One Pot Spinach Artichoke Pasta (Dairy Free)

GFGluten Free

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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.

Cooked spinach artichoke pasta in large pan with spoon scooping pasta out


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:

ingredients for spinach artichoke pasta arranged in pan

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!


side by side photos of large pan with uncooked pasta on the left and fully cooked pasta with spinach on the right

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.

  1. Sauté the garlic and spices in olive oil to get a good base flavor, then add in the artichokes and nutritional yeast.
  2. Add the dry pasta and vegetable broth, bring to a boil, then simmer until tender
  3. 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!

vegan spinach artichoke pasta in white bowl with chili flakes off to the side


  • 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 Primaveraand 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 🙂


One Pot Spinach Artichoke Pasta (Dairy Free)

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4.8 from 34 reviews

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.

  • Author: Caitlin Shoemaker
  • 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)
  • 35 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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One Pot Spinach Artichoke Pasta in white bowl

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. 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.

  2. I made this tonight for the first time. Absolutely perfect! I love your recipes! I never subscribed to a YouTube channel until yours. ????????????

  3. 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!

  4. 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!

  5. 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.


    Like the best pasta dish at a fancy restaurant!

    Thank you for the recipe!

  6. Making this again although no cashew butter. Have you ever tried making this with almond butter?! How did it taste? Thanks

    1. I don’t know if I would recommend that, I would definitely taste of almonds. I would recommend Tahini instead!

  7. 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.

  8. 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 !!

    1. 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.

    1. 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.

    1. 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! 🙂

  9. 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!)

  10. 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.

  11. 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