One Pot Spinach Artichoke Pasta (Dairy Free)

bowl of spinach artichoke pasta with gold fork

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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.


  • 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.