Spinach & Artichoke Pasta with Vegan Lemon Butter Sauce

GFGluten Free

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This Spinach & Artichoke Pasta with Vegan Lemon Butter Sauce is bright, zingy, and full of briny flavor. A delicious all-in-one meal for any night of the week! Vegan & Gluten-Free.

You already know how much I love spinach & artichoke together — they are such a delicious combo! This Vegan Spinach & Artichoke Pasta is coated in a zingy lemon butter sauce for a pop of freshness. 

I love how the bright, briny flavors of the capers and marinated artichoke hearts balance out with the hearty, earthy flavors of the mushrooms and fresh spinach. And the creaminess and tangy zing of the parmesan and fresh lemon butter sauce turn this into a restaurant-quality pasta dish!

Vegan spinach artichoke and mushroom pasta on a white plate with gold fork, resting on a marble backdrop


Ingredients for Spinach Artichoke Pasta arranged in white casserole dish. Text labels read vegan parmesan, mushrooms, capers, spinach, pasta, vegan butter, artichoke hearts, and lemon

This recipe is the third and final recipe in my three-part series inspired by the viral Baked Feta Pasta on TikTok, but with different ingredients for each one! My no-fail formula is roasted veggies + added pasta = a fuss-free meal that’s filling and delicious. I’ve already shared a One-Pot Spinach & Artichoke Pasta recipe on the blog, but today we’re switching it up a little bit. This recipe also a great pantry-friendly and budget-friendly formula that’s easily accessible as well.

Don’t forget to check out the other recipes in this TikTok-inspired Pasta Series: this Roasted Spring Vegetable and Pesto Pasta and this Vegan Chorizo Pasta With Roasted Tomato Sauce.


photo of mushrooms and artichoke hearts in casserole dish before roasting next to photo of roasted veggies mixed with wilted spinach and pasta

This recipe is an absolute winner in terms of low effort, high flavor reward. You really only need to mix a few things together in a baking dish, drizzle with oil, and then cook some pasta and combine! You can even purchase pre-sliced mushrooms from the store if you don’t want to chop anything ????

  1. Add the artichoke hearts, mushrooms, capers, and garlic powder to a baking dish. Drizzle with olive oil, mix, and roast.
  2. Bring a pot of water to boil and cook your pasta. Place the spinach in a colander and drain the pasta over it to blanch
  3. Add the pasta and spinach to the roasted vegetables, then mix in the dairy-free parmesan, butter, and lemon juice to form a creamy sauce. 
  4. Top with freshly torn basil, then enjoy!

Close-up photo of finished recipe in a white casserole dish, with a wooden spoon in the dish.

This Spinach & Artichoke Pasta with Vegan Lemon Butter Sauce is almost entirely hands-off and requires minimal prep and clean-up time, which makes it perfect for weeknight dinners or weekday meal prep. Add a slice of fresh sourdough garlic bread and maybe even a side salad and you’ve got a date night meal to impress!

This will store in the fridge for up to 4 days, so make it ahead of time if you’d prefer to have a quick meal that’s ready to take with you on-the-go, or have ready for a day when you simply can’t be bothered to cook ????

two plates of vegan spinach artichoke pasta on marble table with white linen off to the side. A pair of gold forks rest in the lower right corner of the image

If you’re looking for more easy-to-make pasta meals, you’ll also love this Mediterranean Pasta Salad, this Creamy Vegan Lemon Pasta with Spring Vegetables, and this Buffalo Cauliflower Pasta Salad

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 🙂



Spinach & Artichoke Pasta with Vegan Lemon Butter Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

This Spinach & Artichoke Pasta with Vegan Lemon Butter Sauce is bright, zingy, and full of briny flavor. A delicious all-in-one meal for any night of the week! Vegan & Gluten-Free.

  • Author: Caitlin Shoemaker


  • 1 12-ounce jar (340 g) quartered artichoke hearts packed in oil* (do not rinse)
  • 6 ounces (170 g) cremini shrooms, sliced
  • 1 1/2 tablespoons capers, drained
  • 1/2 teaspoon garlic powder
  • 1 tablespoon* extra virgin olive oil
  • salt and black pepper, to taste
  • 8 ounces (225 g) gluten-free or regular pasta of choice
  • 3 ounces baby spinach
  • 1/2 cup shredded dairy-free parmesan (about 1 ounce/28 g)
  • 1 tablespoon dairy-free butter
  • Juice 1/2 lemon (1 to 2 tablespoons)


  1. Prep: Preheat the oven to 400F and set a 9×13” or similar sized pan aside.
  2. Roasted Vegetables: add the artichoke hearts, mushrooms, capers, and garlic powder to the baking dish. Drizzle with olive oil, then mix well. Roast on the top rack of the oven for 20 minutes.
  3. Pasta: in the meantime, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Place the spinach in the colander before draining the pasta over it, to quickly blanch it. Set aside.
  4. Combine: carefully remove the roasted vegetables from the oven Add in the pasta/spinach mixture along with the dairy-free parmesan, butter, and the juice of 1/2 lemon. Mix well, until the butter has melted and all of the pasta is coated. Season with extra salt to taste, if necessary.
  5. Serve: serve warm and top with torn basil, or as desired. Leftovers will keep in the fridge for up to 4 days.


  • Artichoke Hearts: you do not need to rinse the artichoke hearts before adding them to the baking dish; the oil helps to roast the mushrooms. If you purchase artichoke hearts that are not packed in oil, increase the olive oil to 2 tablespoons to help the vegetables roast better.

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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. So easy and delicious (even with the only vegan parm I can get in New Zealand, which is honestly pretty bad). I toasted and chopped some walnuts as a topper, which I highly recommend.

  2. Made this yesterday. Added onion and some bell pepper. Protein was turkey Italian sausage. Will definitely make again! Oh, and the blanching spinach technique – awesome!

  3. My nonvegan husband said it’s his new favorite meal. Amazingly flavor with minimal effort.

    1. Can this be made without cooking the pasta first? If so, how much extra liquid should I add and how long should it cook? I’m searching for recipes that don’t require this extra step.

      1. Thank you for your question, Annalisa! Unfortunately, this Spinach & Artichoke Pasta with Vegan Lemon Butter Sauce cannot be made without cooking the pasta first, as the pasta needs to be boiled to achieve the right texture. Cooking it directly in the dish would require significantly more liquid and a longer cooking time, which could affect the dish’s overall flavor and consistency.

  4. This recipe was so easy and delicious! I never thought of blanching the spinach and it came out perfect!

  5. Omg yum! Super easy and so good. I made mine with dairy, but I can’t wait to try it vegan I will definitely make it again. The spinach blanching trick? Brilliant! Can’t wait to try more of your recipes .

  6. So easy and so good! I added in some cubed firm tofu for extra protein and just roasted it with the vegetables. The tofu really soaked up the artichoke-y lemon-y flavor and was so good! I’d try this again with white beans or chickpeas, too.

  7. *chef’s kiss* just made this after watching the YouTube video. It is perfect! I topped with a bit of red pepper flakes for heat. Delicious! Will definitely make again.