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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 🙂
PrintOne 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
Ingredients
- 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
Instructions
- 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.
Notes
- 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
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. 😀
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 🙂
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! 🙂
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.
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 🙂
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!
I just made this and it was so yum!!!!
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
Wow, great recipe! And so easy and speedy. Added to my favorites!!!
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 🙂
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! 🙂
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!
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 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.
I love the sound of this! Chuck it all in a pan and leave it to cook into something delicious.
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’m making this right this second! It smells so good!
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 am definitely making this for dinner tonight. I’m so excited!
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 🙂