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.


  • 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.