 tablespoons creamy cashew butter*
- Salt, to taste
- Aromatics: warm the oil (or use 2 tablespoons water) in a large pot over medium heat. Add the garlic, chili flakes, and black pepper to the oil and sauté for 1 to 2 minutes, until fragrant. Add the artichoke hearts and nutritional yeast to the pot and sauté for an additional 2 to 3 minutes.
- Add the Pasta: Place the dry pasta in the pot, then mix to combine. Pour in the vegetable broth, then bring everything to a boil over high heat.
- Simmer: reduce the heat to medium-low and cook until the noodles are tender, stirring occasionally to prevent the noodles from sticking. Cook time will vary based on the pasta, but it will most likely be the shorter end of the estimated cook time on the package.
- Final Touches: Turn the heat to low and stir in the lemon juice, cashew butter, and spinach. Mix until everything is well incorporated and the spinach has wilted. Season with salt to taste, if necessary.
- Serve: serve warm, and top as desired. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 4 days and can be reheated on the stovetop or in the microwave.
- Pasta: this recipe can be made with wheat-based or gluten-free pasta! I recommend using a shorter noodle shape as it holds up better with stirring. For gluten-free, corn or brown rice-based pastas tend to break less.
- Cashew Butter: if you do not have cashew butter you can use 1/4 cup of vegan cream cheese or sour cream instead, which is also a great nut-free option! If you have whole cashews, blend 1/4 cup of soaked cashews with the vegetable broth before adding it to the pan in step 3.