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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 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!
If you’re looking for more one pot vegan pasta recipes, you’ll also love my Vegan One Pot Mushroom Stroganoff, this One Pot Pasta Primavera, and this Easy One Pot Pasta!
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 🙂Print
One Pot Spinach Artichoke Pasta (Dairy Free)
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.
- Prep Time: 5 Minutes
- Cook Time: 13 Minutes
- Total Time: 18 Minutes
- Yield: Serves 2 to 4 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- 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.
Keywords: spinach artichoke pasta, vegan artichoke pasta, vegan one pot pasta
Mine came out too watery because I used water with Better than Bouillion, and didn’t see the note about adding the whole cashews to the liquid and blending BEFORE putting it into the pot. Oops. Will try again! Still tastes good tho!
Looooove this! So easy, quick, and delicious! I used a 5oz container of spinach instead of the 2oz in the recipe, and, honestly, could have even done 10 oz! Will definitely be making again.
So happy you love it, Allyse!
So delicious and simple!!! Highly recommend! Thank you for another quick one pot recipe 🙂
You’re so welcome, Camille!
Literally one of the easiest, most delicious recipes! Only took me 15 minutes, amazing!
Thank you so much, Liesbet! 😊
This was delicious, though next time, I’ll blend the cashews in equal amount of water so I get a thick sauce instead of a broth. (Cook the pasta separate.) Delicious flavor. Thank you!
Thank you for the feedback, Erika!
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
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!
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!
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.
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!
So good. Second time making it! Thank you Caitlin. 🙂
Thank you! Glad you’re enjoying it!
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!
For a Gluten Free option, I find that Tinkyada Brown Rice pasta always holds its shape and never breaks apart.
Thanks for the tip!
Can you like the recipy to the vegi brouth? Thank you
DIY Vegetable Broth