Spinach & Artichoke Pasta with Vegan Lemon Butter Sauce

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!

INGREDIENTS + INSPIRATION

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.

HOW TO MAKE SPINACH & ARTICHOKE PASTA WITH VEGAN LEMON BUTTER SAUCE

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!

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 ????

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

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★★★★★

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

Ingredients

Scale 1x2x3x

• 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)

Instructions

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.

Notes

• 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.